Description
These Banana Oatmeal Muffins are a delicious and wholesome vegan treat made with ripe bananas, oats, and flaxseed for a nutrient-packed breakfast or snack. Naturally sweetened with maple syrup and studded with mini vegan chocolate chips, they are easy to make with simple plant-based ingredients and require no refined flour or dairy.
Ingredients
Dry Ingredients
- 2½ cups oats (or 2 cups oat flour)
- 2 tbsp ground flaxseed
- 2½ tsp baking powder
- ½ cup mini chocolate chips (vegan)
Wet Ingredients
- 3 ripe bananas (large, mashed)
- 5 tbsp water (to mix with flaxseed)
- ¾ cup plant-based milk
- 1½ tsp vanilla paste
- ⅓ cup maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Make Flax Egg: Combine the ground flaxseed with 5 tablespoons of water in a small bowl. Stir well and set aside to thicken, creating a flax egg that acts as an egg substitute.
- Mix Wet Ingredients: In a large bowl or casserole dish, mash the ripe bananas thoroughly. Add the plant-based milk, vanilla paste, maple syrup, and the thickened flax egg. Stir everything until well combined.
- Prepare Oat Flour: If using whole oats, place them in a blender and blend until a fine oat flour forms. Skip this step if you’re using pre-made oat flour.
- Combine Dry and Wet: Add the oat flour and baking powder to the bowl with the wet ingredients. Gently stir until a thick batter forms. Then fold in the mini chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Tray & Bake: Transfer the batter into a muffin tray, filling each cup evenly. Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tray for about 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute the mini chocolate chips with chopped nuts or dried fruit if desired.
- Make sure the bananas are ripe for natural sweetness and moist texture.
- For gluten-free option, ensure that the oats are certified gluten-free.
- The flax egg binds the ingredients and helps keep the muffins moist and tender.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
