The original recipe has no sugar, as it uses mashed bananas. I eat bananas, but I don’t really enjoy banana bread, so I decided to replace them. As such, I did add a bit of sugar. I’m sure you could use your sweetener of choice (or none, if you prefer).
1 1/2 cups regular rolled oats
1/3 cup brown sugar (I like dark brown)
1/2 teaspoon salt
1 tablespoon cinnamon
a healthy amount of ginger, cloves, and nutmeg (to taste)
1/4 cup of ground flaxseed
1/2 cup mixed nuts, finely chopped (I used sunflower seeds and pecans)
1 cup dried fruit (I used 1/2 chopped apple bits, and 1/2 craisins)
*the original recipe called for a cup of coconut flakes. I don’t care for coconut, so I just left it out and tossed in a little extra of each ingredient. I also added a few scoops of protein powder.
2/3 cup canned pumpkin
around 6 tablespoons nut butter (I used natural almond and peanut. also, this measurement is not very precise.)
1/4 cup coconut oil (original recipe uses canola. there are lots of possibilities here)
1 teaspoon vanilla extract
Heat oven to 350. Mix dry ingredients together. Combine wet ingredients in a separate bowl. Pour over dry ingredients and mix until well combined.
To bake these, I lined a regular-size muffin tin with cupcake liners and scooped in the batter evenly. Since these are thicker than the “cookies” in the original recipe, I bake for about 25 minutes. Of course, that may vary depending on your oven.
I used this chart to determine what to replace the bananas with. (I put the eggs in since I am not a vegan, and I have trouble getting enough protein.)