Fluffy, delicious vegan banana oat muffins you can customize with your favourite add-ins, like chocolate chips, blueberries, dried fruit, nuts, and more! This quick and easy snack can be enjoyed at breakfast, brunch, or as snacks, they are egg-free, dairy-free, and can be made refined sugar-free, and gluten-free, too!
1 ½cups (210g)gluten free flour blend OR all-purpose white flour(if using all-purpose flour, use 1 ½ cups (188g), **please see important notes about flour below**
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mix the puréed bananas, sugar, oil, vanilla extract, and flax eggs together.
Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
Fold in your add-in.
Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups.
OPTIONAL: Sprinkle a little bit of rolled oats or turbinado sugar on top of each muffin.
Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
Let the muffins cool in the muffin pan for a few minutes, then remove and place them on a cooling rack.
Notes
Please read all of the info above and below before making this recipe.
The cup measurements are the same for both types of flour, but their weights vary because they have different properties and densities. If you're weighing your ingredients, make sure to take note of these differences and measure your flour accurately.
If you will be making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
Both sugar options have different cup AND weight measurements. Measure/weigh accordingly based on the type you use.
You can use any neutral-flavoured oil for this recipe. However, if you choose melted coconut oil, make sure that all your ingredients are at room temperature to prevent it from solidifying when added to the mixture.
Store leftovers in an airtight container at room temperature for four to five days.
To freeze, once they've cooled completely, tightly wrap them individually, store them in a container or freezer bag, and freeze for up to two months. Thaw them at room temperature.
The nutrition info listed below is based on one muffin with the recipe made as written using gluten-free flour, brown sugar, and vegan chocolate chips. The muffins made with all-purpose flour have a calorie count of 205 per muffin. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.