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Vegan Gluten-Free Banana Oat Blender Muffins
These vegan gluten-free blender muffins are super easy and so tasty. Made with bananas and oats, they are healthy enough for breakfast!
Course
Breakfast, Dessert, Snack
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
430
kcal
Author
Sophia DeSantis
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:
Coconut sugar
US Customary
-
Metric
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.
Nutrition
Calories:
430
kcal
|
Carbohydrates:
51
g
|
Protein:
11
g
|
Fat:
23
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
147
mg
|
Potassium:
555
mg
|
Fiber:
6
g
|
Sugar:
24
g
|
Vitamin A:
46
IU
|
Vitamin C:
3
mg
|
Calcium:
213
mg
|
Iron:
2
mg