Oat Muffins ( vegan – gluten free)

Oat Muffins ( vegan - gluten free)
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Servings Prep Time
12 muffins 15 minutes
Cook Time
36 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
36 minutes
Oat Muffins ( vegan - gluten free)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time
36 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
36 minutes
Ingredients
Wet Ingredients
  • 2 ripe bananas
  • 2 egg equivalents
  • 1/3 cup honey, agar nectar or maple syrup
  • 3/4 cup almond milk
  • 2 tsp vanilla extract
  • extra virgin olive oil spray
Dry Ingredients
  • 3/4 cup rolled oats organic, gluten free
  • 2/3 cup oat flour
  • 2/3 cup buckwheat
  • 1/2 cup Bob's Red Mill All Purpose Baking Flour
  • 1 tsp ceylon cinnamon
  • 1/2 cup raisins
  • 3 tsp baking powder
  • 1/2 tsp baking soda
Servings: muffins
Instructions
  1. Assemble ingredients and preheat oven to 350 degrees.
  2. Prepare a 12 cup muffin tin by spraying each cup lightly with a little olive oil spray.
  3. Place 2 tablespoons of the rolled oats on a baking sheet and brown lightly in the oven for about 6 minutes, stirring once. Set these aside for use in as a topping.
  4. Mash the bananas by putting them a large mixer bowl and mixing on a low setting.
  5. Prepare the egg equivalents according to package instructions. Add them to the mixing bowl along with the other wet ingredients - sweetener ( e.g. honey), milk, and vanilla. Mix using a low to medium speed.
  6. Mix the dry ingredients (excluding the browned oats) together in a separate bowl. Pour the dry mixture into the wet ingredients mixer bowl. Mix thoroughly on low to medium speed.
  7. Let the mixture rest for about 10 minutes.
  8. Spoon the mixture into the muffin tin cups. Sprinkle each muffin with a little of the toasted oats.
  9. Bake for 25-30 minutes. Muffins should be firm to the touch when ready.

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