Vegan Banana Oat Muffins | Gluten-Free
Vegan Banana Oat Muffins
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 and fiber.
But I’m pretty sure you can adjust the flours and nuts to your preference.
It just takes a little practice and patience getting used to new flours when baking.
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).
You could always use coconut milk creamer (better than coconut milk from a can). Or another milk substitute.
And make sure those bananas are nice and ripe, too.
Banana Oat Muffins | Gluten-Free, Dairy-Free
These muffins use oat flour, rolled oats, walnuts, and white sorghum flour for lots of nutritional benefits and dietary fiber.
- 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 cup 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
- Preheat the oven to 350 degrees Line a 12-muffin tin with paper liners.
- 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.
- 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.
- 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!