Vegan Oat Muffins with Skinnygirl Preserves

Using your favorite Skinnygirl Preserves flavor by Bethenny to whip up these fiber packed delicious treats!

Ingredients

• 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
• ⅓ cup your favorite Skinnygirl Preserves flavor
• 2 tablespoons flaxseed meal
• ½ cup plant based milk of choice
• ⅓ cup melted vegan butter
• For the dry ingredients, keep separate:
• 1 cup all purpose flour
• ¾ cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• Pinch of salt 

Directions

1. Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners
2. In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, preserves, milk, butter and vanilla extract until well combined.
3. In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Combine the dry ingredients with the wet ingredients and mix but don’t over mix.
4. Divide batter between muffin liners. Bake for 20-25 minutes or until your tester comes out clean. Remove and transfer to a wire rack to finish cooling.

Benefits

• Great source of fiber
• Helps keep your blood sugar stable