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Wholesome oatmeal banana muffins are delicious and a perfect way to use up those brown bananas on your counter! gluten-free, nut-free, soy-free, egg-free, dairy-free, vegan

Oatmeal Banana Muffins

Wholesomely delicious oatmeal banana muffins are a cozy yet healthy addition to any breakfast or snack that are naturally gluten-free and vegan.

free from: gluten, dairy, soy, egg, peanuts, tree nuts, fish, shellfish

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 234 kcal

Ingredients

For the Muffins:

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 3 bananas (brown and overripe)
  • 1/4 cup coconut oil (or other neutral oil, like avocado oil)
  • 1/2 cup milk/ milk substitute of choice
  • 1/2 cup coconut sugar
  • 1 3/4 cups oat flour
  • 1 cup oats (old-fashioned)
  • 1 tbsp cinnamon
  • 2 tsp baking soda

For the Crumb Topping:

  • 3 tbsp oats (old-fashioned)
  • 3 tbsp oat flour
  • 1 tsp cinnamon
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees and prepare a muffin tin by gently greasing tin with coconut oil or lining with muffin tin liners.

  2. Stir together the ground flax and the water and set aside for a few minutes. After a few minutes the flax/ water mixture should be thickened and slightly gelatinous, almost an egg-like consistency (this is used as an egg substitute in our recipe).

  3. Mash the bananas until they're a smooth and even consistency. 

  4. To the bananas add the flax eggs, coconut oil, milk of choice, and coconut sugar. Stir together until evenly combined.

  5. To this wet mixture add the dry ingredients: oat flour, oats, cinnamon, and baking soda. Stir until evenly combined.

  6. Pour (or spoon) the batter into the prepared muffin tin.

  7. To make the crumb topping just stir together all the crumb topping ingredients until evenly combined.

  8. Sprinkle the crumb topping mixture evenly over the muffin batter.

  9. Bake for 20 minutes.

  10. Allow to cool for several minutes in the pan, then remove and transfer to a wire rack to finish cooling.

  11. Muffins can be stored at room temperature in an enclosed container up to four days. They can be frozen up to one month.

Nutrition Facts
Oatmeal Banana Muffins
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 0mg0%
Sodium 234mg10%
Potassium 229mg7%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 9g10%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 2.6mg3%
Calcium 43mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.