#breakfast Archives » Kay's Clean Eats

Healthy Waffles with Strawberry Topping

Super easy Healthy Waffles the whole family will love. Topped with a sweet strawberry topping that is refined sugar-free. These are perfect for brunch. 

The Weekend was made for brunching. It’s about the only time I wake up and want to cook a big delicious meal. This weekend I dusted off the good old waffle maker, it’s one of those kitchen appliances I don’t use often but every time I do I love it! These Healthy Waffles were a great change-up from our usual Sunday’s pancakes. 

So since its mother’s day, why not dust off the good ole waffle maker for some Healthy Waffles. Now I would love for my husband and kids to make brunch but the kitchen is my sacred place, it where all the magic happens, and most of all cooking is a therapy for me. So no, there not making brunch, haha! 

Making these waffles is incredibly easy, you can top them with whatever you like. Personally we are huge fans of the strawberry topping, the kids love dipping their waffles in the sauce it creates.

Happy Mother’s Day to all you beautiful mamas, mamas to be, and mamas trying to conceive.  

Love healthy, easy, and delicious breakfast ideas, also try Maple Pear Baked OatmealBanana Oat Blender Pancakes, and Easy French Toast.

Yield: 6 waffles

Healthy Waffles with Strawberry Topping

Healthy Waffles with Strawberry Topping

Super easy Healthy Waffles the whole family will love. Topped with a sweet strawberry topping that is refined sugar-free. These are perfect for brunch. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Waffels

  • 2 cups flour
  • 1/2 cup oat flour ( blend whole oats to make oat flour)
  • 1/2 tsp baking soad
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/2 cups milk 
  • 1/4 cup coconut oil, melted 

Strawberry Topping

  • 2 cups diced strawberries
  • 1 tbsp honey
  • 2 tbsp orange juice, fresh squeezed
  • 1/4 tsp orange zest 

Instructions

Strawberry Topping

  1. In a medium bowl combine and lightly stir the strawberry slices, honey, orange juice, and zest. Let sit for 20-25 minutes, until mixture is juicy, before serving.


Waffles

  1. In a large bowl stir together all waffle ingredients until combined. (batter should be slightly thick)
  2. Add a 1/2 cup of batter to a lightly greased waffle maker. Close the lid and don't lift till the waffle is done (according to waffle maker instructions).
  3. Remove waffle with a fork and repeat for all waffles.

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Sunday mornings are my favorite to whip up breakfast foods. Sometimes its an elaborate brunch or just some Easy french toast and fruit. Regardless of what it is the kids are crazy for brunch, just like their mama! Now that we are getting hotter days cooking is only enjoyable with the AC on full blast! It’s pretty much turning onto grilling season in southern California. 

Today we went with Easy French Toast, I used country buttermilk bread, which is always delicious with french toast. Any bread will work, use what you have! If you like a thick slice I would go with brioche, personally I like a lighter thinner sliced bread.  

How to Make Easy French Toast

This recipe comes together in a quick 10 minutes. You will need a medium-size bowl to make french toast mixture and a skillet or non-stick pan for cooking. Top with fresh fruit and maple syrup! 

Garnish Ideas

  • berries
  • whipped cream
  • chocolate chips
  • banana coins
  • nut butter
  • syrup
  • powder sugar

Love breakfast, you must also try Banana Oat Blender PancakesChia Pudding, and Oats Breakfast BowlBanana Cinnamon OatmealBlueberry Protein Oatmeal Cups + Video, and The Best Almond Flour Banana Muffins.

Yield: 7 servings

Easy French Toast

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3/4 cup almond milk ( can sub any milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp agave (can sub sugar)
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 7 slices bread
  • maple syrup, berries, & powder sugar for serving

Instructions

  1. Whisk eggs, milk, agave, vanilla, and cinnamon in a medium bowl.
  2. Melt butter in a skillet over medium heat. You will need to add butter to the skillet for every batch your cook.
  3. Dip bread in egg mixture, making sure both sides are coated but don't oversoak or you will end up with soggy french toast.
  4. Immediately place bread on skillet and cook till each side is golden brown.
  5. Serve with maple syrup and fresh berries. Enjoy

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes are a delicious breakfast to serve up any morning of the week. Made with hearty oats and banana these light and fluffy pancakes are kid-friendly and will keep you satisfied all morning.  

Nothing better than sleeping in on a Sunday and enjoying a delicious brunch. Personally I’ve never been a morning gal. I don’t mind getting up early just never that hungry in the mornings. Brunch may be one of my favorite meals, and breakfast foods, in general, can be eaten at any time of the day! Banana Oat Blender Pancakes are the perfect addition to your breakfast routine, you won’t believe how good they taste!

Banana Oat Blender Pancakes

How To Make Banana Oat Blender Pancakes 

Made with 7 ingredients your likely have on hand, rolled oats, flour, banana, egg, vanilla extract, baking powder, baking soda, cane sugar, almond milk (any milk will work). Start by Placing your oats into your blender or food processor, blend on high till oat flour forms. Add in the rest of your ingredients and blend till combined and smooth. You may need to scrape the sides down. The batter should be on the thicker side. Preheat a griddle or frying pan to medium heat. Grease griddle with coconut oil, butter or cooking spray. Using a 1/4 cup pour batter onto your hot griddle cook till bubbles form and flip, about 2 mins per side. As griddle gets hotter time will decrease. Serve with a smear of butter or nut butter and a hefty pour of maple syrup!

Love brunch recipes, also try Kale, Broccoli, and Cheddar Quiche, and Spinach, Mushroom, and Feta Quiche.

Banana Oat Blender Pancakes

 Banana Oat Blender Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup roll oats
  • 1 cup flour 
  • 1 egg 
  • 1 banana 
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp organic cane sugar
  • 1 cup almond milk (any milk will work)

Instructions

  1. In a blender, grind your oats on high speed till flour consistency forms, oat flour.
  2. add the rest of the ingredients and blend until combined, stopping to scrape sides as needed.
  3. Heat your griddle or nonstick pan to medium heat and grease with nonstick spray or butter. Pour 1/4 cup batter onto your griddle. Flip over once bubbles form and bottom is golden.
  4. Repeat until all pancakes are made.
  5. Serve with a smear of butter or nut butter and a hefty pour of maple syrup. Enjoy

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!

This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!

We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?

Love healthy and nourishing breakfasts, also try Granola Tarts!

Yield: 1 bowl

Chia Pudding and Oats Breakfast Bowl

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Chia Pudding

  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp agave
  • 1/4 cup chia seeds

Quick Oats

  • 1/2 cup quick oats
  • 2/3 cup almond milk or can sub water
  • 1 tsp agave or can sub maple syrup

Toppings Options

  • Fruit
  • Toasted coconut
  • Nut butter 
  • Dark chocolate 

Instructions

  1. Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
  2. Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
  3. Prepare your toppings.
  4. Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!

Pumpkin Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!

pumpkin breakfast cookies

So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl 🦉. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin  Breakfast Cookies are the perfect make-ahead breakfast to have on hand. 

I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!

How To Make Pumpkin Chocolate Chip Breakfast Cookies

  1. Preheat your oven to 350 degrees F
  2. In a medium mixing bowl mash 1 ripe banana.
  3. Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
  4. Stir in almond flour, oats, baking soda, and cinnamon till combined. 
  5. Fold in chocolate chips.
  6. Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking. 
  7. Bake cookies for 15 minutes. Let cool completely before serving.
  8. Enjoy!

Love breakfast, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana BreadSweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal. 

Yield: 18 cookies

Pumpkin Chocolate Chip Breakfast Cookies

Pumpkin Chocolate Chip Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1/2 cup pumpkin puree
  • 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

    Preheat your oven to 350 degrees F
    In a medium mixing bowl mash 1 ripe banana.
    Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
    Stir in almond flour, oats, baking soda, and cinnamon till combined. 
    Fold in chocolate chips.
    Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking. 
    Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 30mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
 

Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!

Banana Cinnamon Oatmeal

Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter. 

How To Make Banana Cinnamon Oatmeal 

  1. In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
  2. Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
  3. Top with chia seeds, berries, and your favorite nut butter. 

Love oatmeal, also try Maple Pear Baked Oatmeal!

Yield: 1

Banana Cinnamon Oatmeal

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!

Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1 cup almond milk
  • 1/2 cup oats
  • 1/4 tsp cinnamon

Instructions

    In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
    Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
    Top with chia seeds, berries, and your favorite nut butter. 

Notes

Optional toppings:

Berries, seeds, nuts, and nut butter.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 317Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13mgCarbohydrates: 63gFiber: 8gSugar: 22gProtein: 8g

Blueberry Protein Oatmeal Cups + Video

Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!

blueberry oatmeal cups

I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep. 

Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone! 

Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!

How To Make Blueberry Protein Oatmeal Cups 

  1. Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
  2. In a large mixing bowl mash your banana. 
  3. Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
  4. Evenly divide the mixture into your muffin cups. 
  5. Bake for 25 minutes or until firm. Let cool before removing them.

Storing Blueberry Protein Oatmeal Cups

These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container. 

Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!

Yield: 12-15

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups are a delicious, healthy, and foolproof. They are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 medium ripe banana
  • 2 cups almond milk
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup maple syrup
  • 3 cups gluten-free rolled oats
  • dash of salt
  • 2 cups blueberries
  • 2 scoops vegan vanilla protein powder

Instructions

    Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
    In a large mixing bowl mash your banana. 
    Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
    Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
    Evenly divide the mixture into your muffin cups. 
    Bake for 25 minutes or until firm. Let cool before removing them.

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 1 cup mashed ripe bananas, 2 bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Maple Pear Baked Oatmeal

Maple Pear  Baked  Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl. 

It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up. 

The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.

This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!

 

The flavor is:

  • comforting
  • nutty
  • hearty
  • & naturally sweet

Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats . 

Yield: 8 servings

Maple Pear Baked Oatmeal

Maple Pear Baked Oatmeal

This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp flax meal
  • 2 cups almond milk
  • 1/4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, softened
  • 2 cups old fashioned whole oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup pecan pieces
  • 2 pears, thinly sliced
  • pinch of salt

Instructions

Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.

Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.

Bake for 35 minutes or until the top is set.

Let cool 5 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 81mgCarbohydrates: 19gFiber: 3gSugar: 12gProtein: 2g

12 freestyle points

 

Vegan Banana Cinnamon Muffins

 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.  

Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school. 

Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here.  So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand. 

The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out! 

Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins! 

Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12

Vegan Banana Cinnamon Muffins

Vegan Banana Cinnamon Muffins

The only vegan banana muffin recipe you will need! Super moist and delicious.

Ingredients

  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups flour
  • 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil softened
  • 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin

Topping Crumble:

  • 1/4 cup pecans crushed
  • 3 tsp coconut sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  3. In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  4. In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
  5. In a small bowl combine the crushed pecans and coconut sugar.
  6. Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
  7. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!