Banana Oat Muffins are fluffy, delicious and smell the most heavenly. These muffins are plant-based, dairy-free, gluten-free, and oh so delicious! Growing up, I used to bake with my Grandma and all of my Aunts. My Grandma had five boys, therefore I was blessed with the most loving Aunts. I was the only niece and the only grandchild at the time, so I was spoiled with all of the baking duties. My Aunt always had the deep black, overripe bananas on the counter. I later learned these were the perfect condition to make banana bread or banana muffins.
I happened to have a few of these bananas myself so I decided to come up with a recipe. Good news is that you can make one full banana bread or these muffins with this recipe, so you have options folks! 🙂 A couple of months ago I went over to hang out with the Cymbiotika crew in San Diego, CA, and they had tons of perfectly overripe bananas. You can guess what happened next, we ended up making banana bread, adapted from the Baking Queen herself Oh Lady Cakes. Since we made the bread that day, we have been craving it in our household. I’ll be honest, whenever I make banana bread, I pretty much eat the whole thing in a day or two. However, when I make the same recipe into muffins, I’m able to space out the baked goods a bit more. Anyone else struggle with portion control?
Getting To the Goods
This recipe is primarily vegan with the exception of the egg. However, if you are vegan, you can sub out the eggs for a flax seed egg. You will still get a magical Banana Oat Muffin!
The stevia and coconut cream add just a hint of sweetness to the recipe. The subtle sweetness mixed with the bread like texture makes these muffins perfect for any time of day. If you are looking for a slightly sweeter recipe, I’d recommend checking out the Strawberries & Cream Cupcakes with Lemon Zest Buttercream.
The best part is they are so easy to make! I enjoy just make them in the blender and calling it a day, and makes washing dishes a breeze!
Dan was out of town for a couple of weeks and I have been teasing him with all the baked goods while he was away. To surprise him when he got back, I made him these muffins. 🙂 He absolutely loved them when he tried them! If we are lucky the batch of muffins typically lasts him a day or two.
Parchment Paper Muffin Liners
- 3 overripe bananas
- 2 cups sprouted oats*
- 2 eggs*
- 1/2 cup avocado oil
- 1/2 teaspoon of stevia*
- 2 tablespoons plant-based milk
- 2 tablespoons of coconut cream
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- You can use almond flour if you wish, or oat flour if you don’t want to make these in a blender with whole oats, especially if you are keto.
- If vegan, you can sub out the eggs with two flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 egg)
- If you aren’t sugar-free you can use maple syrup, I would add 1/4 cup to start, add more to taste if needed.
- Preheat oven to 350 degrees.
- Place overripe bananas into a high-speed blender, blend until fully smooth.
- Add in the eggs, oil, stevia, milk, coconut cream blend again until fully smooth.
- Add in the oats and rest of the ingredients blend on HIGH until fully smooth, this can take 1-2 minutes.
- Line a muffin pan with parchment paper muffin liners.
- Pour the banana bread mix into the holders.
- Bake for 25 minutes.
- Fully cool before you enjoy!
- Feel free to slather with butter, which is my personal favorite way.