October calls for maple banana oat muffins… who’s with me!? This easy banana muffin recipe can be made vegan and nut free with a few simple swaps. Enjoy for breakfast, a snack or dessert!
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How is it already October!? This year has quite literally FLOWN by, and I’m not sure if I’m ok with it.
I always like to set my intentions for the month and I’ve yet to do that this time around. Things have been incredibly busy with traveling to Palm Springs, taking on a lot of new partnerships, taking on some more side projects, and… GETTING A PUPPY!
More on that to come 🙂
Today is all about these maple banana oat muffins I promised y’all about a month ago (SRY). Should I start adding the recipes to my Instagram before posting them on the blog? I feel like that miiiiight be a bit more efficient!
It’s no secret that banana, oats + coffee is one of my favorite combos (cue this smoothie recipe) but add in a little maple flavor and I’m straight DROOLING.
There’s also nothing like a warm muffin straight out of the oven slathered in ALL the peanut butter (or Nutella hehe I’m not here to judge ;)). My dream morning would include getting cozied up in a blanket with one of these banana oat muffins, my morning devotional, coffee, and my prayer journal.
The beauty of this particular recipe is that it can easily be made vegan and nut-free. I used eggs, but flax eggs can be used as a replacement. Use a nut-milk for the liquid and there you have it! Vegan banana oat muffins!
I used unsweetened vanilla almond milk, but you can turn this recipe nut-free by using oat milk or any traditional, nut-free milk.
Don’t forget to tag me on Instagram when you make them! I love to see y’alls creations!
Looking for more breakfast bread or muffins to make this fall? Here are some more ideas for you:
- Sweet Potato Banana Bread
- Vegan Banana Bread 7 Ways
- Double Chocolate Banana Muffins
- Pumpkin Banana Oat Muffins
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Maple Banana Oat Muffins (Vegan + Nut-Free Options)
- 1/3 Cup Extra Virgin Olive Oil *Coconut Oil can be used
- 1/2 Cup pure maple syrup
- 2 eggs Sub Flax Eggs for Vegan
- 1 Cup mashed ripe bananas About three bananas
- 1/4 Cup Unsweetened Vanilla Almond Milk *Use milk of choice
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1 3/4 Cup White Whole Wheat Flour *Or all-purpose flour
- 1/3 Cup Old-fashioned Oats *Plus more to sprinkle on top
- 1 Tsp Cinnamon *I used closer to 1 Tbsp because I love cinnamon!
- Preheat the oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar *optional (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).