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Vegan Banana Oatmeal Muffins
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4.50 from 20 votes
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No Flour Vegan Banana Oatmeal Muffins

A delicious recipe for Mediterranean Diet Friendly No Flour Added Vegan Banana Oatmeal Muffins that also taste really good!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Cuisine: Mediterranean
Search Result: flourless, Gluten Free, healthy, muffins. Mediterranean diet, no flour, oatmeal
Servings: 18
Servings: 1g
Author: 🔪 Food, Wine, and Love

Ingredients

  • Old Fashion Oatmeal– 2 ½ cups plus additional for topping
  • Baking Powder– 2 teaspoons.
  • Baking Soda-½ teaspoon.
  • Ground Cinnamon– 1 teaspoon.
  • Nutmeg– ½ teaspoon.
  • Bananas- 1 cup mashed. Bananas are added for the moisture in this recipe which is why we are not adding oil.
  • Egg Replacement- equivalent to 2 eggs or can just use eggs. Replacement ideas include an extra half cup of mashed bananas a half cup of unsweetened applesauce or a half cup of blended silken tofu. You can find all kinds of egg replacers here. Maple Syrup – ½ cup. Feel free to us a maple syrup alternative such as honey (â…” cup) or molasses instead (not blackstrap)
  • Milk Alternative- Âľ cup. You can find vegan milk alternatives here. Or you can just use milk.
  • Vanilla Extract– 2 tsp

Instructions

  • Preheat your oven to 350 and prep your muffin pan with muffin liners and/or nonstick .
  • I recommend grinding down your oats in a blender before adding them to the mixing bowl. This will make the oats more like flour in consistency and thus, easier to blend with the other ingredients.
  • In a mixing bowl, use a fork or whisk to blend together the oats, baking powder, baking soda, ground cinnamon, and nutmeg.
  • Next, in a large mixing bowl, combine together the mashed bananas, egg replacer, maple syrup, milk alternative, and vanilla extract.
  • For the next step, we will add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
  • Bake these muffins for 18-22 minutes or until they begin to brown and a toothpick comes out clean.

Recipe Notes

I mentioned above that these muffins are sweetened with maple syrup rather than refined sugar. Feel free to us a maple syrup alternative such as honey (â…” cup) or molasses instead (not blackstrap).
Also, I mentioned that This recipe calls for using an egg replacement for equivalence to two eggs.
Alternatively, you could add an extra half cup of mashed bananas instead (although that could alter the taste a bit). Other egg alternatives include a half cup of unsweetened applesauce or a half cup of blended silken tofu. You can find all kinds of egg replacers here.

originally posted:

March 11, 2020
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Nutrition

Serving: 1g | Calories: 206kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 177mg | Fiber: 1g | Sugar: 30g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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