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Gluten free + Vegan Banana Oat Muffins

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


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.


  • 2 tbsp ground flax seeds  *** see note
  • 5 tbsp warm water
  • 1 cup mashed ripe banana (23 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


  1. 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.
  2. Preheat oven to 325’F. Line muffin tin with 12 paper muffin liners.
  3. In a mixing bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup and vanilla until well incorporated. 
  4. Add almond flour, oat flour, oats, baking powder, baking soda, cardamom, and salt.  Mix well until fully combined.
  5. 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.
  6. Cool on cooling rack.  Enjoy!


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. 

Keywords: gluten free, vegan