top of page

One bowl oatmeal muffins (GF + vegan)


1 bowl and 5 ingredients to make moist, fluffy and healthy muffins that can be eaten at any time of the day! These oatmeal muffins are rich in fiber and protein and there is no added flour, sugar or fat in which make them perfect for toddlers and adults.

These oatmeal muffins are super easy to make! They're delicious muffins can be stored for a few days or frozen and reheated to order.


I share with you the basic recipe of these muffins, followed by variations that transform them into entirely new muffins!


ROLLED OATS

Oats are rich in fiber, which slows carbohydrate absorption, promotes satiety and optimizes intestinal transit.

Oats are rich in essential vitamins and minerals. And for those unable to consume gluten, it is possible to find certified gluten-free oat flakes.


BANANA

Bananas are a prebiotic food, thanks to their soft fibers, which nourish our microbiota and promote satiety.

Bananas are rich in vitamins, minerals and antioxidants.


FLAX SEEDS - CHIA SEEDS

Naturally gluten-free, chia and flax seeds are a precious source of minerals, essential fatty acids and vitamins. Rich in fiber, they are satiating and optimize intestinal function.



One bowl Oatmeal muffins (GF + vegan)


Ingredients


Basic recipe

  • 250 g rolled oats (certified gluten-free if required)

  • 300 g banana flesh or fruit compote

  • 350 ml plant based milk (soya, oats, almonds, rice, etc.)

  • 4 tbsp flaxseeds meal and/or chia seeds

  • 1 tsp. baking powder

Variations

  • 2 large tbsp of peanut butter or almond butter (or any other nut butter you like)

  • fresh or frozen fruits (blueberries, strawberries, apples, berries...)

  • chocolat chips

  • grated coconut


Instructions

  1. Preheat the oven to 180°C.

  2. In a bowl, mix together the plant-based drink, mixed flax and/or chia seeds. Leave to rest for 5 minutes.

  3. Add the mashed bananas and mix.

  4. Add the rolled oats and baking powder. Mix.

  5. Add the options of your choice. Mix.

  6. Divide the mixture between the muffin tins.

  7. Bake for 25 minutes at 180°C.


Once out of the oven, leave the muffins to cool before unmoulding, then store in the fridge. These muffins are even better warm. You can put them in the microwave for 20-30 seconds before eating to restore their softness.


You can also freeze the muffins. To defrost them, leave them at room temperature until defrosted or put them in the microwave for about 30-40 seconds.



Comments


bottom of page