These Oatmeal Banana Muffins are delicious, easy to make and are a super healthy "to-go" breakfast or snack. They are gluten free and low in refined sugar. The fibre from the oats and chia seeds will keep you feeling full and energetic and the bananas add a natural sweetness along with a dose of potassium.
I like to use whole oats and grind them to make flour whenever possible, as I've done in this recipe. It is easy to do with a high speed blender or food processor and gives you so much more protien, iron and fibre than processed flour.
These muffins will keep in an airtight container for 2 days or you can freeze them for up to a month. I like to make a double batch and keep them in the freezer so they are easy to take when you are running out the door.
Pre-heat the oven to 325.
Prepare a muffin tin with paper muffin cups or lightly grease it with Earth Balance.
In a high speed blender or food processor blend the oats until they have the consistency of flour. In a large mixing bowl add in the baking powder, cinnamon, sea salt and chia seeds and stir until well combined.
In a separate mixing bowl cream the Earth Balance and sugar with a hand mixer until they are creamy. Mix in the almond milk, mashed bananas, apple sauce and vanilla extract.
Add the "wet" ingredients in with the "dry" and stir until well combined. Stir in the vegan chocolate chips.
Using a large spoon, fill the muffin cups 3/4 full with the batter. Add a walnut to the top of each muffin if desired. Cook in the oven for 40 - 45 minutes, until the tops start to lightly brown. Remove and let cool for at least 10 minutes.