Gluten Free Banana Oat Muffins (Vegan, GF)

Gluten Free Banana Oat Muffins (V+GF): an easy recipe for warm, moist and lightly sweet Banana Oat Muffins made simple ingredients. BEAMINGBAKER.COM #Vegan #GlutenFree

Gluten Free Banana Oat Muffins (Vegan, GF)

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.

4.98 from 38 votes

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Course: Breakfast, Snack

Cuisine: American

Keyword: Gluten Free Banana Oat Muffins, healthy breakfast recipe, Vegan oat flour banana muffins, Vegan Oat Muffins

Prep Time: 25

Cook Time: 22

Servings: muffins

Calories: 192kcal

Author: Demeter | Beaming Baker

Equipment

Ingredients

Wet Ingredients

1 cup + 2 tablespoons bananas mashed
(about 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

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!

More Gluten Free Muffin Recipes

Notes

*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.
Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Gluten Free Oat Flour (or try homemade oat flour) | Pure Vanilla Extract | Coconut Oil | Pure Maple Syrup | Ground Flaxseed
Storage Notes: Store in an airtight container for up to 1 week.
Recommended Tools: Trigger Ice Cream Scoop - For Muffins | Pastry Cutter | Muffin Pans | Parchment Muffin Liners | Glass Mixing Bowls | My Favorite Kitchen Timer | Convenient Muffin Carrier
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional ingredients.

Nutrition