Oat Muffins ( vegan – gluten free)

Oat Muffins ( vegan - gluten free)

Prep Time 15 mins
Cook Time 36 mins
Total Time 51 mins
Course Snack
Cuisine American
Servings 12 muffins


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


  • Assemble ingredients and preheat oven to 350 degrees.
  • Prepare a 12 cup muffin tin by spraying each cup lightly with a little olive oil spray.
  • 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.
  • Mash the bananas by putting them a large mixer bowl and mixing on a low setting.
  • 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.
  • 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.
  • Let the mixture rest for about 10 minutes.
  • Spoon the mixture into the muffin tin cups. Sprinkle each muffin with a little of the toasted oats.
  • Bake for 25-30 minutes. Muffins should be firm to the touch when ready.
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