Mini Vegan Banana Oat Muffins
I have tried variations of this recipe half a dozen times and FAILED. All I want(ed) was an easy-to-make vegan muffin recipe using ripe bananas and oats that I could use as part of a breakfast or for simple snacks. For the longest time I wanted to avoid using wheat flour and tried variations with spelt and coconut flour, but the texture was dry and gritty. I reverted back to white flour for this recipe and I’m happy with it.
Sometimes I try too hard to avoid anything overly processed, like flour, but I have come to realize that I have so little of it in my diet and it’s OK to have some here and there. Until I can figure out how to successfully bake with alternative flours, these tasty muffins will have to do.
The nutrition isn’t bad on these cute little things at 73 calories a muffin, about 14g carbohydrates, and over a gram of protein and fiber each. These make for the perfect snack or as part of a breakfast when you want something that’s been baked sweet. Man, I am such a sucker for baked goods!
This base of this recipe was inspired my Minimalist Baker’s vegan banana banana muffins, with substitutions, adds and omits.
2 fax eggs (2 tbsp ground flaxseed + 5 tbsp warm water)
5 medium very ripe bananas
1/2 heaping cup coconut brown sugar (or sub for standard brown sugar)
1/4 cup melted vegan butter (I used Mykonos brand butter)
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 and 1/2 cups unbleached all-purpose flour
1/2 cup rolled oats
Preheat oven to 375 degrees F and grease mini-muffin tin with coconut oil. I use my hands to warm the oil enough to grease the muffin tin.
Ina large mixing bowl, make your flax eggs and let sit for about 5 minutes. Then add the bananas and mash, leaving some clumps. Add the brown coconut sugar, baking soda, salt, and cinnamon. Whisk for 30 seconds-1 minute to combine. Stir in the vanilla and melted butter and mix for an additional minute.
Add the oats and stir 1/2 cup of flour at a time until just combined.
Divide the batter evenly into the mini-muffin tin. It should take about a tablespoon to fill each cup about 3/4 full.
Bake for 10-12 minutes or until tops are golden brown and a knife comes out clean. Let them cool in the tin for 5 minutes. Remove from the muffin tin and enjoy. Once completely cooled, store leftovers in a covered container for 5-7 days. Freeze them if you’d like to preserve for longer amounts of time.
Makes about 30 mini-muffins | Nutrition per 1 muffin (estimated):
73 kcal | 1.7g fat | 13.8g carb | 1.3g protein | 1g fiber