Name: Banana Oat Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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

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Banana Oat Muffins are the perfect breakfast or afternoon treat. They’re moist, flavorful, and a vegan recipe that is simple to make.

Muffins are the perfect complement to any breakfast. These banana oat muffins are made without a mixer and the perfect sweet treat that you won’t feel guilty about eating. They are made with unrefined sugar and are vegan, and you wouldn’t even know it.

Why this recipe works

A great use for overripe bananas.
Doesn’t use refined sugar.
Quick and easy to make.
A flavorful vegan recipe.
A moist and delicious recipe for any time of day.

Before you begin

Take out the following baking equipment.

Digital kitchen scale
Standard muffin pan
Cupcake liners
Small bowl
Whisk
Large bowl
Medium bowl
Ice cream or a cookie scooper

Read the recipe through from start to finish.

Understanding Ingredients

The combination of ground flaxseed and water is used as a replacement for egg. It has excellent binding power and also adds moisture. To use this substitution, mix flaxseed and water in a small bowl and allow the mixture to sit for about 15 minutes. Doing this will enable the flaxseed to absorb the water and become gelatinous.

Coconut sugar which is made from coconut palm sap is granulated and brown. It’s subtly sweet with a hint of caramel and adds a lovely flavor that complements the bananas in these muffins.

When bananas are on the counter too long, they become overripe. They might be undesirable for snacking on but are best for baking. Ripe bananas are super soft and add a ton of flavor to quickbreads and muffins. The darker and uglier the bananas, the more flavor they will add to your muffins. You can store over-ripened bananas in the refrigerator until ready to use.

What kind of oats to use

There are a variety of oats available on the market such as steel-cut, old fashioned, and quick-cooking oats. It can leave you wondering which to use for your specific recipe. Typically steel-cut oats are not used in baking, although they can be substituted with a few adaptations.

For these banana oat muffins, you can use old fashioned or quick-cooking oats. Either will work. However, recently I tried Mylk Labs oatmeal cups as their products are made using clean ingredients. I’m always looking for the best ingredients to use, especially for my kids. Their oatmeal cups come in a variety of flavors, and one container is the perfect amount for this recipe (this is not a sponsored post, just a personal preference of mine).

My favorite flavor for these muffins is Mylk Labs’ Roasted Almond and Himalayan Pink Salt. The almonds pair nicely with the bananas. However, any of their flavors will work well in this recipe!

How to make banana oat muffins

Prep flaxseed. In a small bowl, whisk together the ground flaxseed and water and set aside for 15 minutes to allow the mixture to thicken.

Combine dry ingredients. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.

Combine wet ingredients. In a medium bowl, whisk together the coconut sugar, melted coconut oil, maple syrup, vanilla, mashed bananas, and almond milk. Add the thickened flaxseed mixture and mix to combine.

Mix everything. Pour the wet ingredients into the dry ingredients and gently fold just until combined.

Bake. Divide the muffin mixture evenly into the prepared cupcake liners filling 3/4 full. Bake the muffins for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Customize your banana muffins

You can add your favorite mixins into these muffins for added flavor. This recipe acts as the perfect base for creating your custom muffins. Here are some suggestions.

110 g (1/2 cup) chopped almonds
30 g (1/2 cup) shredded coconut
85 g (1/2 cup) chocolate chips
A swirl of almond butter on top of each muffin

How to freeze muffins

Muffins store well in the freezer. It’s the perfect snack to keep on hand for a quick morning breakfast or afternoon pick-me-up. Store your muffins in a freezer-safe bag or container in the freezer for up to 3 months. Allow the muffins to thaw overnight in the refrigerator. For a quick option, you can reheat them in the microwave for 30-45 seconds.

Tips and takeaways

It’s essential not to overmix muffin batter. You only want to mix until the ingredients are just moistened. Resist the urge to stir the mixture until smooth and lump-free. The final batter will be lumpy and thick.
If you don’t want to use cupcake liners for your muffins, then grease the muffin tin (the base and sides of each cup) with a little melted coconut oil. However, note that using muffin liners will keep your muffins fresher longer.

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Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Banana Oat Muffins. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!