Am I too late to hop on the banana bread train? I know with all the quarantine business going down there has been a huge interest in all things banana bread. I say better late than never, right? Baking, in general, has been at an all-time high, and I love it. These Gluten Free Banana Muffins are fluffy, vegan and have the perfect little muffin top. If you have three brown spotted bananas on your counter, you are already halfway there to creating these yummy vegan muffins.
how to make oats into flour
In a ton of my baking recipes, I use oat flour. You can buy oat flour from the grocery store but you can also make your own. I’ve just always made my own oat flour because it’s so simple. If you need 1 1/2 cups of oat flour (like in this recipe) I suggest measuring out 1 1/2 of oats plus a little more. 1 1/2 cups of oats don’t completely equal 1 1/2 cups of oat flour, it’s actually always just a little under. So that’s why I toss in a little extra handful of oats and then measure again at the end (once completely blended) to make sure I have the right amount. If you end up with extra, that’s fine, you can just store the oat flour in a container and use it at a future date.
To create oat flour, simply add the oats to a food processor or blender and you simply blend until a flour consistency has formed. You don’t want to see any pieces of oats hanging around. You’ll need oat flour for these gluten free banana muffins, so give it a whirl.
here are a few reasons why I love these gluten free banana muffins, so listen up!
- The trick to making these dairy free banana muffins puff up on the top is the oven temperature. With these vegan muffins, you have to bake them for the 5 minutes at 425ºF first and then (without opening the oven) turn the temperature down to 350ºF for the last 17 minutes. Cooling time is also super important so I suggest following the instructions to a tee if you want these puffy tops. I believe these steps are key to making these muffins have a lovely rounded muffin top.
- Banana bread is one of my favourite snacks to have on hand. There is nothing like the smell of banana bread cooking in the oven. I have a banana bread recipe on the blog that is so yummy but it has eggs in it. So this is my first vegan banana bread recipe and you won’t be missing the eggs in this recipe. Instead of eggs, I use very ripe bananas and a flax egg to help bind the ingredients. When choosing ripe bananas, think more brown than spotty. The end result has me wanting to munch on these oat flour banana muffins all day long.
- Oat flour and almond flour make for the perfect combination in these vegan muffins. The oat flavour isn’t overwhelming because there is a slightly nutty taste to balance it out. These two flours are my go-to with gluten free baking and have rarely let me down. Oat flour is way cheaper than almond flour which is why it’s nice in these dairy free banana muffins, a larger amount of oat flour is used over almond flour.
During all this social distancing and quarantine everyone seems to be baking. I think it’s a comfort thing. There is so much comfort in creating a warm and sweet treat for yourself and your loved ones. I also think everyone has a lot more time on their hands, so baking becomes an easy and fun hobby that you can do at home. I know I’ve been baking up a storm as well. I’ve made many batches of these gluten free banana muffins. Testing them but also just craving that comforting feeling that baked goods give you. So hopefully, these vegan muffins can contribute to your quarantine in a positive way, as we ride the Corona Virus out.
gluten free banana muffins
- 1 flax egg (1 tablespoon of flax meal with 3 tablespoons water)
- 1 1/2 cups oat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 1/2 tsps baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 3 ripe bananas (medium sized)
- 1 tsp vanilla
- 1/3 cup coconut oil (melted)
- 1/2 cup + 1 tbsp coconut sugar
- Preheat the oven to 425ºF. And line a muffin tin with 10 liners. Set aside
- Prepare the flax egg by adding 1 tablespoon of flax meal with 3 tablespoons of water. Set aside for ten minutes, until a yolky consistency has formed. Melt the coconut oil over low heat and set aside.
- Combine the oat flour, almond flour, baking powder, baking soda, sea salt and cinnamon to a bowl and whisk together.
- In a food processor, pulse the ripe bananas until somewhat smooth. Stream in the coconut oil, vanilla, coconut sugar and the flax egg.
- Add the wet ingredients to the dry ingredients. Stir until thoroughly combined (option to add in chocolate chips here if that's your thing).
- Add equal amounts of the batter to 10 muffin tins. Bake at 425ºF for 5 minutes. Then turn down the oven to 350ºF for 17 minutes. Remove from the oven and let cool in the muffin pan for 10 minutes. Then transfer the muffins to a cooling rack. Let cool completely before eating. Store in a sealed container for 5 days.