My favorite breakfast recipes taste great with little effort and are either naturally gluten free and vegan or easy to tweak. These banana oat muffins taste great, are easy to adapt to our special diets, and make your house smell fantastic. If you’re looking for quick prep and homemade, from scratch taste, these are the breakfast muffins for you!
The Recipe - Adjusted
The original recipe for these gluten free, vegan muffins is by Minimalist Baker for Vegan Banana Crumb Muffins.
Here is how I changed things up to meet our needs.
For The Muffins:
- 2 Vegan Eggs (we use Bob’s Red Mill)
- 4 Frozen Bananas
- 1/2 cup Brown Sugar
- 1/4 cup Vegan Butter, melted (we use Country Crock)
- 1 tsp Vanilla Extract
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1.5 cups GF AP Flour (we use Bob’s Red Mill)
- 1/2 cup GF Rolled Oats
- 1/4 cup Walnuts, chopped (optional)
- 1/4 cup Frozen Berries (optional)
For The Crumble Top:
- 1/4 cup White Sugar
- 5 Tbsp GF AP Flour
- 2 Tbsp Vegan Butter
- 1/2 tsp Cinnamon
Changes I Made
I switched out the flour, butter, and eggs originally listed in this recipe for ingredients I regularly use and have on hand. These are standby’s that I know and trust. I think this is an important step for any allergic or food intolerant family. Once you find something that works for you, adjust recipes to fit that instead of the other way around.
Mix the muffin batter:
- Preheat your oven to 375 degrees.
- Prepare your vegan egg of choice and set aside. Bob’s Red Mill Egg Replacer doesn’t require really cold or hot water and also doesn’t take a lot of time to set up. I can usually just mix up what I need at the beginning of my recipe prep and it’s ready when I need it.
- Toss frozen (or fresh) bananas in your blender or food processor.
- Add all the other ingredients except for the flour, oats, nuts, and berries.
- Process until everything is mixed.
- Add flour and oats, blend until mixed.
- Use a spoon to mix in any add-ins (nuts and berries).
- Add evenly to the cups of a 12-cup muffin tin.
Mix the crumble topping:
- Put all ingredients into a small bowl and press together with your fingers or mix with a fork until mixed.
- Spread evenly over the top of your batter. I use a spoon and press each dollop of topping into the batter a little.
- Bake for 20 minutes or until tops are golden and toothpick comes out clean.
- Let cool for 5 – 10 minutes.
What's Your Favorite Muffin Recipe?
I love that the food processor or blender does most of the work in this banana oat muffin recipe. You can easily skip extra steps like the crumb topping or mix-ins. Then, you have a blend and bake situation going, and who doesn’t love that? Do you have a favorite gluten-free vegan muffin recipe? We’d love to hear about it and give it a try. Comment below or drop us a line with your recommendation!
Did You Ever?
Costco Muffin Tops
I grew up with a hard-working single mom. One and two jobs and long hours made baked goods for breakfast a thing that just didn’t happen. I do remember, however, the rare treat of waking up to find that huge pack of Costco Bakery muffins on our kitchen counter. The best parts of these muffins, in my opinion, were the tops.
I worked with a pharmacy technician once who swore she would ONLY eat the tops of Costco muffins growing up. Did you do this?! Is this a thing? My sibs and I would savor every bite, I just liked the tops the best.
Costco muffins aren’t an option for our gluten free family and vegan kiddo anymore. Thankfully, crumb topped recipes like this banana oat muffin recipe, and awesome innovations like the muffin top pan, make this an experience that’s easy to recreate!