Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet.

Enjoy these muffins with a cup of coffee or tea in the morning to start your day off right!

Ingredients

Time: 35-40 minutes Yield: 2 Dozen Small Muffins

Banana Oat Muffins

Wet Ingredients

• 4-5 very ripe bananas, mashed
• 1/2 cup smart balance or vegan butter, melted
• 2 Tbs flax meal with 3 Tbs warm water or 1 egg replacer
• 1 tsp vanilla extract
• 1/2 cup dairy-free milk

Dry Ingredients

• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 Tbs ground cinnamon
• 2 cups flour
• 3/4 cup old-fashioned oats

Optional fold-in’s: Chocolate chips, walnuts

Directions

1. Begin by preheating your oven to 350-375ºF
2. Prepare two 12-count muffin tins and line with paper liners or lightly grease with oil.
3. In a large mixing bowl, mash the bananas into the melted vegan butter, vanilla, and egg replacer. Combine well until the bananas are fairly mashed.
4. Then, mix in the dairy-free milk and combine well.
5. In a separate bowl, whisk together the dry ingredients.
6. Gradually add the dry ingredients into the wet ingredients. Be careful not to over-mix. It’s okay if there are still chunks of banana.
7. Once the batter is mixed together, evenly distribute into the muffin tins, filling about half to 3/4 of the way full.
8. Place in the oven and bake for 15 minutes. Then, rotate the pans and bake for another 10-12 minutes or until golden brown and cooked thoroughly on the inside. If a toothpick or fork can be poked in a muffin and comes out clean, the muffins are down.
9. Store at room temperature for 2-3 days or in the refrigerator for up to 5 days. Best enjoyed fresh.

Nutrition Information

Nutrition Disclaimer

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