Vegan Gluten-Free Banana Oat Muffins (healthy)

Easy vegan gluten-free banana oat muffins that are equal parts healthy and mouthwatering! Make them in minutes with a minimal number of ingredients.

More than a month ago, I mentioned my forthcoming book, 750 Best Muffin Recipes. It was due to come out at the end of August, but there was a mishap with a printer, and the date has been pushed back, and back, and back.

But at long last, it really is coming this Friday. Really and truly. All of the hard work is a distant blur of sleep deprivation, nail biting  and hair pulling…but also delectable muffin-making. It will be sweet relief to hold the book in my hands this Friday.

I’m very happy, but also very, very sleepy.

The Best (& Healthiest) Banana Oat Muffins

In the meantime, I’m holding one of my vegan and gluten-free banana oat muffins.

These scrumptious muffins have been an especially popular breakfast of late for both my husband and 4-year-old, but oatmeal is too good to save for breakfast alone. Which explains (at least, in part) why I’m nibbling one at 9 o’clock at night as I type with my free hand.

Banana Oat Muffins made without Eggs, Dairy, or Gluten

You may have had oatmeal, or banana, or banana-oatmeal muffins before now. But were they made without gluten? Or eggs? And only natural sugars? Ha, I got you! They are so easy to make.

 Here is a brief summary of features:

• Gluten-free
• Vegan (egg-free & dairy-free)
• No refined sugars
• Fast & easy to make
• Very high in fiber
• Frugal
• Only 154 calories per big muffin

They are so delicious, too: tender, faintly sweet, filling, and energizing.

Use Very Ripe Bananas 

Brown bananas–even almost black, weepy, borderline scary bananas–are exactly what you need to make these great muffins. The natural sugars intensify, so much so that it is easier to control (or, in some cases, eliminate) extra sugar.

Customize the Muffins with Different Ingredients

Bananas, oats and cinnamon make a perfect trio of comforting flavor, but you can also think of this muffin recipe as a blank slate, ready for all of your flavor and add-in customizations.

Consider adding some extracts (e.g., vanilla or almond), varying the spices, or stirring in some dried fruits, nuts, seeds, chocolate chips…you get the idea. 

You are going to love everything about these banana oat muffins. Your assorted friends will love them. Persnickety family members will love them. Your otherwise nonchalant co-workers will love them. And they will all love you when you make them for no reason at all, other than to say, “Hey, I though you might like to have a scrumptious, homemade muffin.”

Here’s to muffins. And oatmeal. Bananas, too. And zzzzzz…

Happy baking!

More Healthy Gluten-Free & Vegan Oat Muffins to Love:

3-Ingredient Oat Muffins (oil-free)

Blueberry Oat Muffins (oil-free)

Pumpkin Oat Muffins (oil-free)

Blueberry Quinoa Oat Muffins

Healthy Oat Blender Muffins (oil-free)

Blueberry Oat Mug Muffin for 1 (made in microwave)

Oat & Almond Blueberry Muffins 

Vegan Gluten-Free Oat Bran Muffins {oil-free}

Vegan Gluten-Free Banana Oat Muffins {healthy}

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• Author: Camilla
• Prep Time: 5 mins
• Cook Time: 33 mins
• Total Time: 22 mins
• Yield: 12 big muffins 1x
• Diet: Vegan

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Description

Easy vegan gluten-free banana oat muffins that are equal parts healthy and mouthwatering! Make them in minutes with a minimal number of ingredients.

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Ingredients

Scale 1x2x3x

• 3 cups rolled oats (certified  GF, as needed), divided
• 2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 and 1/4 cups VERY ripe bananas, peeled
• 3/4 cup water
• 1/3 cup coconut sugar (or brown sugar)
• 3 tablespoons vegetable oil (I used avocado oil)
• 2 tablespoons flaxseed meal
• Optional: finely chopped seeds, nuts or additional oats for sprinkling on top

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Instructions

1. Preheat oven to 325F. Line 12 cups of a standard size muffin tin with liners.
2. In a food processor, process 1 and 3/4 cups of the oats into a very fine flour; transfer to a large bowl. Stir in the remaining oats,  as well as the cinnamon, baking powder, baking soda, and salt.
3. In a medium bowl, stir together the bananas, water,  coconut sugar, oil, and flaxseed meal until blended. Add to the oat mixture, stirring until combined.
4. Divide batter evenly among prepared cups. If desired, sprinkle tops with chopped seeds, nuts, or additional oats.
5. Bake in the preheated oven for 28 to 33 minutes until golden brown and the centers spring back when lightly touched with fingertips.
6. Cool on a cooling rack for 10 minutes and then remove from muffin tin.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, refrigerator for 1 week, or freezer for up to 6 months.

• Category: Muffins
• Method: Baking

Nutrition

• Serving Size: 1 muffin
• Calories: 154
• Sugar: 8.9 g
• Sodium: 92 mg
• Fat: 5.5 g
• Saturated Fat: 0.3 g
• Carbohydrates: 25.2 g
• Fiber: 3.2 g
• Protein: 3 g
• Cholesterol: 0 mg

Keywords: muffins, banana, vegan, oats, gluten-free, egg-free, dairy-free, easy, healthy