Dairy Free Whole Wheat Banana Oat Muffins
These Dairy-Free Whole Wheat Banana Oat Muffins are the perfect balance of health and flavor, making them an irresistible breakfast or snack option. Made with nutrient-packed whole wheat flour, rolled oats, and naturally sweetened with ripe bananas and maple syrup, these muffins are a wholesome treat that’s free of refined sugars and dairy. A dash of cinnamon adds a warm spice, while optional mix-ins like dairy-free chocolate chips, nuts, or dried fruit let you customize them to your taste. Quick to prepare in just 10 minutes and ready to enjoy in under half an hour, these moist and fluffy muffins are ideal for busy mornings. Plus, they’re entirely plant-based, making them a great option for vegan and dairy-free diets. Perfect for meal prep, they can be stored for days of grab-and-go deliciousness!
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Recipe Information
Ingredients
- 1.25 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 3 medium ripe bananas
- 0.5 cups unsweetened almond milk (or other plant-based milk)
- 0.25 cups maple syrup
- 0.25 cups coconut oil (melted)
- 1 teaspoon vanilla extract
- 0.5 cups optional mix-ins (e.g., dairy-free chocolate chips, chopped nuts, or dried fruit)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with coconut oil.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir to combine, then set aside.
In a separate medium bowl, mash the ripe bananas with a fork until smooth. Add the almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix well to form a uniform wet mixture.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense.
If using optional mix-ins like chocolate chips, nuts, or dried fruit, fold them into the batter now.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 145.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 445 mg | 34% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
