Vegan Banana Oat Muffins (Egg-Free)

Ingredients

• 3medium bananas
• 2¾ tbspground flaxseed
• 60 mlwater
• 150 goat flour
• 50 glarge-flake rolled oats
• 1¼scoops plant protein powder
• 2 tspbaking powder
• ¾ tspground cinnamon
• 150 mlunsweetened soy milk
• 3 tbsppure maple syrup
• 2 tbspcanola or avocado oil

Method

1. Preheat the oven to 180°C (350°F) with a rack in the centre. Line a 12-cup muffin tin with paper liners.

2. Mix the ground flaxseed and water and leave 5 minutes to thicken; this replaces the eggs.

3. Mash the bananas well in a large bowl, then stir in the flax mixture, soy milk, maple syrup and oil.

4. Add the oat flour, rolled oats, plant protein, baking powder and cinnamon and fold until just combined.

5. Divide the batter between the cups and sprinkle a few extra oats on top.

6. Bake for 20 to 22 minutes, until a toothpick in the centre comes out clean.

   22 min timer

7. Cool in the tin for 10 minutes, then on a rack. Freeze extras for up to 3 months.

Storing and reheating

Keeps 4 days or 3 months frozen.