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Janelle Carss

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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Canadian
Calories: 170
Ingredients Method Video Notes

Ingredients
  

  • 3 cups rolled oats (gluten-free if necessary)
  • ¼ cup ground flaxseed
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 ripe bananas (sub 1½ cups apple sauce)
  • 4 medjool dates
  • ½ to ¾ cup unsweetened plant milk
  • 2 tbsp lemon juice
  • ¾ cup mix-ins of choice (chopped nuts, seeds, dried fruit)
  • 1 to 1½ cups fresh or frozen fruit/berries*

Method
 

  1. Preheat oven to 350°F and line a regular muffin tray with 12 paper liners or lightly oil them.
  2. 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.
  3. Add the remaining dry ingredients into the oat flour (flaxseed, cinnamon, baking soda, baking powder) and stir to combine.
  4. 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.
  5. Fill muffin tray. Bake at 350°F for 25 to 30 minutes. Enjoy!

Video

Notes

Macros per muffin (serves 12):
*These macro calculations reflect the recipe using 1 cup blueberries, ¼ cup walnuts and ½ cup hemp seeds as the mix-ins; macros will vary depending on what you decide to use.
Calories: 170
Protein: 6g 
Carbs: 25g
Fat: 6g