Ten vegan breakfasts and muffins, from overnight oats to pumpkin cornbread, built with mashed banana, applesauce and pumpkin puree standing in for the oil most muffin recipes lean on.
Eight of the ten use no oil at all. The other two just needed one small swap, which we’ve noted on each.
1. Blueberry Strawberry Overnight Oats
Rolled oats soak overnight in a cup of oat milk with a tablespoon of maple syrup, then get topped with a third of a cup each of fresh blueberries and strawberries. Five minutes of prep, six hours in the fridge, two jars ready to grab.
No oil in this one.
Get the recipe from Hungry Whisk.
2. Banana Chia Overnight Oats
One mashed banana, two tablespoons of chia seeds and a cup and a half of almond milk turn a cup of rolled oats into a thick, pudding-like base, topped with sliced banana and a tablespoon of shredded coconut. Five minutes of prep, at least four hours in the fridge, two servings.
No oil in this one.
Get the recipe from Hungry Whisk.
3. Pumpkin Waffles with Oat Flour
A cup of roasted pumpkin puree binds with a cup of oat flour and a quarter cup of coconut sugar, no eggs needed. Two minutes of mixing, eleven minutes in a non-stick waffle iron, two servings topped with maple syrup.
No oil in this one, the batter goes into a non-stick waffle maker instead of a greased one.
Get the recipe from Cook Me Free.
4. Air Fryer Applesauce Fritters
A third of a cup of applesauce and a quarter cup of whipped aquafaba replace both egg and frying oil, while a cup and a half of diced apple and two tablespoons of coconut sugar carry the flavor. Fifteen minutes of prep, eight to ten minutes in the air fryer, twelve fritters finished with a vanilla cinnamon glaze.
No oil in this one, the batch is air fried instead of deep fried.
Get the recipe from Inspired Epicurean.
5. Banana Blackberry Oatmeal Muffins
Two and a half mashed bananas replace the fat in this batter, while a cup of rolled oats soaks in vegan buttermilk before a cup and a half of blackberries gets folded in. Thirty minutes of prep, thirty-five minutes baking, twelve muffins.
The recipe lists coconut oil as one pan-greasing option. Skip it and use a nonstick pan or paper liners instead, both of which work fine.
Get the recipe from Inspired Epicurean.
6. Pumpkin Cornbread Muffins
Half a cup of pumpkin puree stands in for the oil a normal cornbread needs, backed by a cup of cornmeal, a cup of almond flour and a quarter cup of coconut sugar. Ten minutes of prep, a one-hour chill for the batter, thirty minutes baking, nine muffins.
No oil in the batter. Use paper liners instead of the cooking spray the instructions mention for the tin.
Get the recipe from Skinny Fitalicious.
7. Almond Thyme Sweet Potato Muffins
A pound of roasted sweet potato, two cups of almond flour and a half cup of arrowroot flour build this savory muffin, finished with two tablespoons of fresh thyme and a quarter cup of chopped almonds on top. Fifty minutes to roast and prep, thirty-five minutes baking, twelve muffins.
No oil in this one.
Get the recipe from Beet of the Wild.
8. Vegan Zucchini Muffins
A cup of shredded zucchini, a flax egg and a half cup of unsweetened applesauce carry the moisture, while vegan chocolate chips and a third cup of crushed walnuts go into a base of oat flour and gluten-free flour. Fifteen minutes of prep, twenty-five to thirty minutes baking, six muffins.
No oil in this one.
Get the recipe from The All Natural Vegan.
9. Oil-Free Vegan Banana Bread
A cup of mashed ripe banana, a chia egg and a cup of full-fat coconut milk hold this loaf together, with a cup of chopped walnuts folded in at the end. Ten minutes of prep, an hour in the oven, ten slices.
No added oil, though the cup of coconut milk carries real saturated fat on its own. Swap it for oat milk plus an extra half cup of mashed banana if you want a lighter loaf.
Get the recipe from Plant Based and Broke.
10. Avocado Toast
One mashed avocado spread over two slices of toast, sharpened with a teaspoon of lemon juice and a pinch of red pepper flakes. Five minutes start to finish, two servings.
The recipe adds two teaspoons of olive oil. Drop it, the lemon juice and red pepper flakes already carry the flavor without it.
Get the recipe from The Forked Spoon.
All ten recipes and photos are used with permission from their bloggers.
