210grams/ 1 cup Ripe mashed bananasapprox. 2 medium size ones
1teaspoonlemon juice OR vinegar
1.5teaspoonpure vanilla extract
2tablespoonsadditional waterif the batter is too thick
To make flaxseed gel
3tablespoonswarm waterI warm it for 15 seconds in the microwave
Pre-heat oven to 375 deg F / 190 Deg C.
Line the cupcake pan with liners or lightly brush oil & dust the muffin pan with flour if making it without liners.
In a big bowl add milk, water, oats, sugar, cinnamon, lemon juice & vanilla.
Stir to combine and let it rest aside for 15-20 minutes. (Do not skip the resting step)
Soaking the rolled oats in milk is the secret to moist and tender muffins.
Meanwhile, stir 1 tablespoon flaxseed meal in 3 tablespoons water and set aside to gel.
After 15 minutes add in the prepared flaxseed gel to the oatmeal bowl as well as the remaining ingredients like flour, mashed bananas, baking powder, soda, and salt to the mixture.
Stir well to combine.
Just use a simple spatula to fold in the ingredients.
No whisk or beater required.
Mix until everything comes together. Do not overmix.
The mixture is supposed to be thicker than any cake batter.
As flour quality differs and if the batter is too thick add 2-3 tablespoons water.
Scoop the mixture into the prepared muffin pan all the way to the top.
Yes, fill it all the way up. This way you will get nice bakery-style domed muffins.
Sprinkle some rolled oats and brown sugar on the top.
Bake it in a pre-heated oven on the middle rack for 18-22 minutes or until a toothpick inserted in the center muffin comes out clean.
Mine is done at a 20-minute mark using a standard cupcake pan.
Once done let it cool down in the pan for 10 minutes and then transfer them onto a wire cooling rack.
Peel off the liner only when the muffins are completely cooled down.
Enjoy it warm or cold for breakfast or as a quick snack.
You can smear some jam, butter, or drizzle some maple syrup for extra deliciousness.
Store as directed in the notes.
Important tips and tricks to make the best muffins
Let the oatmeal soak in the milk for at least 15- 20 minutes and at the most for an hour.
For a lovely muffin dome on the top fill the muffin pan or the liners up to the very top.
Simply fold in the dry ingredients and do not over mix.
Always rely on the toothpick test as every oven is different.
If the toothpick comes out clean or with few crumbs, muffins are done.
If it comes out with sticky batter bake for few more minutes.
Possible Substitutes to make these muffins.
As these are banana muffins there is no substitute for that!
Rolled oats can be swapped by quick oats.
Use oil of your choice. Melted coconut oil, avocado oil, or even melted cooled butter works.
Use milk of your choice like oat, almond, cashew, or soy milk.
If you consume dairy then use regular cow milk.
Substitute raw sugar with coconut sugar or your preferred sugar.
Storage and freezing instructions
Can you store muffins over the counter?These muffins stay great for up to 2 days on room temperature if stored in a cool dry place.How to store muffins in the fridge?Place muffins in an airtight container and store them in the fridge for up to 4 days.How to freeze muffins?Vegan banana muffins freeze well. Just wrap each muffin individually in saran wrap then foil and store in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming.Microwave before eatingIf you enjoy muffins warm, feel free to microwave it for 20 seconds. They will taste like they are just out of the oven.