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!
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!
Banana Oat Muffins (Vegan & Gluten Free)
- 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
Mix together the flaxseeds and water, set aside.
Preheat oven to 350 degrees
Mash bananas in a large bowl
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**
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.
Bake 18-20-minutes, or until toothpick comes out clean.
Let the muffins cool for 25 minutes!
For best results, store in the fridge.
I hope you guys enjoyed this recipe! 💜 Now, it’s time for me to get up and go for a walk!
Questions for you!
- What do you do with your over-ripened bananas?
- Are you a fan of ONE BOWL recipes?
- What are you grateful for today?