Gluten Free Banana Oat Muffins (Vegan, GF)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 38 reviews

Author: Demeter | Beaming Baker
Total Time: 47 minutes
Yield: 12 muffins 1x

Description

Gluten Free Banana Oat Muffins (V+GF): a 1-bowl oat flour banana muffins recipe for moist ‘n lightly sweet Vegan Oat Muffins bursting with banana flavor! My favorite vegan oatmeal muffins with banana.

Ingredients

Scale

Wet Ingredients

1 cup + 2 tablespoons mashed banana (approx. 2–3 bananas)
¼ cup melted coconut oil
¼ cup pure maple syrup
¼ cup coconut sugar
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
½ cup unsweetened non-dairy milk, room temperature
1 teaspoon pure vanilla extract

Dry Ingredients

1 ¾ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
1 ¼ cups gluten free rolled oats
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

Toppings

2 tablespoons gluten free rolled oats (optional)
1–2 teaspoons coconut sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F degrees. Line a 12-muffin pan with muffin liners. Set aside.
Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Measure 1 cup + 2 tablespoons mashed banana—this is the amount you will use. Remove excess banana.
Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
Add oat flour, oats, baking powder, baking soda, and cinnamon. Whisk together until just incorporated, making sure no flour patches remain.
Using a large scoop, scoop and drop batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. I use this ice cream scoop for easy scooping. Optionally, sprinkle the tops of muffins with rolled oats and sugar.
Bake for 22-30 minutes. On the lower end for smaller muffins, on the higher end for large muffins. Mine took 29 minutes for 10 larger muffins.
Allow to cool on a cooling rack for about 1 hour. Lift on and enjoy!