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Apple Banana Oat Muffins (Vegan, Oil-Free)

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 25 mins.
  • Total Time: 35 minutes
  • Yield: 6 large muffins 1x
  • Category: Vegan Breakfast Recipes
  • Method: Bake
  • Cuisine: Vegan
  • Diet: Vegan

Description

These vegan apple banana oat muffins without oil are healthy and delicious. They are perfectly moist and so easy to make using only simple wholesome ingredients. Great as a snack or breakfast! Gluten-free and refined sugar-free.


Ingredients

Units Scale

Dry Ingredients

  • 3 cups oats (gluten-free)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 5 overripe bananas
  • 2 medium-sized apples, roughly chopped
  • 1/4 cup pure maple syrup
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup water

Optional Add-ins

  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup non-dairy dark chocolate chips or chunks

 


Instructions

  1. Preheat oven to 400˚F. Line a large muffin pan with muffin liners, parchment paper, or use a silicone muffin pan.
  2. Place the oats in a food processor or blender and blend until a coarse flour is formed. It should not be fine like regular flour but should have some texture.
  3. To a large mixing bowl add the blended oats, baking powder, cinnamon, salt. Mix and set aside.
  4. Roughly chop the apples, add to the food processor, and pulse blend until the apples are finely minced. If you don’t have a food processor leave the apples whole and use a cheese grater to mince the apples.
  5. To a separate mixing bowl add the bananas and mash them with a fork or potato masher but leave a few chunks. Then add the apples, maple syrup, lemon juice, vanilla, and water. Stir to combine.
  6. Combine the wet mixture with the dry mixture, stir until well combined, and pour equal amounts of the batter into each section of the muffin pan.
  7. Bake for 30-35 minutes until the tops are golden brown. Remove and let sit for 5 minutes then transfer the muffins to a wire rack for 5 minutes.Β Use a toothpick as a tester by inserting it into the center of a muffin. When it comes out clean the muffins are ready.
  8. NOTE: the baking time above is for six large muffins. If you are making 12 regular-sized muffins bake for 20-25 minutes.
  9. Enjoy these delicious muffins warm or at room temperature.
  10. Nutrition info is for 1 large muffin.


Notes

Leftover muffins can be kept in the refrigerator for up to a week and enjoyed cold or warm.

Add-ins: raisins, walnuts, vegan chocolate chips, or diced pairs make excellent additions to these apple banana oat muffins.

Applesauce: if you don’t have apples use 1 cup of unsweetened applesauce.

Cooking Spray: I’m not a fan of using sprays but if you don’t have a decent muffin pan or silicone a light dash of cooking spray should keep things from sticking.

Be sure the wet mixture and dry mixture are mixed very well.

Fill each section of the muffin tin all the way to the top. Because these muffins are so dense and don’t contain flour they dont’ rise much. So, you don’t have to worry about them overflowing.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 308
  • Sugar: 26.5 g
  • Sodium: 104.3 mg
  • Fat: 0.5 g
  • Carbohydrates: 68.7 g
  • Fiber: 8.1 g
  • Protein: 6.3 g
  • Cholesterol: 0 mg

Keywords: apple banana oat muffins, oatmeal apple banana muffins, vegan apple banana oat muffins, oatmeal apple banana muffins, oil-free recipes, vegan breakfast recipes