banana oat muffins
These simple mini muffins will make taking breakfast to go a breeze!
Servings 12 mini muffins
Ingredients
- ¼ C chickpea brine (from the can of chickpeas in the menu plan)
- 1 C + 1 tablespoon rolled oats
- 2 bananas
- ¼ C maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Place all ingredients in a blender and blend until smooth.
- Lightly spray a mini muffin pan with oil. Divide batter into all 12 cups, right to the top of the rim. Divide the remaining 1 tablespoon of rolled oats on top of each muffin.
- Bake for 15 to 17 minutes or until a toothpick comes out clean from the center.
Notes
When draining the chickpeas, ensure to reserve all the chickpeas for the chickpea fritter recipe, and all the brine as you will use it to make the banana oat muffins and banana pancakes! I usually drain and reserve the chickpea brine anyway because you can easily freeze it. Then you always have it ready for recipes calling for aqua faba. It's used in the hot for food cookbook to make the incredible meringue for the lemon meringue pie tarts too!
