Banana Oat Muffins Recipes 

Banana Oat Muffins are wonderful for breakfast or afternoon. Moist, tasty, and easy to make vegan.

–  8 g (2 tablespoons) ground flaxseed + 85 g (6 tablespoons) water – 230 g (1 2/3 cups) all-purpose flour – 55 g (1 container) Mylk Lab's oats, your favorite flavor – 5.2 g (1 1/2 teaspoons) baking powder – 5.2 g (1 teaspoon) baking soda


2.8 (1/2 teaspoon) salt – 2.2 g (3/4 teaspoon) ground cinnamon – 75 g (1/2 cup) coconut sugar – 50 g (1/4 cup) melted coconut oil – 30 g (2 tablespoons) maple syrup – 4 g (1 teaspoon) pure vanilla extract – 270 g (1 cup) mashed ripe bananas (about 3 bananas) – 60 g (1/4 cup) almond milk


Oats come in steel-cut, old-fashioned, and quick-cooking varieties.  It can be confusing which to use in your recipe.  Sometimes steel-cut oats are used in baking, albeit with some modifications.


Make banana oat muffins with old-fashioned or quick-cooking oats.  Works either way.  I tried Mylk Labs muesli cups recently because they use clean ingredients. 


I'm always seeking for good ingredients for my kids.  One container of their muesli cups, which come in several flavours, is enough for this dish.


Roasted Almond with Himalayan Pink Salt from Mylk Labs is my favourite muffin flavour.  Almonds complement bananas. This recipe works with any of their flavours!


Prepare flax.  Mix ground flaxseed and water in a small bowl and let thicken for 15 minutes.


Mix dry ingredients.  Mix flour, oats, baking powder, soda, salt, and cinnamon in a large bowl.


Mix wet ingredients.  Mix coconut sugar, melted coconut oil, maple syrup, vanilla, mashed bananas, and almond milk in a medium bowl.  Mix in the thickened flaxseed mixture.


Also See: 

Banana Oat Muffins Recipes