Banana Oat Muffins (Vegan & Gluten-Free) 🍌

Gluten Free Vegan Banana Oat Muffins

Well, we’ve made it to Wednesday! I was starting to think that there was no end to the bug I was fighting for the past six days. I woke up feeling so much better today, which makes me feel confident that whatever it is that I’m fighting is on it’s way out! It’s been about four years since I’ve gotten sick (the cough/flu sick.) It’s going to be 74-degrees today, so I’m going to attempt a nice long walk outside, or maybe a bike ride. Looking out the window has been torturous, but today I get to enjoy it. I don’t want to brag or anything but…it’s going to be 80-degrees tomorrow! I think that calls for a “day in the life” video! 😊 I need to stop blabbing and get to the real reason why I’m here. THESE VEGAN BANANA OAT MUFFINS!!

If you have super-ripe bananas laying around, don’t throw them out! I usually peel mine and put them in the freezer for smoothies or use them for baked goods. These muffins turned out incredible, and they took hardly any time to make. Raise your hand if🀚 you’re team ONE BOWL when it comes to baking! The muffins tasted like my mom’s homemade banana bread! I’m impatiently waiting for the bananas on my countertop to turn brown so that I can make these again. They are perfect for a pre or post workout, or just a snack to have with coffee!Β 
The only ingredients you need for this recipe are two medium super-ripened bananas, cinnamon, ground flaxseeds, vanilla, oats, almond flour, baking powder, and sea salt! (walnuts on top are optional!)
They baked up so perfectly! 🍌 This recipe made nine medium-sized muffins.

Per Muffin: 94 Calories, 16g Carbs, 2g Fat, 3g Protein, 3g Fiber 4g Sugar!


5 from 1 vote

Banana Oat Muffins (Vegan & Gluten Free)

Course Breakfast, Snack
Prep Time 6 minutes
Cook Time 18 minutes
Total Time 24 minutes
Servings 9
Calories 94 kcal
Author Taralynn McNitt


  • 2 Medium Ripened Bananas (40% brown)
  • 2 Tbsps Ground Flaxseeds
  • 4 Tbsps Water
  • 2 Tsps Vanilla
  • 1 Tsp Baking Powder
  • 1 1/2 Cups Gluten Free Oats
  • 1/2 Cup Almond Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Sea Salt


  1. Mix together the flaxseeds and water, set aside. 

  2. Preheat oven to 350 degrees

  3. Mash bananas in a large bowl

  4. Mix in the vanilla, flaxseed (egg replacement), baking soda, gluten-free oats, almond flour, salt, and ground cinnamon. 

    **if you like a sweeter muffin, add in agave or coconut sugar**

  5. Grease a muffin pan with avocado or coconut oil.  Add 1/3 cup of the batter into each slot. 

    **I topped mine with walnuts, you could leave them out or mix them in. 

  6. Bake 18-20-minutes, or until toothpick comes out clean. 

  7. Let the muffins cool for 25 minutes! 

  8. For best results, store in the fridge. 

I hope you guys enjoyed this recipe! πŸ’œΒ Now, it’s time for me to get up and go for a walk!

Questions for you!

  1. What do you do with your over-ripened bananas?
  2. Are you a fan of ONE BOWL recipes?
  3. What are you grateful for today?


  • Kelly D.

    I’m making these now. They look so easy and delicious. You have baking powder in the ingredient list and baking soda in the instructions below it. Which one should I use?

    Reply to Kelly D.
  • Kristen

    Had some leftover brown bananas and have a busy week. Just popped a batch in the oven. Thanks!

    Reply to Kristen
  • Melissa

    So I’m probably the minority but I don’t like bananas lol. Do you recommend a good substitute?

    Reply to Melissa
  • Liza

    Looks delicious! Does it take baking powder of baking soda? Ingredient list says powder but directions say soda. Thanks!!

    Reply to Liza
  • Gina

    I have to make these! I was interested to see if you plan on writing about your plant based diet challenge?

    Reply to Gina
  • Haley Jane

    This recipe is going to be perfect for my busy week!

    Reply to Haley Jane
  • Brittany

    I feel like you read my mind! I was just thinking about making healthy breakfast muffins just as you posted this πŸ™‚

    Looks like I have a new recipe to try! Also, I am so happy you are feeling better!

    Reply to Brittany
  • Amy T

    So glad you’re feeling better! It was gorgeous weather here yesterday and now it’s back to being cold! I guess I can’t complain because it’s still technically Winter.

    Reply to Amy T
  • Jenna

    I either freeze them for smoothies or I make some type of banana bread/muffins. I’ve also made pancakes with them!

    Definitely a fan of one bowl recipes, as well as one pan recipes.

    I’m grateful that I feel a lot better than yesterday and that I feel well enough to go to the gym.

    Reply to Jenna
  • Nicole

    I love your recipes! I do have to say I am thrilled you’ve created more lately that funny include Swerve. Thanks for sharing!

    Reply to Nicole
  • Bailey

    Can’t wait to make these!

    Reply to Bailey
  • Charmaine Ng | Architecture & Lifestyle Blog

    I’m glad that you’re feeling better, Taralynn! Hope you recover fully soon! πŸ™‚
    Thank you for the recipe. I’ll be trying it out myself when I have free time! ❀️❀️

    Charmaine Ng | Architecture & Lifestyle Blog

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Sandy

    5 stars
    I love all of your recipes, Taralynn!

    I cannot wait to make these for my two-year-old. We like to bake after I get off of work! I’m glad you hear you’re feeling much better. Get out and enjoy that weather. We’re getting snow in Utah!

    Reply to Sandy

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