These vegan gluten-free blender muffins are super easy and so tasty. Made with bananas and oat flour, they are healthy enough for breakfast!
I love having options for a make ahead grab and go breakfast. These muffins fit the bill perfectly, they are so good and filled with wholesome ingredients!
You know you have a winning recipe when your kids eat it without complaining, or even ask for more! These muffins are a family pleaser, and are so versatile.
They're healthy enough for breakfast or a snack, but delicious enough for dessert! Best part? They are quickly and easily made in a blender, because who has time to spend all day baking?!
Ingredients
Just a handful of wholesome ingredients is all you need for these healthy muffins!
- oat & almond flour
- banana
- maple syrup
- dairy free milk
- chopped walnuts
- seasonings
How To Make Blender Muffins
These vegan and gluten-free blender muffins don't take much time or effort to make:
- Blend.
- Pour into muffin tins.
- Sprinkle with coconut sugar (optional).
- Bake.
- Enjoy!
Flavor suggestions
Try these ideas for mix ins or toppings!
- Coconut sugar
- Banana slices
- Cinnamon
- Streusel
- Pecans
- Cacao nibs
Serving Suggestions
These muffins make greats snacks or even dessert! I love having them on hand for an easy breakfast, pair them with any of these other vegan breakfast recipes for a complete meal:
- Healthy Protein Coffee Smoothie
- Fruit Salad
- Vegan Hash Browns
- Thick Smoothie Bowl
- Vegan Yogurt
- Almond Banana Milk
- Strawberry Banana Spinach Smoothie
- Spinach Banana Smoothie
Tips and tricks
The following tips should help you achieve blender muffin perfection:
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Make sure to prepare your muffin tin, I use a little coconut oil spray and rub it around.
- If you want a more tender muffin, then use ¾ cup banana. If you want it chewier then add 1 cup.
- Make sure your banana is nice and ripe, the more ripe the sweeter it will be.
- You can make your own oat flour by adding oats to a blender or food processor and blend them on high speed until they turn into powder.
- Store the muffins in an airtight container for up to 3-4 days.
Common Questions
Muffins can be deceiving. Some are essentially cupcakes minus the frosting! Healthy muffins like these are made with wholesome food ingredients and limit sugars and oil.
Store the muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 3 months.
It is! You can use this gluten free flour in pretty much any recipe! It's a great healthier alternative to other flours without sacrificing texture.
Oat flour is a gluten free alternative to other types of flour. It adds more flavor to baked goods and can make them chewier with the perfect crumb!
More Vegan Breakfast Recipes
If you enjoy this recipe, check out these other deliciously satisfying vegan breakfast recipes!
- Gluten Free Cinnamon Apple Scones
- Healthy Apple Muffins
- Vegan French Toast
- Healthy Breakfast Cookies
- Blueberry Pancakes
- Fluffy Vegan Chocolate Pancakes
- Zucchini Bread
Vegan Gluten-Free Banana Oat Blender Muffins
Ingredients
- 1 ½ cups oat flour
- 1 ½ cups fine ground almond flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon sea salt
- ¾ - 1 cup mashed ripe banana , see note
- ¾ cup maple syrup
- ½ cup milk , I used cashew milk
- 8 teaspoons apple cider vinegar
- 1 cup chopped walnuts
Optional topping:
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, baking powder, cinnamon, cloves and salt in a bowl. Whisk well to remove clumps and combine.
- Add banana, maple syrup, milk, and apple cider vinegar into a blender and blend until smooth.
- Add in dry ingredients and pulse until well mixed.
- Add walnuts and pulse to chop in.
- Pour into a prepared muffin tin (I use a little coconut oil spray and rub it around).
- Bake for 24-25 minutes. Until a toothpick comes out dry with crumbs on it.
Notes
- Make sure your banana is nice and ripe, the more ripe the sweeter it will be.
- If you want a more tender muffin, then use ¾ cup banana. If you want it chewier then add 1 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Emma
These are great muffins! So easy to make! I actually got 17 muffins instead of the 8 indicated in the recipe. 🤷🏻♀️
veggiesdontbite
Hi Emma! So happy you liked them! I am guessing you used a mini muffin tin instead of a regular sized one. The regular sized one will give you less larger ones. But either works!
Alex
These muffins have become a staple in my household! So easy to make and delicious. I have recommended them to all my friends and they are hooked too. I make them pretty much every week.
veggiesdontbite
Thank you so much Alex! I am so happy to hear you liked them!!
Lue
I had several nearly-black bananas to use up or put in the freezer for later. I made this recipe tonight. I tasted the batter in the blender and it was so good, I got excited and started pouring the batter into muffin cups, forgetting to add in nuts. Didn't matter. Still fantastic. I made another batch since I had several bananas to use. Seriously good.
veggiesdontbite
I'm so happy you liked it Lue! Thank you so much for the great review!
Carol Kuhnke
Is each muffin 430 calories?
veggiesdontbite
Hi Carol! The nutrition info is for each serving, which is 1 muffin. The entire recipe makes 8. Please be advised, as I say in my disclaimer, that my recipe card application automatically calculates the numbers for me. In order to get the best accuracy you'd need to calculate the info yourself using the exact brands of ingredients you use.
Chelsee Lee
These are amazing! The kids loved them