Vegan Banana Oat Muffins

A couple muffins on a serving board with a few oats sprinkled over top and a glass of milk.

Sweet and satisfying vegan banana muffins with a crispy bakery-style top, perfect for a quick breakfast or afternoon sweet treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana, gluten free, muffins, Vegan

Prep Time 15

Cook Time 33

Total Time 48

Servings

Calories 378kcal

Author Tori Vasko, RD

Equipment

Ingredients

4 teaspoons flax meal
¼ cup water

Wet Ingredients

4 ripe/overripe bananas (about 2 cups mashed bananas)
1 cup (192 grams) light brown sugar, loosely packed
1 cup unsweetened soy milk (or preferred plant-based milk)
⅓ cup avocado oil (or preferred neutral/baking oil)
1 teaspoon vanilla extract

Dry Ingredients

2 cups (208 grams) almond flour
1 ½ cups (186 grams) gluten-free all-purpose flour (or all-purpose flour)
1½ cups (120 grams) old fashioned rolled oats (certified gluten-free oats if needed)
4 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoons salt

Topping

~2 Tablespoons turbinado sugar (or sanding sugar)
~1 Tablespoon old fashioned rolled oats

Instructions

In a large mixing bowl, whisk the flax meal with the water. Set this aside while you gather the rest of the ingredients (about 5 minutes).
Preheat your oven to 425°F (220°C) and line or lightly grease a muffin tin.
In the large bowl with the flax mixture, mash the ripe bananas until smooth using a potato masher or fork.
Add the rest of the wet ingredients (oil, brown sugar, milk, and vanilla) and stir until well combined.
Sprinkle all of the dry ingredients (almond flour, flour, oats, baking powder, ground cinnamon, and salt) over top. Mix the dry and wet ingredients just until a muffin batter forms.
Scoop a half cup of batter into each of the muffin cups (the batter should dome slightly out of the cups of the tin).
Sprinkle each muffin with about a ½ teaspoon of turbinado sugar and a few oats.
Bake the muffins at 425°F (220°C) for 7 minutes, then decrease the temperature to 350°F (175°C) for 25-27 minutes.
When the muffins have finished baking, remove them from the oven and allow to cool for at least 20 minutes before gently freeing them from the muffin pan.
Store leftover muffins in a bread bag or under a tea towel for the first day or two to keep the sugar oat topping crispy. You can then keep your muffins in an airtight container at room temperature for up to 3 more days. They will also keep in the freezer for up to 3 months.

Notes

Flours, oats, and sugar are best measured by weight using a food scale. Otherwise, use a spoon to scoop into measuring cup and a knife to level the cup.

Nutrition facts may vary based on substitutions and brands used.

Nutrition