Banana Oat Breakfast Muffins

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Apr 17, April

One bowl, no fuss, and the perfect grab-and-go breakfast!

These muffins are great to have on hand for those busy mornings when you hit snooze one (or five) too many times. We've all been there. Panicking, running out the door, need something to eat but don't even have 5 minutes. These muffins are here to save the day! They are also loaded with fibre and plant-based protein, and contain no refined sugar, so you will stay fuelled all morning!

I love these heated up, smothered in peanut butter and served along a tall oat milk latte. Delish!


Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings: 12

The Recipe


Wet Ingredients:
  • 3 ripe bananas
  • 1 cup oat milk
  • 1/4 cup maple syrup
  • 1 egg or 1 flax egg*
  • 1 tsp vanilla extract
Dry Ingredients:
  • 1 cup oats (plus extra for garnish)
  • 1/2 cup coconut flour**
  • 1/2 cup spelt flour**
  • 1/2 cup of nuts/seeds***- I used a mix of pumpkin seeds, flax seeds, chia seeds and hemp seeds (about 2 tbsp of each)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • Pinch of salt


  1. Preheat oven to 350°F. Grease a 12-count muffin pan or line with muffin liners. Set aside.
  2. Mash bananas very well in a large bowl. Mix in the rest of the wet ingredients.
  3. Pour all dry ingredients over. Stir until well combined.
  4. Spoon the batter evenly into each cup, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a bit of dry oats (optional).
  5. Bake 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Transfer muffins to a wire rack to cool. Muffins will stay fresh stored at room temperature for a couple days, but will stay fresh up to a week in a sealed container in the fridge.
*To make a flax egg, stir together 1 tbsp of ground flax seed with 3 tbsp of water. Set aside and let thicken for 5 minutes.
**The coconut and spelt flour can be substituted with your choice of flour, specifically the spelt flour if you eat a gluten-free diet.
***This recipe is fun because you can use any mix of seeds or nuts that you like. You can also use chocolate chips or dried fruit. But I do recommend some seeds for the texture.

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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