These moist Banana Oat Muffins are dairy free, gluten free, vegan and super delicious. They're the perfect breakfast treat, dessert, or snack.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12servings
Author: Eating Gluten and Dairy Free
Ingredients
2 ½cupsgluten free floursuggestions in post (add xanthan gum if needed)
1Tablespoonbaking powder
¼teaspooncoarse salt
¼teaspoonground nutmeg
½teaspoonground cinnamon
1cupdark brown sugarpacked
1 ½cupmashed overripe banana(2-3 large bananas)
½cupalmond milk(or other non-dairy milk)
⅓cupcooking oilsuggestions in post
½cuprolled oatssuggestions in post
Instructions
Grab your ingredients and preheat the oven to 350°F. Grease or line the muffin pan with paper or muffin liners.
Add some of the dry ingredients to the mixing bowl. You'll add the gluten free flour, baking powder, salt, and spices. Stir them to combine and set aside.
In another large mixing bowl, combine mashed banana together with the brown sugar. Use a mixer to beat on low until the mixture is smooth with no lumps of banana. If using a stand mixer, place on low setting to mix.
Pour in the almond milk and oil to the banana sugar mix adn beat on low until well combined.
Stir the dry ingredients and rolled oats. Combine all by hand until just combined.
Use a spoon to fill the muffin tins so they're filled to about a quarter inch below the top. Don't overfill, the muffins need room to rise.
Place tin in oven and bake for 30-35 minutes or until you can insert a toothpick into the center and they come out clean.
Let the muffins cool for 15-30 minutes before serving.
Notes
Always make sure that you give the muffins time to cool on a wire rack. They will be too hot when they get out of the oven.
Don’t over combine the mixture when you are adding the dry ingredients and using your hands. If you over-mix you won’t get moist and light muffins and they will have a heavy texture.
Make sure you use very overripe bananas. The peel should have lots of brown spots. If the banana isn’t ripe you won’t get the same flavor and the muffins won’t work.
You could use a large cookie scoop to help you evenly distribute the muffin mixture into the paper liners.
Check your gluten free flour to see if you need a binding agent like xanthan gum or guar gum.