Gluten Free Banana Oat Muffins with Flax Eggs
Wholesome vegan muffins combining sweet mashed banana with hearty oat flour and rolled oats. Naturally sweetened with maple syrup and coconut sugar, these tender treats feature flax eggs for binding and warming cinnamon spice. Perfect for breakfast, snacks, or lunchboxes when you need gluten-free and plant-based options. The combination of oat flour and whole oats creates satisfying texture while banana keeps them incredibly moist without any dairy or eggs.
Ingredients
- 1 cup + 2 tablespoons mashed banana, approx. 2-3 bananasapplesauce3/4 ratiovegangluten-free
reduces banana flavor
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 2 flax eggs ground flax + water, 2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins
- ½ cup unsweetened non-dairy milk, room temperatureregular milk1:1vegetariangluten-free
not vegan
- 1 teaspoon pure vanilla extract
- 1 ¾ cups gluten free oat flour, very finely ground
- 1 ¼ cups gluten free rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 tablespoons gluten free rolled oats(optional)
- 1 teaspoons coconut sugar(optional)
Instructions
- 1
Preheat oven to 325°F and line 12-muffin pan with liners
- 2
Mash bananas in large bowl until smooth, measure exactly 1 cup plus 2 tablespoons
- 3
Add coconut oil, maple syrup, coconut sugar, flax eggs, milk and vanilla, whisk until incorporated
- 4
Add oat flour, oats, baking powder, baking soda and cinnamon, whisk until just combined with no flour patches
- 5
Scoop batter into muffin cups, filling 3/4 full for smaller muffins or to top for larger ones
- 6
Optionally sprinkle tops with rolled oats and coconut sugar
- 7
Bake 22-30 minutes depending on size until done
- 8
Cool on rack for 1 hour before serving
Tips
Make sure flax eggs are properly set for 15 minutes before using to ensure proper binding in the muffins.
Use very finely ground oat flour for best texture - coarse flour will make muffins gritty and dense.
Fill cups 3/4 full for standard muffins or to the top for bakery-style domed tops.
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for 1 week.
Can be made 1 day ahead and stored covered. Freeze baked muffins up to 3 months.
Best served at room temperature or slightly warmed.
Common Mistakes
Don't overmix batter to avoid tough muffins.
Measure mashed banana precisely to avoid too wet or dry batter.
Don't overbake or muffins will be dry.
Substitutions
Vegan Options
similar binding
Gluten-Free Swaps
not vegan
FAQ
Can I use regular oats instead of oat flour?
You can grind rolled oats in a food processor to make oat flour, but make sure it's very finely ground or the texture will be gritty.
What if I don't have flax eggs?
You can substitute with commercial egg replacer or chia eggs made the same way as flax eggs with chia seeds instead.
How long do these muffins keep?
Store covered at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months wrapped individually.