Description

These Focus Keyword muffins are packed with ripe bananas, wholesome oats, and crunchy walnuts. They’re vegan, gluten-free, and absolutely delicious for breakfast or a snack!

Ingredients

Flax Egg

1 Tbsp ground flaxseed

2 ½ Tbsp water

Wet Ingredients

3 medium ripe bananas (about 1 ½ cups mashed)

1 Tbsp baking powder

1 tsp baking soda

½ tsp pure vanilla extract

3 Tbsp grapeseed or olive oil

¼ cup coconut sugar (or organic cane sugar)

¼ cup packed light brown sugar

2 ½ Tbsp pure maple syrup

¾ tsp sea salt

½ tsp ground cinnamon (optional)

¾ cup unsweetened almond milk (or any dairy-free milk)

Dry Ingredients

1 ¼ cups almond meal (or half almond flour for lighter texture)

1 ¼ cups gluten-free flour blend*

1 ¼ cups gluten-free rolled oats

1 cup roughly chopped walnuts or pecans (optional)

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Instructions

Preheat your oven to 375°F (190°C). Line a standard muffin pan with 12 paper baking cups.
(Tip: unbleached brown liners work best—they peel off easily once cooled.)
Make the flax egg: In a large mixing bowl, combine flaxseed meal and water. Let sit for 5 minutes to thicken.
Mash the bananas into the same bowl with the flax egg. Add baking powder and baking soda, and mash until mostly smooth with a few small chunks remaining.
Add the wet ingredients: whisk in vanilla, oil, both sugars, maple syrup, salt, cinnamon (if using), and almond milk. Mix until fully combined.
Add the dry ingredients: stir in almond meal, gluten-free flour blend, and oats until just combined — don’t overmix! The batter should be thick and slightly textured.
Fill muffin tins all the way to the top. You should get exactly 12 muffins.
Top with chopped walnuts or pecans (or a sprinkle of oats for a nut-free version).
Bake for 28–35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool for 5 minutes in the tin, then carefully transfer muffins to a cooling rack.
(They peel from the liners more easily once fully cooled.)
Serve warm or at room temperature with vegan butter, nut butter, or as is.

Notes

Flour Blend: You can use any quality 1:1 gluten-free flour mix or your own blend of rice flour, potato starch, and tapioca flour.
Nut-Free Option: Replace walnuts with sunflower seeds, pumpkin seeds, or extra oats.
Make Ahead: Freeze cooled muffins in an airtight bag. Reheat in the oven or microwave before serving.
Flavor Boost: Add dark chocolate chips or shredded coconut for a fun twist!
Sweetness: Adjust sugar to taste — the bananas add natural sweetness, so feel free to reduce if desired.

Prep Time: 15 min
Cook Time: 35 min
Category: Breakfast, Snack