Can I make banana bread breakfast muffins [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Why is banana bread breakfast muffins [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does banana bread breakfast muffins [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is banana bread breakfast muffins [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Banana Bread Breakfast Muffins
[Vegan, Gluten-Free]

ME By: Michele Elizabeth

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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Vegan Gluten-Free Banana Bread Breakfast Muffins

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Banana Bread Breakfast Muffins [Vegan, Gluten-Free]

347

Dairy Free

Vegan

These Banana Bread Breakfast Muffins are super healthy! Made with oats and sweetened with maple syrup and chocolate chips. It’s like eating a bowl of healthy fiber filled oatmeal but in an easy on-the-go muffin form.

Ingredients You Need for Banana Bread Breakfast Muffins [Vegan, Gluten-Free]

1/2 cup oats (processed into flour)
1/2 cup plus 2 tablespoons of whole oats
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
2 tablespoon vegan chocolate chips
1/2 cup mashed ripe banana (mash the banana and then measure it)
1/2 teaspoon vanilla extract
2 tablespoons pure maple syrup

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How to Prepare Banana Bread Breakfast Muffins [Vegan, Gluten-Free]

Pre-heat the oven to 360° F and spray a muffins tin (3-4 holes) with non- stick spray.
Add 1/2 cup oats to a food processor and pulse until broken up and forms a chunky flour consistency.
In a large mixing bowl add all the dry ingredients except the chocolate chips and mix it up.
Mash and measure the ripe spotty banana and measure it out, add banana and the rest of the wet ingredients into the bowl with dry ingredients and mix well.
Stir in chocolate chips. Scoop into 3-4 muffins holes and place in the oven to bake for 12 minutes.
Let cool 10 minutes and serve immediately or store in a sealed container for 1-2 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.