Deliciously moist gluten free and vegan banana oat muffins made with simple real food ingredients. No fuss, one bowl, healthy, and lightly sweet with the perfect texture.

My muffins recipes tend to be the most popular recipes on the blog. And I’m back today with another simple muffin recipe that I think you’re gonna love.

Introducing my gluten free AND vegan banana oat muffins…..

I’ve shared a few gluten free and vegan baked goods recipes in the past: Chocolate Raspberry Muffins, Heathy Apple Bread, Vegan Brownies, and Oatmeal Raisin Cookies.

And I’ll be sharing more as I’m getting more and more requests for egg free recipes from my health coaching clients over at CleanseAsheville, my other wellness business.

WHY EGG FREE?

One of the things that I walk my wellness clients through in my health coaching practice is Functional Medicine lab testing. People come to my office with various health issue including digestive issues, fatigue, brain fog, skin issues, weight gain, hormonal issues, etc. And lab testing can help get to the root of this imbalances so the body can heal.

One of the most popular lab tests that my clients run is the Food Sensitivity Test, which tests for 190 foods that may be causing an IgG reaction to foods, which is different from food allergies. An IgG food sensitivity is a delayed reaction to a food 24-72 hours after eating it that may result in inflammatory reactions, pain in the stomach, brain fog, skin rashes, lower mood, and even learning based reactions in children. This means that people may be eating things in their daily life that are causing symptoms that we may not associate with food.

And I have noticed that about 80% of all clients tested have at least one (if not more) of the BIG 3 foods that people are sensitive to from an IgG perspective: dairy, eggs, and gluten. Sensitivity to eggs is very common, so I want to provide recipes that all of my clients can eat.

WHY I LOVE THESE GF + VEGAN BANANA OAT MUFFINS

I have to admit that I’m VERY particular about the baked goods that I eat. All too often, gluten free baked goods tend to be dry and chalky, and vegan baked goods can be mushy with an unpleasant texture. None of that here. These muffins hit all the points I look for in the perfect baked good:

❤️ moist and delicious with the perfect texture

❤️ just a few simple healthy, real food ingredients

❤️ no fuss + one bowl

❤️ lightly sweetened with banana and maple syrup (no refined sugar)

❤️ non-vegan AND kid-approved

WHAT’S IN GF + VEGAN BANANA OAT MUFFINS

Like I said, just a few simple things you may already have in your kitchen right now.

❤️ flax seeds or flax meal to make “flax eggs”

❤️ a combo of almond flour, GF oat flour, and GF oats (I grind my own oat flour from GF oats)

❤️ ripe bananas

❤️ maple syrup

❤️ vanilla extract

❤️ baking powder, baking soda, salt, and cardamom (or cinnamon)

❤️ optional toppings like chopped nuts and chocolate chips

That’s it. Just throw it all together in one big mixing bowl and bake them up. Fluffy, moist banana oat muffins that taste amazing, are a total crowd-pleaser, and freeze well for later.

HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR

Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a coffee grinder, food processor or high speed blender. Place top on and process until the oats turn into a fine powder. Using the coffee grinder is the fastest and easiest.

To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, you will get a lighter texture in your baked goods. I did NOT sift my flour for this recipe.

Store oat flour in an air-tight container in the fridge for up to a month.

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Gluten free + Vegan Banana Oat Muffins

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Author: Katja Heino
Prep Time: 10 minutes
Cook Time: 29 minutes
Total Time: 39 minutes
Yield: 12 muffins 1x

Print Recipe

Description

Deliciously moist gluten free and vegan banana oat muffins made with simple real food ingredients. No fuss, one bowl, healthy, and lightly sweet with the perfect texture.

Ingredients

Scale

2 tbsp ground flax seeds *** see note
5 tbsp warm water
1 cup mashed ripe banana (2–3 bananas)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 tsp vanilla extract
1 cup almond flour (I use THIS blanched brand)
1 cup gluten free oat flour *** see note
1 cup gluten free oats
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom or cinnamon
1/2 tsp salt
optional toppings: chopped walnuts and chocolate chips

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Instructions

Stir together ground flax seed and warm water in a small bowl to make flax “eggs.” Allow this mixture to sit and thicken for 10 minutes.
Preheat oven to 325’F. Line muffin tin with 12 paper muffin liners.
In a mixing bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup and vanilla until well incorporated.
Add almond flour, oat flour, oats, baking powder, baking soda, cardamom, and salt. Mix well until fully combined.
Divide batter evenly into 12 muffins liners. Top with optional chopped walnuts and chocolate chips.. Bake for 27-29 minutes, until golden and toothpick comes out clean.
Cool on cooling rack. Enjoy!

Notes

I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this.

I grind my own gluten free oats into a fine flour but you can also purchase it like this. If making homemade, you can sift it for a finer texture or leave it coarse for a more hearty muffins.