Banana Oat Muffins (Vegan)
Ingredients:
- 340 g (3 ripe bananas)
- 135 g (1 1/2 cups) rolled oats
- 120 g (1 cup) whole wheat flour
- 4 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 80 ml (1/3 cup) avocado oil
- 80 ml (1/3 cup) maple syrup
- 60 ml (1/4 cup) non-dairy milk
- 4 ml (1 tsp) vanilla extract
- 60 g (1/2 cup) walnuts or vegan chocolate chips
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Make sure your bananas are very ripe (heavily speckled with brown spots) — they mash easily and give the muffins the best flavor and sweetness.
Instructions:
- Preheat & prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Mash the bananas: In a large bowl, mash the 340 g (3 ripe bananas) until mostly smooth with just a few small lumps.
- Mix wet ingredients: Whisk in the 80 ml (1/3 cup) coconut oil, melted, 80 ml (1/3 cup) maple syrup, 60 ml (1/4 cup) non-dairy milk, and 4 ml (1 tsp) vanilla extract until combined.
- Mix dry ingredients: In a separate bowl, whisk together the 135 g (1 1/2 cups) rolled oats, 120 g (1 cup) whole wheat flour, 4 g (1 tsp) baking powder, 6 g (1 tsp) baking soda, 1.3 g (1/2 tsp) ground cinnamon, and 1.5 g (1/4 tsp) salt.
- Combine: Fold the dry ingredients into the wet ingredients just until combined — do not overmix. Fold in the 60 g (1/2 cup) walnuts or vegan chocolate chips, if using.
- Fill the tin: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Common Mistakes: Overmixing the batter — leads to dense, tough muffins; fold just until the flour disappears. Using underripe bananas — the riper and spottier the bananas, the sweeter and more flavorful the muffins.
Prep in Advance: The dry ingredients can be whisked together and stored in an airtight container up to 3 days ahead.
Notes: For extra-moist muffins, use very ripe, heavily spotted bananas.
Tips: Let the muffins cool for a few minutes in the tin before removing — they firm up as they cool and are less likely to fall apart.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.
Swaps: All-purpose flour can replace whole wheat flour for a lighter texture. Any neutral oil (avocado, canola) can replace coconut oil. Quick oats can be used in place of rolled oats.
Ripe bananas — provide natural sweetness and moisture, and act as an egg replacer to help bind the batter.
Rolled oats — add heartiness, fiber, and a slightly chewy texture.
Maple syrup — a natural liquid sweetener that keeps the muffins moist.
Baking powder and baking soda — work together for a good rise without eggs.
Banana Oat Muffins (Vegan)
Ingredients:
- 340 g (3 ripe bananas)
- 135 g (1 1/2 cups) rolled oats
- 120 g (1 cup) whole wheat flour
- 4 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 80 ml (1/3 cup) avocado oil
- 80 ml (1/3 cup) maple syrup
- 60 ml (1/4 cup) non-dairy milk
- 4 ml (1 tsp) vanilla extract
- 60 g (1/2 cup) walnuts or vegan chocolate chips
Equipments:
Features:
Why These Ingredients:
Ripe bananas — provide natural sweetness and moisture, and act as an egg replacer to help bind the batter.
Rolled oats — add heartiness, fiber, and a slightly chewy texture.
Maple syrup — a natural liquid sweetener that keeps the muffins moist.
Baking powder and baking soda — work together for a good rise without eggs.
Prep:
Make sure your bananas are very ripe (heavily speckled with brown spots) — they mash easily and give the muffins the best flavor and sweetness.
Instructions:
- Preheat & prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Mash the bananas: In a large bowl, mash the 340 g (3 ripe bananas) until mostly smooth with just a few small lumps.
- Mix wet ingredients: Whisk in the 80 ml (1/3 cup) coconut oil, melted, 80 ml (1/3 cup) maple syrup, 60 ml (1/4 cup) non-dairy milk, and 4 ml (1 tsp) vanilla extract until combined.
- Mix dry ingredients: In a separate bowl, whisk together the 135 g (1 1/2 cups) rolled oats, 120 g (1 cup) whole wheat flour, 4 g (1 tsp) baking powder, 6 g (1 tsp) baking soda, 1.3 g (1/2 tsp) ground cinnamon, and 1.5 g (1/4 tsp) salt.
- Combine: Fold the dry ingredients into the wet ingredients just until combined — do not overmix. Fold in the 60 g (1/2 cup) walnuts or vegan chocolate chips, if using.
- Fill the tin: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
