Baked Banana Oatmeal Muffins (vegan, gluten free)

October 10, 2013

Eli and I have fallen into a nice little morning routine here in Denver. We wake up early and head out for a walk first thing with our sights set on a new neighborhood coffee shop each day. When we get home, I cook up breakfast while Eli and Guy find sunbeams to take their morning naps in. Today’s breakfast was a version of my banana raisin oatmeal bars but I swapped the mashed banana for unsweetened applesauce and made them into baked banana oatmeal muffins instead of oatmeal bars.

baked banana oatmeal muffins

They were a little crunchy on the outside and soft in the middle.

baked banana oatmeal muffins

With just a touch of sweetness from the banana.

And because I just love bananas I sliced a few extras and put them on top and ate my baked oatmeal muffins with some black tea.

baked banana oatmeal muffins

I imagine these would be even more delicious with homemade applesauce, like this recipe I’ve been eyeing over at Cookie & Kate.

This recipe only yields a small batch of muffins (4 baked oatmeal muffins in total) since I’m the only one in our household who eats oats. Double the recipe if you’re cooking for more than just yourself. I ate two for breakfast but easily could have eaten the other two if I hadn’t also had some leftover pizza for breakfast. 🙂

Perfect for a fall morning, slowly watching the leaves start to change.

baked banana oatmeal muffins

Baked Banana Oatmeal Muffins

Baked Banana Oatmeal Muffins
Prep time
Cook time
Total time
A simple baked oatmeal muffin. Naturally sweetened with banana. Perfect for breakfast with a cup of tea or slathered in peanut butter. |
: Breakfast
: Baking
Serves: 4 muffins
  • 2 cups oats (I use gluten free oats)
  • ½ teaspoon salt
  • ½ tablespoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ¼ cup raisins
  • ⅛ cup slivered almonds
  • 1 banana (preferably frozen then thawed, making it easier to smash)
  • ¼ cup unsweetened applesauce
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla
  • Optional: 5 dried apricots (diced), 1 tablespoon sesame seeds, ½ banana sliced and put on top of muffins, 2 tablespoons agave or maple syrup
  1. Preheat oven to 375.
  2. Place oats, salt, cinnamon, cloves, ginger, raisins and almonds in a bowl. Mix well.
  3. In a separate bowl smash banana, add applesauce, milk and vanilla, then mix until well combine.
  4. Add banana mixture to oat mixture and stir until wet and dry ingredients are combine.
  5. This recipe is very versatile. I often add diced dried apricots, sesame seeds or anything else I have on hand that sounds good and a little agave or maple syrup if I want a touch of sweetness. Feel free to add whatever sounds good to you.
  6. Grease a muffin tin then fill each muffin hole just to the top of the tin.
  7. Place sliced bananas on top.
  8. Cook for 35-40 minutes or until muffins are golden.
  9. These muffins are best stored in the fridge for up to 5 days.


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1 Comment

  • Reply How Ice Cube Trays Save Us Serious Money - Makings Of January 11, 2018 at 12:06 pm

    […] Roasting our leftover mini Halloween pumpkins, pureeing and freezing them. I’ll pull out a cube to mix into my batter the next time I make oat bars. […]

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