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The Sweet Occasion » Recipes » Breakfast

Banana Oat Muffins

Published: Aug 14, 2020 · Modified: Aug 14, 2020 by Maria Pagiotas · 2 Comments

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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.

Stack of two banana muffins in a small plate.

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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.

Baked banana muffins on a round french iron cooling rack with stack of mylk labs oatmeal cups in the background.

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.

Dry ingredients in a bowl for banana oat muffins.

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.

Wet ingredients in bowls for banana muffins.

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

Bowl of homemade batter for banana muffins.

Bake.  Divide the muffin mixture evenly into the prepared cupcake liners filling ¾ full.  Bake the muffins for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Batter portioned into muffins tins for banana muffins topped with raw oats.

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 (½ cup) chopped almonds
  • 30 g (½ cup) shredded coconut
  • 85 g (½ cup) chocolate chips
  • A swirl of almond butter on top of each muffin

Stack of three banana muffins in a small plate.

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.

Baked banana muffins on a round french iron cooling rack.

For more breakfast recipes, check out these...

  • Whole Wheat Blueberry Muffins
  • Cinnamon Roll Coffee Cake
  • Banana Nutella Bread

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!

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Stack of two banana muffins in a small plate.

Banana Oat Muffins


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5 from 1 review

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
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Description

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


Ingredients

Scale
  • 8 g (2 tablespoons) ground flaxseed + 85 g (6 tablespoons) water
  • 230 g (1 ⅔ cups) all-purpose flour
  • 55 g (1 container) Mylk Lab's oats, your favorite flavor
  • 5.2 g (1 ½ teaspoons) baking powder
  • 5.2 g (1 teaspoon) baking soda
  • 2.8 (½ teaspoon) salt
  • 2.2 g (¾ teaspoon) ground cinnamon
  • 75 g (½ cup) coconut sugar
  • 50 g (¼ 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 (¼ cup) almond milk

Instructions

  1. Preheat oven to 325°F/163°C. Line a standard muffin pan with cupcakes liners and set aside.
  2. In a small bowl, whisk together the ground flaxseed and water.  Allow the mixture to sit for 15 minutes.
  3. Meanwhile, in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.  Set aside.
  4. In a medium bowl, whisk together the coconut sugar, melted coconut oil, maple syrup, vanilla, mashed bananas, and almond milk.  Whisk in the flaxseed mixture.  Pour the wet ingredients into the dry ingredients and gently fold in just until combined.
  5. Scoop the muffin mixture into the prepared cupcake liners filling ¾ full.
  6. Bake the muffins for 22-25 minutes or until a toothpick inserted in the center comes out clean.  Enjoy!

Notes

Storage:  Store muffins at room temperature in an airtight container for up to 3 days.  Alternatively, you can freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast

Did you make this recipe?

Tag @thesweetoccasion on Instagram so we can see your creation!

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22 shares

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  1. Alexandra says

    August 16, 2020 at 10:26 am

    Banana muffins are a family favourite here, and this recipe does not disappoint - we love that these are vegan!

    Reply
    • Maria says

      August 16, 2020 at 1:53 pm

      Banana muffins are a great way to start the day! So happy you love this recipe!

      Reply

Hello! I'm Maria, a professionally trained pastry chef, blogger, and photographer. Here at The Sweet Occasion, you'll find easy and impressive baking recipes for everyday occasions that save you time. My goal is to inspire home bakers to bake from scratch.

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