One of my good friends eats vegan and oil-free for various health reasons. I love when he comes to visit because it challenges my usual methods of cooking, and I always discover exciting new recipes! These vegan oil-free banana muffins were developed just for him, and they have quickly become a staple in our house.
The best part about these vegan oil-free banana muffins is that they use pantry staples; you likely have everything you need to make them right now. A few of the basics in this recipe: bananas, applesauce, oats, almond flour, and a few other goodies. Nothing too fancy right?
In order to make these vegan oil-free banana muffins, you will need baking cups, either paper or silicone. Whoever invented those little liners was a genius, because scrubbing muffin tins is one of my least favorite cleaning activities!
Now for toppings, you can can get as creative as you want! I topped these muffins with a few dark chocolate chips, raw walnuts, and a sprinkle of oats. Chopped pecans would be good, or slivered almonds, oooh or even shredded coconut. Making them for picky kids? Leave off the toppings all together. You’ve got options.
Vegan Oil-free Banana Muffins
Yields about 10 muffins
4 small very ripe bananas (covered in brown speckles is ideal)
1/3 cup unsweetened applesauce
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 cup oat flour (I grind my own in my blender using old fashioned rolled oats)
1/4 cup almond flour
1/4 cup gf flour (I use Bob’s Red Mill 1-to-1 baking flour)
1. Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
2. In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, and spices. Stir well.
3. If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, gf flour, and almond flour into a small bowl and whisk to break up any lumps.
4. Pour the flour mixture into the wet ingredients and whisk until combined.
5. Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with any goodies of your choice, I used dark chocolate chips, chopped walnuts and a sprinkle of oats.
6. Bake for 25-27 minutes, until deep golden brown. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
7. Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!