Banana Oatmeal Breakfast Muffins
These Banana Oatmeal Breakfast Muffins are hearty and packed with nutrition! Vegan, gluten-free and 100% customizable to suit your mood.
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Watch how to make these Banana Oatmeal Breakfast Muffins on my YouTube channel, plus a delicious Lemon Poppyseed Protein muffin!
Ingredients & Inspiration
Breakfast muffins are, in my unsolicited opinion, very underrated! There’s something so convenient about grabbing a muffin (or two) in the morning, and having a quick, fuss-free breakfast that you know is packed with energy and good stuff! And for all those reasons, I came up with these Banana Oatmeal Breakfast Muffins!
The best part about these muffins is that you can change them up every time you make them! The mix-ins are always the star of a breakfast muffin, so you can get really creative with them! From nuts, seeds to dried or fresh fruit, or even chocolate chips, there’s no way you can go wrong.
The pictured muffins in this blog post have blueberries, hemp seeds and walnuts, but feel free to use whatever you want:
Wet Ingredients
- banana (or apple sauce)
- lemon juice
- plant milk
dry ingredients
- rolled oats (gluten-free if necessary)
- ground flaxseed
- cinnamon
- baking powder & soda
- medjool dates
Mix-Ins (~2 cups)
- hemp seeds
- chopped nuts
- pumpkin seeds
- sunflower seeds
- dried fruit
- raisins
- fresh or frozen berries
- chopped apple
- chocolate chips
How to Make Banana Oatmeal Breakfast Muffins
I love these Banana Oatmeal Breakfast Muffins because they’re the easiest to make EVER! The pretty much come together in just one bowl.
- Preheat oven to 350°F. Make the oat flour by blending the rolled oats in a high-speed blender on high speed until a fine powder forms, about 30 second. Transfer flour to a large mixing bowl.
- Add the remaining dry ingredients into the oat flour (flaxseed, cinnamon, baking soda, baking powder) and stir to combine.
- In the same high speed blender, blend together bananas, soy milk & dates. Add the wet ingredients into the dry and stir together well.
- Toss the blueberries in a small bowl with 1 tbsp gluten-free flour (this helps prevent them from sinking to bottom of muffin). Fold in the blueberries and walnuts into the batter.
- Fill muffin tray (should make 11 to 12 muffins). Bake at 350°F for 25 to 30 minutes. Enjoy!
The Best Part of Waking Up…
… Is knowing that breakfast is already made for you! I hope you give these Banana Oatmeal Breakfast Muffins a go and enjoy them as much as I do. They’re perfect for kids lunch boxes, too!
If you enjoyed this recipe you might also like my Cardamom Blueberry Muffins, Lemon Poppyseed Protein Muffins or Apple Matcha Zucchini Muffins!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Banana Oatmeal Breakfast Muffins
Ingredients
Method
- Preheat oven to 350°F and line a regular muffin tray with 12 paper liners or lightly oil them.
- Make the oat flour by blending the rolled oats in a high-speed blender on high speed until a fine powder forms, about 30 second. Transfer flour to a large mixing bowl.
- Add the remaining dry ingredients into the oat flour (flaxseed, cinnamon, baking soda, baking powder) and stir to combine.
- In the same high speed blender, blend together bananas, soy milk & dates. Add the wet ingredients into the dry and stir together well. Toss the fruit/berries in a small bowl with 1 tbsp gluten-free flour (this helps prevent them from sinking to bottom of muffin). Fold in the berries and mix-ins into the batter.
- Fill muffin tray. Bake at 350°F for 25 to 30 minutes. Enjoy!
