Time can be scarce in the mornings, especially when the kids are back in school. Is a nutritious breakfast really all it’s cracked up to be? WebMD reports “Eating a wholesome, nutritious morning meal will probably save you time in the long run. By recharging the brain and body, you’ll be more efficient in just about everything you do.” And that goes for adults and children.
I don’t have time to bake in the mornings; do you? You can make these vegan carob muffins the night before, or whip up a few batches over the weekend for the entire week, freeze them fresh, and microwave defrost when ready to eat. If time is not a factor, nothing beats homemade muffins fresh from the oven with your favorite breakfast bev! Here’s the super simple recipe!
Preheat oven at 350 degrees Fahrenheit. The following ingredients are all organic and vegan:
- 2 cups of oat flour
- 1/3 cup of almond milk
- 3 large ripe bananas smashed in a gallon-sized Zip Lock bag. Squeeze smashed bananas into the mixing bowl.
- 1/2 cup of agave
- 1/2 teaspoons of baking soda
- 1/2 teaspoons of baking powder
- 3/4 cup of carob powder
Mix ingredients. Coat muffin pan with coconut oil or any non-stick vegan oil of your choice (or use cupcake paper cups). Add muffin mixture to pan — fill each cup half-way. Sprinkle Turbinado Sugar on top before placing in the oven. Bake approximately 30 minutes. Cool. Yummy in the the tummy without the extras on the tummy. Healthy families, enjoy!