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Banana muffins are an ideal use of overripe bananas and are great breakfast bites, snacks, and even desserts. Easy to make, with simple ingredients, these moist vegan banana muffins are also a nice base for fruit, nuts, and even chocolate chips. Mix and match your favorite add-ons to make your own version using our recipe as a template. Eat these muffins warm with vegan butter and fruit for breakfast, with nut butter for a protein-packed snack, or with a scoop of vegan ice cream for a simple and delicious dessert.

Vegan baking yields equally flavorful items, without milk, butter, or eggs, and a few simple tricks can help you convert any traditional baked good into a delicious vegan version. These muffins are no exceptions, and they don't even require egg replacer. This simple recipe is great for kitchen newbies, as it comes together in one bowl and it's easy to bake, with very little cleanup.

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Tips for Freezing Bananas
If you're craving a vegan muffin and don't have ripe bananas, simply bake the unpeeled bananas at 350 F for 15 to 20 minutes or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash.

If you're into meal prep or want to start planning ahead for the workweek, these delicious muffins are a great grab-and-go breakfast that you can make ahead, refrigerate or freeze, and warm up in the microwave before running out of the house. Or sit down and enjoy with a cup of hot coffee. Great for kids' lunch boxes and snacks, too, they are filled with fiber from oats, and have deliciously sweet banana flavor, without the loads of sugar that come in store-bought or bakery-made treats. If you have some ripe bananas around, put them to good use and make a batch of muffins.

The deliciously crisp oat and cinnamon crumble topping on top can be optional, so if you want to keep them more for breakfast and less as a treat, skip it, but if you want a more decadent treat, go ahead and bake them with the crumble. Besides the flavor, it gives the muffins added texture and visual appeal.

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Quick and Easy Vegan Banana Muffins Recipe
Our muffins are customizable to your preferences and can take on other ingredients like raisins, chopped nuts, pepitas, or seeds. Perhaps a few chocolate chips? No matter what you choose to add, or not, these muffins are an easy way to bring a healthy and filling treat into your day. Adjust the amount of sugar to make them less sweet, or skip it altogether if you prefer bananas to be the only source of sweetness. For this recipe, you need about three bananas, depending on their size.

All you need to make this homemade Instant Pot yogurt is milk and a small amount of yogurt (or freeze-dried yogurt starter). The process takes time, but there's very little hands-on prep required.

Make sure the yogurt you choose as a starter is plain with no added sweeteners, and it must have live active cultures. Not all commercial yogurts include live active cultures, so check the label to make sure.

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Instant Pot Vegan Yogurt
This homemade yogurt is delicious on its own, or you might want to add flavor when it's ready. Add some pure vanilla extract to the finished yogurt along with honey or another sweetener, or serve it with berries and crunchy bits of granola. Yogurt is acidic, making it an excellent savory marinade for many dishes, such as tandoori chicken, tikka masala, and Middle Eastern shawarma. In many cases, yogurt may be used in many recipes as a substitute for sour cream.

Ingredients
2 quarts milk, preferably whole
1/4 cup yogurt with live active cultures, or yogurt starter

his recipe makes delicious, melt-in-your-mouth buckwheat pancakes that are dairy-free and gluten-free to boot. They do contain eggs because eggs are not a dairy product and can be eaten by a lacto-ova vegetarian but they would not be considered vegan.

If you've never used coconut oil to top your pancakes, these are a good pancake to try it with. The coconut oil is mellow in flavor and just accentuates the sweet buckwheat flavor in the most wonderful way, especially with a drizzle of pure maple syrup.

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Drama-Free Lunch
As with any pancakes, there are a zillion ways to dress these up. Slice up some fresh bananas and add them to your hotcakes, or add in any combination of berries, bacon (or vegan bacon substitute), shredded coconut, nuts, or dairy-free chocolate chips to change things up.

Ingredients
1 1/2 cups organic buckwheat flour
1/2 cup gluten-free all-purpose flour
2 teaspoons baking soda
1/8 teaspoon ground cinnamon
1 teaspoon salt
2 cups coconut milk, or almond milk, soy milk, or another dairy-free milk of your choosing
2 large eggs, lightly beaten
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil, cold-pressed if available
1/2 teaspoon vanilla extract, make sure it's pure, imitation varieties can contain gluten
1 to 2 tablespoons virgin coconut oil, for cooking and serving

Filling and delicious, this chicken omelet is more like a lunch than a breakfast. Simply made and filled with a delicious combination of shredded chicken, nutty gruyere cheese, and chopped spinach. This omelet is super easy to whip together, especially if you have leftover rotisserie chicken, but it tastes like it took all day and looks super impressive.

Serve it alongside crusty bread and a little side salad with a light vinegary dressing.
Ingredients
4 large eggs, beaten
Kosher salt, to taste
Pepper, to taste
1 teaspoon olive oil
1/3 cup shredded cooked chicken
2 tablespoons shredded Gruyere cheese
2 tablespoons chopped spinach
Spinach salad and crusty bread, for serving