Vegan Breakfast Banana Nut Muffins

Vegan Breakfast Banana Nut Muffins

Naturally sweetened and one bowl easy, Breakfast Banana Nut Muffins are a delicious grab n' go breakfast or afternoon snack. They feature almond and oat flour to an earthy flavor and tender crumb. *For more tips see blog post above!

Please read the recipe notes before starting this recipe.

Course Breakfast, Snack

Cuisine American

Diet Vegan, Vegetarian

Keyword Gluten Free Banana Nut Muffins, Naturally Sweetened Banana Muffins, Vegan Banana Nut Muffins

Prep Time 15

Cook Time 28

Total Time 40

Servings Muffins

Calories 231kcal

Author Traci York

Ingredients

3/4 cup (75 grams) Walnuts
1 1/4 cups (360 grams) Mashed Bananas about three medium very brown bananas
1/4 cup (50 grams) Coconut Oil melted, warm to the touch
2/3 cup (185 grams) Maple Syrup
1/3 cup (65 grams) Nut Milk I use 1/2 diluted homemade cashew milk
2 teaspoons Apple Cider Vinegar
2 teaspoons Vanilla Extract
1 1/2 cups (165 grams) Oat Flour I use homemade, gluten free if needed
1/4 cup (30 grams) Super Fine Almond Flour I use Bob's Red Mill
1/4 cup (30 grams) Tapioca Flour
2 tablespoons Flax Seed Meal
1 1/2 teaspoons Baking Powder
3/4 teaspoon Baking Soda
3/4 teaspoon Fine Sea Salt

Instructions

Preheat the Oven / Toast the Walnuts: Preheat the oven to 375F (190C). Toast the walnuts on a small sheet pan while the oven is preheating, about 15-17 minutes. Keep an eye on them starting at 14 minutes as they go from not toasty to over toasty fast!
Mix the Wet Ingredients: While the oven is preheating and walnuts are toasting, in a large mixing bowl, mash the bananas, pour in the coconut oil, syrup, nut milk, apple cider vinegar and vanilla extract. Whisk until smooth.
Add the Dry Ingredients: To the wet ingredients add the oat flour, almond flour, tapioca flour, flax meal, baking powder, baking soda and salt. Whisk all the ingredients until there are no flour bits left and the mixture is smooth. Set aside and rest the batter while the walnuts cool.
Remove the walnuts from the oven. Transfer the walnuts out of the pan and onto a cutting board. Spread the walnuts out to cool slightly. Rough chop. Set about 2 Tbs aside to be sprinkled on top of the muffins prior to baking. Then, fold the walnuts into the batter just before scooping.
Scoop / Pan the Muffin Batter: Line a standard muffin pan with 12 tulip style muffin cups*. Scoop about 1/3 cup (85 grams) of batter into each cup. An overfilled large cookie scoop works well too! Sprinkle a bit of chopped walnuts and a few grains of whole rolled oats on the top of each muffin if desired.
Bake the Muffins: On the center rack in the oven, bake for about 25-30 minutes OR until the muffins are golden, a toothpick inserted in the center of a muffin comes out clean and the muffins spring back under gentle pressure. Remove from the oven, and pan, transferring the muffins to a cooling rack. Allow to cool completely before unwrapping and enjoying.
Store the Muffins: After completely cooled, store muffins covered at room temperature for up to three days, or freeze in a freezer container for up to two weeks. Thaw at room temperature. To rewarm the muffins, warm in a 350F oven for about 10 minutes.

Notes

This recipe calls for gluten free oat flour (regular may be used). I DIY my own using Bob's Red Mill Oats. See my How to Make Oat Flour post to learn how.

*I recommend tulip style muffin cups for this recipe. Taller cups provide structure and enable the muffins to rise higher and produce more evenly baked muffins. I purchase (affiliate link) or use this DIY tulip cup tutorial to make muffin cups.

In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. I recommend investing in a good digital kitchen scale (affiliate link).

I enthusiastically recommend an oven thermometer (affiliate link). I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods.

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