Let’s start with a confession. Sometimes I eat junk food and I’m usually sorry. However, I have a few guilt-free recipes on hand for times when I want to eat something delicious without feeling bad about it. As fall approaches, I keep thinking about warm muffins and a nice piping hot cup of coffee. Sounds like the perfect breakfast to me! This recipe brings all the feel-good comfort without all the added things we don’t need. Not only are these yummy treats gluten free and vegan, you probably have all the ingredients on hand, and they are so easy to make, there’s really nothing stopping you.
Banana Oat Muffins (Gluten Free & Vegan)
1/2 cup rolled oats
1 1/2 cups oat flour*
1 tsp baking soda
1 1/2 tsp baking powder
1/4 cup brown sugar
1/4 tsp salt
2 tsp cinnamon
2 large bananas, mashed
3/4 cup canned coconut milk (or any non dairy milk)
1 TBS molasses
1/2 tsp vanilla extract
2 TBS honey
2 TBS melted coconut oil
1/2 cup chopped walnuts (optional)
In a medium bowl mix together the rolled oats, oat flour, baking soda, baking powder, brown sugar, salt & cinnamon. Make sure not to pack the oat flour into the cup. It will make the batter thick and heavy. Instead, use a spoon and scoop the flour into your measuring cups.
*If you don’t have oat flour on hand, you can put the 1 1/2 cups of rolled oats called for in the recipe into the blender and blend until it’s a fine coarse texture.
In a large bowl, mash the bananas and then add the coconut milk, molasses, vanilla, honey & coconut oil.
Add the dry ingredients to the wet & mix in gently until combined. Fold in walnuts, if desired. Scoop into a greased muffin tin (makes 9 standard size muffins) and bake at 365 for 12-15 minutes. Muffins should be firm in the center when pushed down with finger. If they seem wet, bake for a couple more minutes. Let sit in muffin pan for a couple of minutes & then remove and place directly on cooling rack.
This recipe was adapted from Daphne Oz’s recipe on the CHEW.