Vegan fat free “Opera” muffins

March 9, 2020 Published by Dina

Opera muffins

I call these Opera muffins because I make them on Saturday morning before we go to the Met Opera live broadcast in a local theatre. In our small town they still seem to allow patrons to bring in coffee and outside food and I have developed a ritual of getting a coffee next door and enjoying a three or four hours opera in the reclining seats of the small theatre. Being a huge opera fan, I look forward to this event and even when we travel, we try to get to a local theatre where they show the broadcast.

Back to the muffins. I seldom make them twice the same but tend to follow the general system outlined below. I make them fat free but you could add oil (1/3 cup, instead of the banana) if you want a more traditional texture muffin).

I find that the muffins were sticking to the paper cups so you could spray them lightly with non stick oil if you wish. I didn’t and just peeled off the paper cups when the muffins cooled down for easier handling.

Vegan fat free “Opera” muffins

Recipe by Dina Honke


Prep time


Cooking time




  • 2/3 cup oat milk

  • 1 teaspoon apple cider vinegar

  • 1 banana, mashed with a fork

  • 1/3 cup agave syrup

  • 2 cups flour (white or whole wheat)

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup raspberries


  • Prepare a non-stick 12 pieces muffin pan. You can spray it lightly to prevent sticking.
  • Add cider vinegar to oat milk in a small bowl.
  • Combine flour, baking powder, baking soda and salt in a larger bowl.
  • Add mashed banana and agave syrup and mix.
  • Add milk mixture to the flour mixture and stir only until blended.
  • Gently fold in the berries.
  • Using an ice cream scoop, scoop into prepared muffin cups.
  • Bake in a preheated 350F oven for 25 minutes or until done.
  • Remove from oven and let cool.

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