You have come to the right place if you have been searching for an easy, healthy, egg free, dairy free, gluten free muffin recipe! Today I bring you Mini Oat Muffins. These muffins are sweetened bananas and packed with heart-healthy oats! 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!
These muffins are:
- ready in 20 minutes,
- free of gluten,
- vegan,
- dairy free,
- eggless,
- freezable and pack-able for busy lunches or breakfasts,
- yummy,
- made with oat flour,
- sweetened with bananas,
- healthy,
- perfect for post-workout, pre-workout, diabetics, weight loss, meal prep, kids, or anyone in between
- easy!!
Tara’s Tips for Perfect Mini Oat Muffins
- switch out the brown sugar for applesauce if you don’t use sugar
- 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
- be sure to slowly add the wet ingredients to the dry ingredients and don’t over mix
- don’t open oven or peek in or take muffins out for the first 15 minutes, this causes them to cave in the middle
Do You Love Cooking with Oats?
Me too! Try one of my other favorites:
Mini Oat Muffins
Easy, healthy, vegan, gluten free muffin without butter or eggs and made with oat flour!
Ingredients
- 2 ripe bananas mashed
- 3 tbsp melted vegan butter
- 1 1/2 tsp vanilla extract
- 1/2 cup dark brown sugar (can sub coconut palm sugar) 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup old fashioned rolled oats
- 1 cup oat flour
Directions
- Step 1 Prepare muffin pan with muffin liners.
- Step 2 Preheat oven to 425 degrees.
- Step 3 Mix together mashed bananas, melted butter, vanilla, brown sugar, stir until combined.
- Step 4 In a separate bowl combine the remaining ingredients, stir until well combined.
- Step 5 Add dry ingredients to wet ingredients slowly and continue to stir until fully combined. Can use hand or stand mixer on low.
- Step 6 Evenly distribute batter into muffin cups.
- Step 7 Bake 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.
- Step 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!
❤Did you make these Mini Oat Muffins? Love it? Leave a rating + a comment below!
📸I love to see your creations! Tag @myvegetarianfamily on Instagram and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
