These oat and almond banana muffins have been making a weekly appearance since I found myself in need of a muffin recipe that could be both gluten free and vegan. The banana flavor is quite mild and almonds lend a little richness to each bite. With no refined sugar and wholesome ingredients, these are healthful morsels that you can bake in advance for the week of hurried mornings ahead.
Oat and Almond Banana Muffins
makes 12 muffins
4 1/2 cups rolled oats
2 cups whole unsalted almonds
1/2 cup maple syrup
2 tablespoons ground flaxseed mixed with 1/4 cup water*
2 teaspoons vanilla
1 cup unsweetened almond milk*
2 teaspoons apple cider vinegar*
1 teaspoon baking soda*
Pinch of salt
1/4 cup coconut oil, melted*
Oats and slivered almonds, for topping
*Note: This recipe is vegan as written, but you may replace the flaxseed and water with 2 eggs if you wish - be sure to omit the apple cider vinegar and reduce the baking soda to 1/2 teaspoon if you do. Additionally, the almond milk can be swapped for cow’s milk, and melted butter or olive oil can be used in place of the coconut oil.
Preheat the oven to 350 degrees and line a 12 count muffin pan with parchment muffin liners.
In a food processor or high speed blender, blend the oats and almonds until they reach a fine, flour-like texture. Add the baking soda and salt, pulsing a few times to mix evenly. Pour in the maple syrup, flaxseed and water mixture, vanilla, almond milk, apple cider vinegar, and melted coconut oil and blend until combined. Finally, add two whole bananas and blend until no lumps are left.
Spoon equal amounts of the batter into the muffin pan and sprinkle a handful of oats and sliced almonds on top the batter before placing in the oven. Bake for 30 minutes, then cool the muffins on a wire rack.