Vegan Banana Muffins To-Go

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Makes: 8 muffins
Serving size (breakfast): 2 muffins with ½ cup fruit of choice
Serving size (snack): 2 muffins  
Vegan, Gluten-free

For an on-the-go snack solution, enjoy two Banana Muffins!


  • 1 cup old fashioned rolled oats
  • 1 cup unsweetened plant-based milk
  • 1 ripe banana
  • 6 tablespoons aquafaba from chickpeas
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons psyllium husk
  • 1 tablespoon chia seeds
  • 1 teaspoon Ceylon cinnamon
  • ½ teaspoon ground ginger


  1. Combine all ingredients in a blender.
  2. Line an 8 tray muffin tin with parchment paper and distribute the batter evenly.  Bake at 350 degrees for 20-30 minutes, until golden brown.

Meal Math – Breakfast (2 muffins and ½ cup berries of choice): 180 calories | 4g fat | 60mg sodium | 19g carbs | 10g fiber | 9g sugar | 5g protein

Meal Math – Snack (2 Muffins):  140 calories | 4g fat | 60mg sodium | 12g carbs | 6g fiber | 6g sugar | 4g protein

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.


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