Nut-Free Vegan Banana Oat Muffins
These nut-free vegan banana oat muffins are tender, lightly sweet, and easy to pack for a school snack. They use ripe bananas, applesauce, and pantry staples without added oil.
Servings: 12
muffins
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 37 minutes
Ingredients
Ingredients
- 2 ripe bananas mashed
- 1/3 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats blended into flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/2 cup non-dairy milk plain and unsweetened
- 1/3 cup raisins optional
Instructions
Instructions
- Heat the oven to 350°F and line a 12-cup muffin pan.
- Mash the bananas in a large bowl, then whisk in applesauce, maple syrup, vanilla, and non-dairy milk.
- Whisk the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a second bowl.
- Fold the dry mixture into the wet mixture just until no dry streaks remain; fold in raisins if using.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 22 minutes, until the tops spring back lightly and a tester comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer the muffins to a rack to finish cooling.