Real talk, these muffins are the bomb - and they're so simple!
Banana Almond Oatmeal Muffin - Vegan & Gluten-Free
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 12 muffins
- 3 ripe bananas, medium
- 1 tablespoon almond butter
- 2 cups old fashioned (rolled) oats*
- 2 vegan eggs*
- ¼ cup dairy-free milk
- ¼ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon, optional
- Topping ideas (optional):
- ⅓ cup dairy-free chocolate chips, or
- ⅓ cup blueberries or raspberries, or
- ⅓ cup dehydrated apples (mix into the batter), or
- ½ cup jam
- Preheat oven to 350 degrees F. Coat a muffin tin with oil (I use coconut or virgin olive oil), or set 12 silicone muffin cups on a baking sheet.
- Blend the oats into a flour and set aside.
- Place bananas, almond butter, vegan eggs, almond milk, maple syrup, baking soda and vanilla in a blender. Blend until smooth.
- Add the oats and mix well.
- Divide the batter evenly between 12 muffins cups. I pour the batter directly from my blender, using a small rubber spatula to catch the drips between muffin cups.
- Add whichever toppers you like. If you’re using jam, do a layer of muffin-mix, a dollop of jam, and another layer of muffin-mix for a fruit explosion-style muffin!
- Bake for 15-17 minutes, until a tester inserted into the center of a muffin, comes out clean. Let cool in the pan for 10 minutes and then carefully transfer to a wire rack to finish cooling. A spatula helps to remove the muffins without scratching your tin.
- Muffins freeze well. Freeze in a zip-top bag for up to 3 months.
*Blend the oats into flour using a high-powered blender. You can leave ½ of them whole-ish for a more textured muffin.
*To make one vegan egg, mix 1 tablespoon of flax meal with 3 tablespoons of water and let it set for 5 minutes before adding to the mix.
→ You could use real, free-range eggs if you are not vegan.
*Use dairy-free chocolate chips to make muffins dairy-free.
Recipe inspired by Kristine’s Kitchen