These VEGAN Banana Muffins (Gluten-free) made with oats flour & flaxseed ‘egg’ make an excellent fiber-rich breakfast to kick-start your day!
This year, I resolved to eat breakfasts (everyday) and get a bit more healthy by cutting down sugar and refined foods. And you know what, healthy CAN be delicious! What d’ya know! Like these VEGAN Banana Muffins that also happen to be gluten-free! That’s right! NO egg, NO ‘flour’ and absolutely NO Dairy!
I almost half expected it to taste like mud, but you know what? It was delicious! Really soft, really spongy and really delicious! I am a sucker for Banana muffins and as these VEGAN + Gluten-Free version came out of the oven, smelling all heavenly, I was tickled to know that I don’t have to give up my taste buds to get a little healthy!
While eating these, it’s so easy to forget that it’s made with oats flour and flaxseed ‘egg’. Then there’s cinnamon and vanilla to tease your senses and maple syrup and coconut sugar to augment the sweetness from the bananas. Toss in a little coconut oil and cashew (or any other non-dairy milk) to mix things up and you are all set to a healthy, fibre-rich breakfast on the go!
Just be sure to fill the batter to the brim of your cupcake liner – I filled them 3/4th of the way and they rose just up to the rim – personally, I like muffin-tops that peek out of the liner threshold.
Aren’t they pretty! Honestly, it was pretty kick-ass! This recipe makes 12, and in case you’re baking just for yourself, freeze the excess and every morning, pop them in the microwave to warm them up. To reduce microwaving time, you can also thaw them in the fridge the night before.
See! Soft, spongy and delicious! Just like a regular Banana muffin! But you and I know, this one is so much healthier, yet tastes just as great!
Notes: Make your own oats flour by processing Rolled oats in your dry spice blender. I used Quaker quick cooking rolled oats.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
If you don’t care so much about being Gluten-free/Vegan, then here’s a regular person Banana muffin recipe that I absolutely LOVE!
VEGAN Banana Muffins
- Prep Time:10m
- Cook Time:24m
- Total Time:34m
- Serves: 12
- Yield: 12 muffins
Ingredients
- 2 large, over-ripe bananas (a little less than 1 cup when mashed)
- 1/4 c melted coconut oil
- 1/2 c coconut sugar + 2 tbsp more for topping
- 2 flax 'eggs' (2 tbsp flaxseed powder + 6 tbsp water)
- 1/2 c unsweetened cashew milk, room temperature (substitute with other non-dairy milk)
- 1/4 tsp. vanilla bean paste (substitute with vanilla essence)
- 1 3/4 c oat flour
- 1 c rolled oats + 2 tbsp for topping
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon powder
Instructions
- Preheat oven to 375°F/190°C. Line a 12-cup muffin tray with cupcake liners.
- Whisk the flaxseed powder and water, let sit for 5-10 minutes. It will absorb the liquid and turn very gelatinous (like an egg!). Whisk again and set aside.
- In a large mixing bowl, mash the over-ripe bananas with a fork. Add all the wet ingredients to it (coconut oil, coconut sugar, flax eggs, cashew milk and vanilla). Whisk until combined.
- Add the dry ingredients (oats flour, oats, baking soda, baking powder and cinnamon powder). Stir just until combined. Do not over mix.
- Divide the batter between the lined muffin tins. Top with remaining coconut sugar and oats.
- Bake in the preheated oven at 375°F/190°C for 24-26 minutes. A skewer inserted into the center may still come out slightly sticky, but that's ok. It will continue to cook and firm-up as it cools.
- Transfer to a wire rack and cool completely.
Freeze for later!
- You can freeze muffins for later use. Once cooled completely, place on a large baking tray and freeze until solid. Transfer to a freezer-safe bag, remove excess air and seal tight. You may also wrap each muffin individually in cling-film.
- To defrost, move the muffins you need to the fridge overnight. Microwave for 10-20 seconds and serve warm.
Ali from Home & Plate says
Love that these are vegan and GF. I help feed a group of hungry swimmers when they have morning workouts and there are many who have dietary restrictions. This is the perfect recipe and what’s not to love about banana muffins.
Tina Dawson says
Amen to that, Ali!
Lisa | Garlic & Zest says
Tina – I’m loving these healthy muffins – I’m kind of new to the whole non-dairy, gluten-free cooking – because we don’t have a specific requirement for that in our diets – but if you can make it healthier without sacrificing taste, I’m on board!
Tina Dawson says
Oh yeah Lisa, I have no qualms about eating meat and dairy and I have no trouble processing gluten, but sometimes, all the hormones in animal products freak me out! Although I don’t eat meat every day, I do drink a lot of milk, so I’ve been trying to cut that out as much as possible!
Luci's Morsels says
I always appreciate a good vegan recipe and this one looks delicious!
Tina Dawson says
Thanks Luci!
Kavey at Kavey Eats says
These look gorgeous, love the shot showing how fluffy they are inside!
Tina Dawson says
Thanks Kavey!
Kathi @ LaughingSpatula says
I could eat these everyday! Always looking for healthy muffin recipes. I freeze them and enjoy for snacks as well! Will be trying these!
Tina Dawson says
Thanks Kathi!