Mini Oat Muffins

Mini Oatmeal Muffins #myvegetarianfamily

Mini Oat Muffins: Eggless + Gluten Free

Muffins have a terrible reputation.  Muffins at one time were beautiful, healthy replacements for cupcakes with fiber and nuts and even fruit in them.  Now it is hard to tell the difference between the two.  Not any more! You have come to the right place in search of a muffin with a great reputation!! Today I bring you Mini Oat Muffins. These muffins are eggless, gluten free, healthy, sweetened with bananas and packed with heart-healthy oats! You. Are. Welcome. 🙂

 

Banana Oat Mini Muffins Vegan Gluten Free #myvegetarianfamily

The day these muffins were first created, I had just gotten home from running my 17th half marathon.  It was fabulous! I love running! I also love creating recipes!! So, needless to say, it was a great day.  Out of my very happy day I got another medal and we all got vegan, gluten free mini oat muffins!

Half Marathon Mini Muffins #eatbettertorunbetter

These muffins are:

  • ready in 20 minutes,
  • free of gluten,
  • vegan,
  • freezable and pack-able for busy lunches or breakfasts
  • yummy
  • healthy
  • perfect for post-workout, pre-workout, diabetics, weight loss, meal prep, kids, or anyone in between
  • easy!!

Mini Oat Banana Oat Muffins

Change them up!

  • switch out the brown sugar for applesauce
  • add in some walnuts, cranberries, almond slivers, or blueberries
  • don’t need gluten free? use white or wheat flour instead of the oat flour
  • don’t need vegan? use butter instead of vegan buttery spread

I hope you love these mini oat muffins as much as I do! Like muffins? Try this recipe for Pumpkin Banana Muffins!

Print Recipe
Eggless Banana Oat Muffins
Easy, healthy, vegan, gluten free muffin without butter or eggs and made with oat flour!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
  • 2 ripe bananas mashed
  • 3 tbsp vegan buttery spread or butter if not vegan
  • 1 1/2 tsp vanilla extract
  • 1/2 cup dark brown sugar can substitute apple sauce
  • 1/2 tsp Salt
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup oats
  • 1 cup Oat Flour can also use white or whole wheat flour if not gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
  • 2 ripe bananas mashed
  • 3 tbsp vegan buttery spread or butter if not vegan
  • 1 1/2 tsp vanilla extract
  • 1/2 cup dark brown sugar can substitute apple sauce
  • 1/2 tsp Salt
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup oats
  • 1 cup Oat Flour can also use white or whole wheat flour if not gluten free
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Rating: 0
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Instructions
  1. Prepare muffin pan with muffin liners or spray with coconut oil or vegan buttery spread (or butter)
  2. Preheat oven to 425 degrees
  3. Mix together mashed bananas, melted butter, vanilla, brown sugar, stir until combined
  4. In a separate bowl combine the remaining ingredients, stir until well combined
  5. Add dry ingredients to wet ingredients slowly and continue to stir until fully combined. Can use hand or stand mixer on low.
  6. Evenly distribute batter into muffin cups
  7. Place in 425 degree oven for 5 minutes then reduce heat and bake for an additional 10-15 minutes on 350 degrees or until edges are golden brown. Don't open oven or peek in or take muffins out for the first 15 minutes ... this causes them to cave in the middle.
  8. Place on cooling rack prior to eating or serving. Place leftovers in airtight container. Refrigerate for up to one week or place in freezer for busy mornings!
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