Banana bread in muffin form — no egg, no dairy (with a plant protein), just ripe banana, oats and chocolate chips. Six muffins at about 125 calories each, and the whole batch is plant-based.

The apple-cider-vinegar-and-milk step is a quick buttermilk substitute that helps them rise soft.

Ingredients

  • Oats — 1 cup (quick or rolled) [P 12 C 54 F 6]
  • Banana — 1, mashed (very ripe) [P 1 C 27 F 0]
  • Protein powder — 1 scoop, ~30 g (banana or vanilla) [P 24 C 3 F 1]
  • Plant milk — ½ cup (soy or oat) [P 4 C 6 F 2]
  • Dark chocolate chips — 2 heaping tbsp [P 1 C 12 F 7]
  • Unsweetened apple sauce — 2 tbsp [P 0 C 4 F 0]
  • Sugar-free maple syrup — ¼ cup
  • Olive or coconut oil — 2 tsp [P 0 C 0 F 9]
  • Apple cider vinegar — 2 tsp
  • Cinnamon — ½ tsp
  • Vanilla extract — ½ tsp
  • Baking powder — 2 tsp
  • Baking soda — ¼ tsp

Method

  1. Heat the oven to 400°F / 205°C.
  2. Make buttermilk. Mix the plant milk and apple cider vinegar; set aside.
  3. Mix the batter. Blend the oats into a fine powder, then combine with the banana, apple sauce, maple, cinnamon, vanilla, baking powder, baking soda, oil and protein powder. Stir in the milk mix and chocolate chips until smooth.
  4. Bake. Divide into a greased or lined 6-cup muffin tray and bake 16–18 minutes.

What to eat it with

  • A cream-cheese icing — light cream cheese, syrup, a touch of brown sugar and cinnamon (drops the vegan tag unless you use plant cream cheese).
  • A smear of nut butter.
  • A coffee.

Variations

  • Nutmeg: ¼ tsp adds warmth.
  • Nuttier: fold in chopped walnuts (adds fat).
  • Not vegan: any protein powder and dairy milk work too.

Honest notes

  • Fibre: about 2–3g a muffin, from the oats and banana.
  • Vegan as written with a plant protein and plant milk — the chocolate chips should be dairy-free to keep it fully vegan.
  • Macros: reconcile with the per-muffin 127 cal / 6.5g protein listed; no correction needed.