Banana. Chocolate. Oats. Maple. Does it get any better? I don’t think so. And it’s all packed into these Banana Oat Muffins, vegan and gluten-free!
I love muffins. There is something so comforting about putting a batch in the oven. I have made many muffins this past year, but it’s been so long since I have shared a new muffin recipe! So, here you go – muffins!
The first muffin recipe I ever posted on the blog was for some delicious Banana Chocolate Chip Muffins, and while this recipe also has banana and chocolate, it is quite different. This recipe calls for rolled oats, which gives the muffins a hearty texture and makes them slightly chewy. It’s also got aquafaba (an ingredient that still amazes me, even though I have been using it for quite some time now) and maple syrup (yum).
I wish it was fall, but it isn’t. It’s been so unbearably hot here in Winnipeg. Of course, I do not have air conditioning, so that makes it much worse. But, there was one night a couple of weeks ago when the temperature dropped just enough that I could actually justify turning the oven on. And I am so glad I did!
These are great because they taste hearty enough to pass as a breakfast food, but they are still sweet enough to be enjoyed in the afternoon with a cup of tea or even as dessert! I recently purchased some of Wayfare’s Whipped Cinnamon Butter for the first time and I spread some on a warm muffin. Oh. My. Gosh.
Maybe you’re luckier than I am and actually have air conditioning, and if you do, feel free to invite me over. We can make mulled wine and watch one of those fireplace channels on youtube? I will also happily bake a batch of these Banana Oat Muffins! Or, bake them without me–I won’t be offended (unless it’s +35).
Looking for more vegan gluten-free baked good?
These muffins are loaded with flavours: banana, maple, vanilla, and, of course, chocolate! They have a nice, hearty texture thanks to the rolled oats. Perfect for a quick breakfast or to accompany a cup of tea in the afternoon. Enjoy!
- 1/3 cup aquafaba (chickpea liquid)
- 1/3 cup vegetable oil
- 1/3 cup almond milk
- 1/3 cup maple syrup
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup gluten free rolled oats
- 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2/3 cup mashed bananas (about 2 bananas)
- 1/2 cup chocolate chips (or sub walnuts)
- oats and granulated sugar for topping (optional)
In a medium sized bowl, mix together the aquafaba, oil, milk, maple syrup, sugar, and vanilla extract and set aside.
In a large bowl, mix together the oats, flour, baking powder, xanthan gum, and salt.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in mashed bananas and chocolate chips.
Let the batter sit while you preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners - I love the parchment ones, they work great.
When the oven is preheated, divide the batter into the muffin liners. Sprinkle with sugar and oats.
Bake for 27 minutes, or until a toothpick comes out clean.