After trying several store-bought, vegan-friendly bars with little luck (and some choking), I decided to make my own energy bars. I didn’t want the same old dry, nutty bars, so I started with one of my favorite base recipes, and then modified it slightly to pack in more energy. Any variety of flavors and extra nutrition can be added by simply mixing in nuts, berries, etc before baking. I divided the first batch into 3 variations: toasted walnuts, vegan chocolate chip, and just plain. These did not disappoint. In fact, to quote my buddy Ben W., “hate to admit it but that vegan creation was tasty!”
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup cocoa powder
- 1/4 cup chia seeds
- 3 ripe bananas, mashed
- 1/4 cup coconut oil
- 1/4 cup grape seed oil
- 1/4 cup agave nectar
- 1/2 tsp vanilla
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
This is really simple to put together:
- Prep: Preheat oven to 350°. Grease 12 muffin tins. Combine almond milk and vinegar in a small cup and set aside.
- Combine dry ingredients: Add flour, baking powder, baking soda, cocoa, and chia seeds in a medium-sized bowl, and stir to combine.
- Mix wet ingredients: Mash bananas until they are smooth–no lumps!. In a separate bowl, combine oils, nectar and vanilla. Add bananas and stir to combine, and then add in the almond milk/vinegar mixture and stir.
- Bring it all together: Slowly add the dry ingredients to the wet ingredients and stir until combined. Be careful to not over stir!
- Bake: Scope the mixture into 12 muffin cups and bake for 20 minutes or until cooked through. A knife or toothpick inserted into the middle should come out clean.
Make em better
These muffins are chocolatey with a slight banana flavor. Add in nuts and fruits for extra flavor and nutrition. In addition to walnuts and chocolate chips, I also stirred in 2 tablespoons of ground flax seed. That worked OK, but I’d like to try a batch without it.