Vegan Muffin Experiment

Quite a few of my friends are vegan, and some of them have parties and ask us to bring vegan dishes for the potluck. I have one great vegan recipe that I use pretty often for those kinds of situations, but I wanted to add some other options to my arsenal. Especially now that my partner’s roller derby league has bake sales at events and need vegan and/or gluten free options.

I looked around on the internet and found a few recipes for banana oatmeal muffins. I ended up modifying this recipe from Beaming Baker. My muffins were only vegan (my oats weren’t labeled gluten free), and it was my first time baking with coconut oil, almond milk, and ‘flax eggs.’ One ‘flax egg’ is 1 Tablespoon of ground flax + 3 Tablespoons water, whisked together and then set for 5 minutes.

The muffins were delicious!  However, I’m not sure I’ll use ‘flax eggs’ much moving forward. The consistency of the muffins were pretty gummy. I really liked the taste, but the consistency is kind of a deal breaker for me. (I’ve never been good with spongy and gummy textures.) They also didn’t rise very much so that was a little disappointing.

Anyway, on to the recipe!


Gluten-Free Banana Oat Muffins


  • 1 cup of very ripe bananas (~3 medium fruits)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 1/4 cup dark brown sugar (+2 tsp for topping)
  • 2 flax eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3 cups rolled oats (+2 T for topping)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon

Preheat oven to 325 degrees Fahrenheit. Coat a standard-sized muffin tin with cooking spray (or use liners).

Peel the bananas and mash until smooth. Add the coconut oil, maple syrup, brown sugar, flax eggs, almond milk, and vanilla. Whisk until well incorporated.

Add the oats, baking powder, baking soda, and cinnamon and whisk together until just incorporated. Try not to over-mix, because that will make your muffins pretty tough.

Pour the batter evenly into the prepared muffin pan. Sprinkle muffin tops with the additional dark brown sugar and rolled oats.

Bake for 22-26 minutes, then cool on a rack. You can store these muffins in an airtight container for up to 1 week. I put mine in a gallon-sized bag in the freezer, so they should last for a few weeks.

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