Enjoy these 5-ingredient healthy banana oat muffins that are gluten-free, dairy-free, and vegan. Perfect for meal prep, on-the-go, and kid breakfasts and lunches!

5-Ingredient Healthy Banana Oat Mini Muffins Gluten free Dairy free Vegan

It’s the first week of the year as I’m writing this and I’ve been trying to reset my body after coming off about two weeks of enjoying a good amount of holiday cookies, treats, and rich meals. Food feels like the furthest thing from my mind – and yet we still have to eat.

Though I don’t tend to make big resolutions or plans in the New Year, I do enjoy simplifying as many aspects of my life as I can now that we’re in the thick of winter. I’ve spent the past few days culling my closet, and looking for places in just about every drawer and closet to find things I’m no longer using or they’re no longer serving me in my life and home.

I did a full sweep of all my spices, oils, and vinegars in my pantry and was surprised to find some very old things in there! Plus a good chunk of ingredients that I probably won’t even really need to replace, because I just don’t even use them that often!

So as I was staring down almost an entire bunch of browning bananas in my kitchen last weekend, I got to thinking about how I could use them. Could I make banana bread? Yeah. Could I make banana muffins? Sure. Could I freeze the bananas for smoothies for later on when I need them? Of course.

But instead, I decided I needed a little ease back into the routine of having normal mornings again that my son is back in school and opted to make a quick and simple breakfast option instead.

I decided to use the spotty bananas to make the most simple and healthy muffins with just a few ingredients. If you have some brown bananas plus some gluten-free oats and vanilla extract in your pantry, you too can have some quick and easy muffins that will help you hit the reset button on eating too many super-rich foods lately.

These banana oat mini muffins can be made with just three ingredients (bananas, oats, and vanilla), but I enjoyed adding a little extra flavor with some cinnamon and chocolate chips (so I could get my son and husband to eat them too).

Banana Oat Mini Muffins. 5 ingredients, luten-free, vegan.

This recipe couldn’t be more simple. If you’re a step-by-step person, here’s how they come together.

Step 1. Mash bananas

Step 2. Add oats, vanilla, and cinnamon

Step 3. Stir it all together

Step 4. Fold in dairy-free chocolate chips

Step 5. Transfer to mini muffin tins or silicone muffin molds

Step 6. Bake until firm

Step 7. Cool and enjoy

These muffins can be made in a normal muffin tin or muffin mold, but I enjoy making them mini, because with the gluten-free old-fashioned oats, they’re pretty dense. You might find that a normal sized muffin is just a LOT of muffin with this recipe.

What I love most about this recipe is that you can really scale it up or down with as many brown bananas as you have on hand.

The recipe doesn’t require you to be precise as it’s pretty hard to mess this up as long as you have a good banana to oat ratio (you don’t want it to be too wet or too dry).

Plus since there are no eggs, you don’t need to worry if they are truly “done.” Just bake them long enough until they are a texture that you can easily remove them from the muffin tin or silicone mold.

If you’ve been looking for a quick and easy gluten-free, dairy-free, and egg-free muffin recipe that’s healthy, kid-friendly, and uses up browning bananas, I hope you’ll give this one a try!

Yield: 30 mini muffins

5-Ingredient Healthy Banana Oat Mini Muffins (Gluten-free, Dairy-free, Vegan)

Name: 5-Ingredient Healthy Banana Oat Mini Muffins (Gluten-free, Dairy-free, Vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 30
Cuisine: American
Ingredients: 5 bananas (overripe, brown); 3 cups gluten-free oats; 1 tsp vanilla extract; 1 tsp cinnamon; ½ cup dairy-free chocolate chips

Enjoy these 5-ingredient healthy banana oat muffins that are gluten-free, dairy-free, and vegan. Perfect for meal prep, on-the-go, and kid breakfasts and lunches!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

5 bananas (overripe, brown)
3 cups gluten-free oats
1 tsp vanilla extract
1 tsp cinnamon
½ cup dairy-free chocolate chips

Instructions

Preheat the oven to 350 degrees. Prepare two mini muffin tins with paper liners or two silicone mini muffin molds.
In a bowl, combine the bananas and mash them completely.
Add the gluten-free oats, vanilla extract, and cinnamon to the bowl. Stir in to distribute all the ingredients evenly.
Fold in the dairy-free chocolate chips.
Using a spoon or a cookie scoop, transfer the mixture to the mini muffin cups.
Transfer the muffins to the preheated oven and bake for about 15 to 18 minutes, or until somewhat firm to the touch.
Remove from the oven, cool for 5 to 10 minutes, then transfer to a cooling rack.
Enjoy right away or transfer to a storage container and refrigerate for up to 5 days.