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.