Description
These delicious, tender banana oat muffins are easy to make. They’re vegan, gluten-free, and perfect for breakfast on the go!
Ingredients
Units
Scale
- 2 1/2 cups oat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup firmly packed dark brown sugar
- 1 1/2 cups mashed overripe banana (2-3 large bananas)
- 1/2 cup almond milk (or other non-dairy milk)
- 1/3 cup neutral oil (avocado oil, vegetable oil, or melted coconut oil)
- 1/2 cup old fashioned rolled oats
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners.
- In a small bowl, combine the oat flour, baking powder, salt, and cinnamon. Stir to combine and set aside.
- In a large bowl, combine the brown sugar and mashed banana. Beat with a hand mixer or stand mixer on low until smooth and no large lumps of banana remain.
- Add the almond milk and oil. Beat on low until combined.
- Stir in the flour mixture and rolled oats by hand until just combined.
- Scoop 1/3 cup of batter into the prepared muffin tins. It should make 12 large muffins.
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Allow to cool for 30 minutes before serving.