These easy banana muffins are vegan and refined sugar free, making them the perfect quick breakfast option! They’re also super moist thanks to the oil and oat milk.
About a month ago, I was perusing the Food52 website (which is something I love to do) when I saw that they were accepting submissions to their latest contest. The parameters seemed simple enough: they were looking for plant-based recipes that incorporated oat milk. Suddenly, my creative juices started flowing.
Usually, when I am developing a recipe for this blog, I either brainstorm around the desserts we like, or Matt mentions to me how much he misses having ___ (fill in the blank) since he developed his egg and wheat allergies, and I become determined to figure it out. Developing a recipe around a specific theme or prompt was new to me. And I found it to be such a fun challenge!
I’ve really been loving oat milk lately and add it to everything from tea to overnight oats (which might seem redundant, but don’t knock it til you try it). I just love how creamy and delicious it is. So, it helps that I happened to have oat milk on hand when I read about the contest.
The next thing I did was scour my kitchen to see what other potential ingredients I had. And then the recipe just kind of wrote itself from there! You all know how much I love muffins and quick breads… it was kind of a no-brainer. Plus, bananas are always a great addition in my book (see: my banana cake and banana breakfast cookies).
In the end, my easy banana muffins didn’t actually win the contest — there were some seriously impressive entries alongside mine. But I’m super excited to share these vegan banana muffins with you nonetheless!
Why You’ll Love These Easy Banana Muffins…
- This is a refined sugar free recipe! The maple syrup works great here to sweeten these gluten free banana muffins right up.
- These banana muffins are so moist and soft, thanks to the banana, oil, and the oat milk.
- They make for a great quick breakfast… super handy to have on hand for busy mornings. It also doesn’t hurt that they are extra easy to whip up!
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- For moisture: canola oil + oat milk.
- For flavor: maple syrup + mashed up banana.
How To Make Easy Banana Muffins From Scratch…
I promise these vegan banana muffins couldn’t be any easier. You’ll start by whisking together your dry ingredients in a large bowl. In a separate, slightly smaller bowl, combine the oil, oat milk, and maple syrup. Add the mashed banana and give it a good mix.
Now you’ll just fold the wet ingredients into the dry ingredients. Fill your cupcake liners 2/3 of the way full, and pop them right into the oven! Bake on 375ºF first for 5 minutes, then lower the oven temp down to 350ºF and continue to bake for another 15 minutes.
And that’s really all there is to it! Told you they were easy. I recommend enjoying these warm, but they will keep in an airtight container at room temperature for a few days.
How To Store Banana Muffins?
If you want to keep these banana muffins moist, the best way to store them would be in an airtight container and keep them at room temperature for a few days. If you have leftovers after the first four days, it would be best to freeze the muffins.
Easy Banana Muffins – Gluten Free, Eggless
- 2 cups (296g) gluten-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) oat milk
- 2/3 cup (200g) pure maple syrup
- 1/3 cup (80ml) vegetable or canola oil
- 1 large banana mashed
- Preheat oven to 425ºF. Line a standard muffin tin with cupcake liners.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a separate bowl, mix the oat milk, maple syrup, and vegetable oil together. Stir in the mashed banana. Using a rubber spatula, fold the wet ingredients into the dry ingredients until combined. Fill the liners 2/3 of the way up with batter.
- Bake for 5 minutes, then lower the oven to 375ºF and continue baking for another 14-15 minutes. Allow muffins to cool in pan for 5 minutes before transferring to a wire cooling rack.
- If you can’t find oat milk, or can’t have oats, feel free to use your favorite plant-based milk.
- Make sure the oat milk you are using is made with gluten-free oats.
Did you make my easy banana muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!