I’ve been making these Mixed Berry Oatmeal Muffin Cups just about every single week for the few months, and always try to sneak a few in the freezer, too.
Made with whole rolled oats and loads of fruit, they make an easy breakfast and healthy treat for people of all ages. Somehow the oven transforms this miraculous batter into little muffins that are crunchy on the outside, yet soft and chewy on the inside – and all without using a trace of flour.
Perfect for a lunch box, gym bag, or after yoga class, these muffins are gluten-free and SOS-free (no added sugar, oil, or salt), for a quick boost of energy anywhere / anytime.
MIXED BERRY OATMEAL MUFFIN CUPS
4 ripe bananas, mashed
1 cup unsweetened applesauce
2 cups rolled oats
2 tablespoons ground flaxseed meal
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons apple cider vinegar
2 cups frozen mixed berries
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.
In a large mixing bowl, stir together all ingredients until just combined.
Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch. Remove muffins from the oven, and place on cooling racks.
Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen