Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Packed with fiber and vitamins! These muffins are delicious in the morning shared with yogurt or even better just as a snack during the day! My mom gave me this recipe a year ago and ever since, I've had tons of compliments on them! Friends can never believe they are vegan and sugar free!

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.

    Advertisement
  • Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.

  • Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.

Cook's Notes:

They are very moist muffins so don't worry, they are supposed to be like this. Also, be sure to keep them in the fridge!

Of course you can replace nuts/raisins/chocolate chips with whatever you want. I once used sliced almonds. Very, very good!

Nutrition Facts

274 calories; protein 4.6g; carbohydrates 42.6g; fat 12.3g; sodium 323.7mg. Full Nutrition
Advertisement