Banana Oat Muffins Recipes 

Banana Oat Muffins are wonderful for breakfast or afternoon. Moist, tasty, and easy to make vegan.

–  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

Ingredient

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

Direction

Oats come in steel-cut, old-fashioned, and quick-cooking varieties.  It can be confusing which to use in your recipe.  Sometimes steel-cut oats are used in baking, albeit with some modifications.

1

Make banana oat muffins with old-fashioned or quick-cooking oats.  Works either way.  I tried Mylk Labs muesli cups recently because they use clean ingredients. 

2

I'm always seeking for good ingredients for my kids.  One container of their muesli cups, which come in several flavours, is enough for this dish.

3

Roasted Almond with Himalayan Pink Salt from Mylk Labs is my favourite muffin flavour.  Almonds complement bananas. This recipe works with any of their flavours!

4

Prepare flax.  Mix ground flaxseed and water in a small bowl and let thicken for 15 minutes.

5

Mix dry ingredients.  Mix flour, oats, baking powder, soda, salt, and cinnamon in a large bowl.

6

Mix wet ingredients.  Mix coconut sugar, melted coconut oil, maple syrup, vanilla, mashed bananas, and almond milk in a medium bowl.  Mix in the thickened flaxseed mixture.

7

Also See: 

Banana Oat Muffins Recipes