If this vegan breakfast idea looks kind of familiar it’s because I have posted a variation of this before. Do you remember my Vegan Banana-Oat Bread? This is the same recipe except I used chocolate chips this time. Chocolate chips are healthy right?
I just went back to my previous post about this banana-oat bread and I actually state there that every time I make this, it’s different. The last batch of these that I made I used pomegranate seeds. This time I threw in chocolate chips. See I wasn’t lying. Fruit (fresh or dry), nuts, even chocolate can be added to this recipe. Egg vs unsweetened applesauce: rather than using an egg I used unsweetened applesauce. You can use an egg if you like but this will no longer be vegan. I’ve made it both ways and personally I cannot taste a difference. Trial and error with this recipe has made me learn that the unsweetened applesauce in addition to the pure maple syrup is a little too sweet. At least for me. I suggest if you’re using an egg, use 3 tbsp pure maple syrup but if you’re using applesauce, only add 2 tbsp. Lastly, this does not need to be made in muffin form, you can also use a greased loaf pan.
- 1 cup rolled oats
- 2 medium-size, ripe bananas
- ¼ cup unsweetened applesauce
- 3 tbsp pure maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- Optional: 1/4 cup chocolate chips, raisins, dried fruit, nuts, etc.
- Preheat oven to 375. Grease muffin pan with cooking spray or line with cupcake liners.
- In a medium-size bowl, mash the bananas fork. Stir in the remaining ingredients.
- Scoop mixture evenly over each muffin tin.
- Bake for 20-25 min. You’ll know it’s done when you insert a toothpick in the middle and it comes out clean.