Vegan + Gluten-Free Strawberry Banana Breakfast Muffins

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Vegan + Gluten-Free Strawberry Banana Breakfast Muffins

These Vegan + Gluten-Free Strawberry Banana Breakfast Muffins are the ultimate healthy punch to kickstart your morning! Packed with sweet flavor, super moist, and altogether lovely---these muffins are the perfect easy grab + go item on any day.

Prep Time5

Cook Time22

Total Time27

Course: Breakfast, Dessert, Snack

Keyword: breakfast, gluten-free, healthy, muffins, recipe, snack, sweets, vegan

Servings: servings

Calories: 136kcal

Author: Shanika

Ingredients

1 ¼ cup Almond flour (I use Bob's Red Mill)
½ cup organic rolled oats, Gluten-Free (I use Bob's Red Mill)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 ripe bananas, mashed
2 Tbsps coconut oil, melted (See Notes!)
1 teaspoon vanilla extract
⅓ cup pure maple syrup (See Notes!)
¼ cup Almond milk + more if needed! (You can use your fave plant-based milk!)
1 teaspoon juice of a lemon
2 Tbsps chia seeds + 6 Tbsps fresh WARM water (This makes 2 'Chia Eggs')
½ cup fresh strawberries, diced (See Notes!)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a 12-cupcake pan with parchment muffin liners.
Add chia seeds and water to a small bowl, mixing until well combined and set aside (about 10 minutes), until mixture looks gel-like.
In separate bowl, add the coconut milk and lemon juice and stir. Set aside for 5 minutes or so to create a "buttermilk".
Now, in a medium bowl, add all dry ingredients--- baking powder, baking soda, sea salt, rolled gluten-free oats, and almond flour, whisking until well combined.
In a separate large bowl, add the mashed bananas, coconut oil, vanilla extract, maple syrup, "chia eggs (mixture)", and buttermilk and stir until well incorporated. Now, add the dry ingredients and using a spatula, stir until well combine. Fold in diced strawberries and scoop batter into each cupcake pan cavity. Fill each liner to the ¾ mark (about 2 Tbsps or so).
Bake in the oven for 18-22 minutes, or until center is fully cooked through. **NOTE: Test this by inserting a toothpick or butter knife and seeing if they come out "clean" or at least 90% clean.**
Remove from oven and let cool for 10 minutes before topping with your favorite Almond Butter and granola (vegan/gluten-free of course!).
Bon Appetit!

Notes

STORAGE: Can be tightly sealed without refrigeration for up to 5 days. However, best when refrigerated and slightly warmed before eating.

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

STRAWBERRIES: If using frozen strawberries, be sure to toss them in 1 tablespoon of flour before adding them to recipe.

OIL: Instead of coconut oil, you can substitute with vegetable oil.

Nutrition