Banana Oat Muffins #vegan #glutenfree #caseinfree

Banana Oat Muffins #vegan #glutenfree #caseinfree

I’ve been working on a basic breakfast muffin recipe that is quick and easy to make as well as healthy and nutritious without eggs because I know so many people have a sensitivity to eggs. This one for vegan banana oat muffins is my favorite so far.

Some Celiacs are sensitive to oats as well so if you are newly diagnosed check with your doctor about adding oats to your diet. I like using oat and sorghum flour and walnuts and rolled oats for the nutrients but I’m pretty sure you can adjust the flours and nuts to your preference.

What makes this recipe for banana oat muffins unique is adding the coconut water mixture (which is basically just homemade coconut milk without using a blender to puree it because I didn’t want to have to clean the blender). And make sure those bananas are nice and ripe.

Ripe Bananas for the Muffins

Serving Size: 12

Banana Oat Muffins #vegan #glutenfree #caseinfree
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  • 1 cup certified GF oat flour
  • 1/2 cup sweet “white” sorghum flour
  • 2 tbsp potato starch
  • 1/2 cup certified GF rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 raw cane sugar
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp pink Himalayan salt
  • 1/4 cup GF unsweetened flaked coconut
  • 1 cup hot filtered water
  • 1 1/2 cups very ripe banana


  1. Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners.
  2. Add the oat flour, sorghum flour, potato starch, rolled oats, walnuts, sugar, baking powder and salt to the bowl of a stand mixer or mix together in a large bowl.
  3. Combine the coconut flakes and hot water in a heat-safe bowl (I usually put both in a Pyrex measuring glass and microwave for 2 minutes, but there are lots of ways to do this). Add the coconut water mixture to the dry ingredients and blend. Add the ripe banana and beat on medium high speed until creamy and well blended.
  4. Scoop the batter into each well of the muffin tin. Bake for 27-30 minutes, checking for doneness with a toothpick and slight browning on top of the muffins. Let cool on a cooling rack. Can be stored in an airtight container at room temperature for a few days but I prefer to refrigerate them. Enjoy!


I used Bob’s Red Mill oat flour, sorghum, potato starch and rolled oats and Let’s Do Organic coconut flakes. WHEAT should NOT be listed as an allergen on the back of your walnuts (we like Fisher brand nuts).


Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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