Vegan Banana Oat Muffins
These banana oatmeal vegan muffins are wholesomely delicious! They are packed with healthy ingredients like oat flour, bananas, applesauce, almond milk, and spices and can be served for breakfast, snack, dessert, or any time!
Servings: 15 muffins
Calories: 149kcal
Ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar or date sugar or maple syrup
- 1 large banana
- 1 cup apple sauce
- 1/2 cup plant milk
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 cup crushed walnuts optional
Instructions
- Preheat oven to 350°F.
- Make oat flour by placing whole oats in a blender and processing for approximately 1 minute.
- In a large bowl, mix together all dry ingredients: oat flour, baking powder, baking soda, salt, sweetener of choice (if using dry sweetener), cinnamon.
- Peel and mash one large banana with a fork or potato masher in a medium-sized bowl.
- In the bowl with the mashed banana, whisk together apple sauce, plant milk, vanilla, vinegar, and sugar.
- Pour the well-blended wet mixture into the large bowl with dry ingredients.
- If using crushed walnuts, add them to bowl and mix well.
- Spoon or scoop batter into a silicone muffin baking non-stick muffin pan. I don't recommend paper muffin cups because they stick too much.
- Place in preheated oven and bake for 25 minutes.
- Remove from oven, allow to cool, and serve for breakfasts or a snack.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Flour options- There are several flour options for replacing oat flour in muffins, including almond flour, coconut flour, and all-purpose flour. Each flour has its unique properties, so you may need to adjust the recipe to achieve the desired texture and flavor. For a gluten-free alternative, try using almond flour or a blend of coconut and rice flour for a light, fluffy muffin. There is a great gluten-free guide from Minimalist Baker.
- Pan recommendations- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support it.
- Mini muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Storage- will last about 3-4 days when stored in an airtight container at room temperature. To extend their freshness, you can refrigerate them for up to a week. If you want to keep them longer, you can freeze the muffins for up to 3 months; just thaw and reheat them before enjoying.
Nutrition
Calories: 149kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Fiber: 3g | Sugar: 18g