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Maple banana walnut oatmeal muffins

Muffins are one of my favourite things to bake. I always have a batch ready to go for breakfast or snacks during the week. This is the same recipe as my pear and pepita muffins from last Fall, with just a few adjustments. Maple syrup gives these a delicate sweetness that is so incredibly complimentary to the rich and toasty walnuts. They're so delicious that you'd never guess they're vegan, gluten free, and oil free! I hope you love this recipe as much as I do.

This recipe is vegan, gluten free, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Makes 6 muffins

Ready in 45 minutes



1 cup oat flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

2 bananas, mashed

1/2 cup walnuts, toasted, roughly chopped

1/3 cup unsweetened non-dairy milk


  1. Preheat oven to 350 F. Grease a 6-cavity muffin tin with a dab of coconut oil

  2. In a mixing bowl, combine oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon

  3. In a separate bowl, whisk together the vanilla, banana, maple syrup, and non-dairy milk

  4. Pour the wet ingredients into the dry

  5. Fold in chopped and toasted walnuts

  6. Equally portion batter into 6 muffin cavities

  7. Bake muffins for 20-25 minutes, until the end of a knife comes out clean

  8. Let stand for 10 minutes before removing from the pan



  • To toast the walnuts, add them to a dry skillet over medium heat. Toss them around every couple minutes for 5 o4 6 minutes, until golden and smelling toasty


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