Banana Oatmeal Muffins (Vegan and Gluten Free).
Vegan and gluten free banana oatmeal muffins make a great breakfast or after school snack.
Ingredients
- 1 ¾ cups gluten free flour blend or regular flour if you don’t need to be gluten free
- ½ cups certified gluten free oats
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup organic canola oil or coconut oil, or vegan buttery spread
- ⅔ cup organic cane sugar
- ¼ cup coconut sugar
- 2 Tablespoons golden ground flax seed meal
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
- Place the gluten free oats in a food processor and process on high speed to grind into a somewhat fine flour.
- Place the bananas in a large bowl and mash with a fork. Add the ground flax seed, oil, and vanilla and stir. Add the sugars and stir again.
- Add the gluten free flour, ground oats, baking soda, and salt, and stir well. Spoon into the muffin pan, filling each liner ⅔ full. Sprinkle some gluten free oats on top if desired.
- Bake at 325 degrees for 20-23 minutes.
- Let the muffins cool in the pan for a few minutes before removing.
Notes
These muffins will stay fresh in a ziploc bag for about 4 days.
You can freeze these muffins in a freezer bag - they should stay fresh for about 3 months.
If you aren't gluten free, go ahead and use regular flour in this recipe.
Nutrition
Calories: 232kcalCarbohydrates: 33gProtein: 2gFat: 10gSodium: 122mgPotassium: 92mgFiber: 2gSugar: 16gVitamin A: 15IUVitamin C: 1.7mgCalcium: 17mgIron: 0.9mg
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