Last weekend was the first ever PowerPlant Bootcamp – and it was a blast! It went better than I ever imagined thanks to the people there, and I’m excited to do it again. My goal with this bootcamp is to provide value – a workout that is worthwhile but not intimidating, a motivating Saturday activity, and a glimpse into what fit vegans eat. This week I made Banana Berry muffins and the people have spoken – they are delicious. These guys are perfect for a quick breakfast before a workout, a mid morning snack, or even for dessert because they are vegan, oil-free, and no sugar added!
Bake these for your weekly meal prep and you’ll have something sweet to look forward to every morning. Paired with your morning beverage of choice (can I just say coffee?) these are a really nice way to start your day!
BANANA BERRY BOOTCAMP MUFFINS
Vegan – oil free – no added sugar
Makes 12 muffins – 118 calories, 21 g carbohydrates, 3.7 g protein, 3.4 g fat per muffin
1 flax egg (1 tablespoon flax meal + 2 tablespoons water)
2 ripe bananas
1 cup plant milk (almond milk, hemp milk, soy milk, whatever you got)
1/4 cup unsweetened applesauce
4 teaspoons lemon juice
1 teaspoon vanilla extract
1 3/4 cup whole wheat flour
1/4 cup oat flour (you can make this by blending or processing 1/4 cup rolled oats)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/3 cup diced walnuts
1 1/4 cup frozen mixed berried, chopped to all the same size as the blueberries
Directions for muffins:
Preheat your oven to 350 degrees and find your muffin tin amidst all your other baking dishes. You can spray it or use muffin papers to make them pop right out of the tin, but I did neither and I’m still alive.
In a tiny vessel make your flax egg by mixing the flax meal and water – this replaces a real egg and helps all the other ingredients stick together. Let this sit and get thick for a minute.
In a medium sized bowl, mash up your ripe bananas. Add all the other wet ingredients to this bowl, with the flax egg being the last one. If you have an electric hand mixer or immersion blender, give this wet mix a whirl until it is creamy and combined. If you don’t have one, just get crazy with a fork until the mix isn’t lumpy.
In a bigger bowl (this will eventually hold all the muffin ingredients so make sure it’s big enough to prevent batter overflow) mix together all the dry ingredients except the nuts and berries. If you decided to actually use 2 bowls for wet and dry ingredients, now is the time to pour the wet mix into the dry mix and combine. If you used one bowl, you just saved a step and everything is already mixed up. Way to go.
Add in the chopped walnuts and chopped berries, stirring them in until evenly distributed.
Using a spoon or measuring cup or ice cream scoop, fill each muffin cavity in the muffin tin until its 3/4 full of batter. I saw a blogger wipe off the batter dribbles from the spots on the tin that are not muffin cavities – this is probably a good idea unless you like scrubbing muffin tins. Bake your ‘fins for 18-20 minutes – then insert a toothpick into the middle of one muffin. If the toothpick comes out clean they are done – if not put them for 2-3 more minutes until you get a clean toothpick.
Keep these fresh by storing them in the fridge – fresh produce in baked goods does NOT do well when stored at room temp. These will taste good cold, or if you have some patience you can heat them up for that fresh out of the oven taste.