Chocolate Chip Oatmeal Muffins

I don’t know if you’ve figured it out yet, but I have a soft spot for any kind of baked good. I will admit that I don’t gravitate toward them as much as I used to, due to taste buds changing and the desire to be more healthy, but if you hand me a muffin, I’ll at least take a bite.

I wanted to add some more nutrition to my original banana chocolate chip muffin recipe, and I’m not sure that I really achieved that since I kept the chocolate chips (you can substitute with nuts to make a nutty banana oatmeal muffin), but they turned out so great that I’m sharing the recipe with you here.

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These muffins are sweetened with banana and maple syrup. I suppose the unsweetened applesauce could naturally add some sweetness too, but you can’t even tell it’s in there.

Make sure to cool these babies completely before eating them - they tend to stick to the paper liner. Alternatively, skip the paper liner completely so you don’t have to worry about that.

I keep these in the fridge and enjoy them with breakfast with a hot cup of tea. Mmm.

Oatmeal Chocolate Chip Muffins

What you need:

• 1 large ripe banana, mashed

• 1 cup whole wheat flour

• 1/8 teaspoon salt

• 1/4 cup maple syrup

• 1/8 cup melted coconut oil

• 1 tablespoon ground flax seeds

• 3 tablespoons hot water

• 1 teaspoon natural vanilla extract

• 1/2 cup rolled oats

• 1 1/2 teaspoons baking powder

• 1/4 cup chocolate chips (or chopped nuts of your choice)

• 1/8 cup almond milk

• 1/2 cup applesauce (I’ve also had great success with plain soy yogurt)

• extra chocolate chips/nuts and oats to top (optional)

what to do:

1. Grease or add liners to a cupcake or muffin tin and preheat the oven to 350ºF

2. Make flaxseed egg by mixing the ground flax and hot water in a bowl and let sit

3. Mix your dry ingredients in a large mixing bowl

4. Mash the banana and mix the wet ingredients in a smaller bowl

5. Add wet ingredient mixture to the dry ingredients and stir until well mixed

6. Fill pan cavities and top with extra chocolate chips and rolled oats if desired

7. Bake for 25 minutes, until a nice golden brown

8. Remove from oven and transfer muffins to a wire rack (I use these from Amazon and love them!) and cool completely before enjoying (if they are not cooled completely, they tend to stick to the paper liner if you used one)

Store these in an airtight container in the fridge for up to three days.

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What do you like adding to your muffins?

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Delicious Vegan Lemon Loaf

I can hear you now: “Amanda! Finally, something sweet that doesn’t involve strawberries or chocolate!”

Yeah, yeah.

I have always loved a good lemon loaf. Something about those tangy, sweet tones just really makes my tastebuds soar.

A strange thing happens when you change your diet. Suddenly, things that used to be delicious to you start to lose their appeal. This started happening to me with lemon loaves filled with sugar and dairy. They were too harsh on my stomach and the taste was overwhelmingly sweet. I had no choice but to set out and make a version that would suit me better.

Yes, it still has sugar in it (and on top of it if you glaze it!), but I get to control it. I also get to control how tangy I want it, and I do love me some tang!

But enough about me!

This loaf boasts ten ingredients - 11 if you choose to glaze it. You can also substitute the oil for applesauce to make it oil-free and it is still as delicious.

Oh man, I’m ready to jump offline and run to the kitchen to whip up one of these bad boys. So much yum! The only thing I can’t decide on is if this loaf is breakfast appropriate. I think I’ll vote yes.

Vegan Lemon Loaf

For the Crust:

• 2 cups flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp sea salt

• ½ cup cane sugar

• 1 cup nondairy milk

• ½ cup vegetable oil or vegan butter or applesauce

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla 

For the Glaze (optional, but encouraged)

• 1 cup powdered sugar

• 1 tbsp nondairy

• 1 tsbp fresh lemon juice

• 3 tsp lemon zest (optional)

what to do:

1. Grease a loaf pan and preheat the oven to 350ºF

2. Mix your dry ingredients in a large mixing bowl

3. Mix wet ingredients in a smaller bowl

4. Add wet ingredient mixture to the dry ingredients

5. Stir until batter is well mixed and pour into prepared loaf pan

6. Bake for 45 minutes, using the toothpick test to make sure it is baked through

7. Remove from oven and allow to sit for 10 minutes

8. Move loaf to a wire rack and cool completely before adding glaze

9. Make the glaze by whisking together all ingredients

10. Pour over loaf. I like to let the glaze harden before digging in

11. Enjoy!

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What kinds of loaves are your favorite? I have so many favorites I can’t decide, but this lemon is definitely on the top of that list :) Leave your favorite in the comments.

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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