I’ve gotten into the habit of eating pretty much the same thing for breakfast every week day. A bowl of heritage oat flakes topped with drippy natural peanut butter and almond or oat milk*. With a latte on the side, of course.
*Speaking of oat milk, I’ve been looking for Oatly, a popular European brand oat milk, for months, and it’s finally arrived to the East Coast! It’s lived up to all my expectations, and I’m stocking up until I’m positive it’s here to stay. It’s free of any added sugar or artificial sweeteners (besides the natural sugars found in oats, which gives it a mild, but not cloying, sweetness), and is super creamy. I love it in cereal, in coffee, or even just plain. I still love the taste of almond milk, but it’s nice knowing that Oatly is better for the environment, and doesn’t have any added sugars. Also, I’ve mixed it half and half with barista soymilk for my lattes, and it still froths up great (there’s an Oatly barista version also, but it’s not readily available yet- I have yet to try frothing up Oatly by itself)! At this point, I’m pretty much a walking commercial for Oatly, but I love the company and hope everyone gives oat milk a try!
While cereal is my breakfast of choice during the weekday, on the weekends Luke and I tend to be a more creative and rotate between avocado toast (typical), pancakes, muffins, or even just leftovers. These muffins are one such example. I started with a basic blueberry muffin recipe from Fuss-free Vegan, which I slightly healthified, by reducing the oil, adding banana, and replacing some of the flour with whole grains. Then I unhealthified it by adding chocolate chips. You win some you lose some.
The result was perfectly tender and flavorful banana muffins that were studded with melty chocolate chips. These muffins were perfect with peanut butter for breakfast or a snack, and warmed in the microwave with a scoop of ice cream for dessert. I tried and loved both.
Give this recipe a try and let me know what you think!
- 1 cup all purpose flour
- 1/2 cup whole grain flour any combination of whole wheat, oat flour, oat bran, or spelt flour, I used half oat bran half spelt flour
- 2/3 cup coconut sugar
- 1/2 tsp salt
- 1 small banana mashed, about 1/3 cup
- 1/2 cup non dairy milk
- 1 tbsp apple cider vinegar
- 1/4 cup vegetable oil
Optional Add ins
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients and gently whisk together until no streaks of flour remain. Small lumps are fine.
- Next, fold in any of the optional add ins.
- Divide the batter evenly among 12 muffin wrappers.
- Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the muffin tin, and place on a rack to cool. The muffins are delicious warm, but stick to their muffin wrappers more. Once they sit for a few hours, their wrappers should pull away cleanly.
- Enjoy with peanut butter and oat milk!