Ingredients
Equipment
Method
- Preheat oven to 400 degrees Fahrenheit (204 ℃).
- To create the plant-based buttermilk, add lemon juice to your plant-based milk and stir. The milk should look like it's curdling, but proceed even if it keeps a uniform texture.1⅛ cup soy milk, 1 tablespoon lemon juice
- Pour the "buttermilk" into a large bowl with the oats and allow to soak for 10-15 minutes.1 cup old-fashioned rolled oats
- Whisk together dry ingredients until ingredients are evenly incorporated.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
- Mash banana using the back of a fork until uniform, or only very small chunks remain.2½ mashed bananas
- Stir together the wet ingredients by adding banana, vanilla extract, and coconut sugar to bowl with oatmeal and milk until evenly incorporated.¼ cup coconut sugar, 1 teaspoon pure vanilla extract
- Slowly stir the wet ingredients into the dry, stirring just until combined (no large areas of flour mixutre are visible). The batter will be thick.
- If using frozen blackberries, quickly chop them into coarse chunks (optional). This step is reserved for the end to prepare the frozen berries with minimal thawing.*1½ cups blackberries
- Optional: Lightly coat the berries with some all-purpose flour before adding to batter to prevent sinking.1 tablespoon all-purpose flour
- Fold the berries into the batter.
- Evenly divide the batter between the muffin pan cups.** Sprinkle tops with rolled oats, if desired.1 tablespoon old-fashioned rolled oats
- Bake at 400℉ for 5 minutes on the center rack of your oven. Then, reduce heat to 350℉ and bake for another 25-30 minutes,*** or until the tops are golden brown and a skewer inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire cooling rack. Enjoy warm or allow to cool completely and store in an airtight container for up to 4 days. Freeze for longer storage, up to 3 months.
Nutrition
Notes
*If using frozen berries, it's best to add them to the batter still frozen. The condensation that forms when thawed could alter the texture of the muffins.
**To prevent muffins from sticking, you have a few options:
- Line the pan with muffin liners
- Add cooking spray or a little coconut oil to the cups (keep in mind this will add oil to the recipe)
- Bake in a safe, non-stick pan - I successfully bake these in a steel muffin pan without any additional preparation and just gently use a knife to release the muffins if berry juice adheres to the sides.