Banana-Oat Trail Mix Muffins

37

A recent clean-out of our pantry yielded remainders of random seeds, nuts, dried fruit, and even chocolate chips. So what’s the only logical thing to do? Make trail mix I suppose, but that seemed a little boring. And honestly, I think a bag of trail mix would sit in our snack bowl for even longer than those ingredients had already been in our cupboards. However, baked goods always get devoured quickly around here, and Tony has been hinting around for a new breakfast goodie. It was time to come up with a recipe for some scrumptious, hearty and wholesome trail mix muffins.

Banana-Oat Trail Mix Muffins - Easy, Wholesome Recipe (Naturally Gluten-free, Dairy-Free, and Vegan)

I’d been wanting to try a “shortcut” recipe idea that I’ve had for a while, and these trail mix muffins seemed like the perfect platform. I wondered, could vanilla dairy-free creamer stand in for the liquid, sweetener, vanilla and some of the fat/richness in a muffin recipe? Indeed it can. With the creamer, we needed just a touch of oil and no additional sweeteners (I’ve included an option though, should you like a sweeter muffin). So the fulfilling base muffin, barring your choice of trail mix add-ins and naturally occurring sugars (in the banana), has just about 3 grams each of fat and added natural sweetener.

As an added bonus, these easy, 8-ingredient trail mix muffins are completely whole grain and naturally gluten-free – made simply with oats and flax seeds. To be clear, they’re not light and fluffy, but they aren’t door stops either! These trail mix muffins are tender, a little moist, and hearty.

As for the trail mix blend, I made a few variations (testing was in order!), but our favorite combination was dairy-free chocolate chips, chopped walnuts and dried cranberries. For nut-free (see note below), we really like hemp seeds in muffins, but almost any seed-fruit blend will go with banana.

Banana-Oat Trail Mix Muffins - Easy, Wholesome Recipe (Naturally Gluten-free, Dairy-Free, and Vegan)Note that I created this recipe for trail mix muffins to satisfy my husband and to highlight the new, tasty, carrageenan-free almond milk creamers from So Delicious Dairy Free. I think it worked out well, don’t you?

Special Diet Notes: Banana-Oat Trail Mix Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For nut-free trail mix muffins, use vanilla coconut milk creamer and pick a tree nut-free trail mix blend. Also, if using chocolate chips (which Tony says is essential), be sure to use an allergen-safe variety, such as Pascha Chocolate Chips or Enjoy Life. We like the Pascha 55% chips in these, but hardcore chocoholics can use the 100% cacao chips.

For banana-free trail mix muffins, because I know some of you will ask, I would try a combination of applesauce and dairy-free yogurt (vanilla for a sweeter hit!) in place of the banana.

Banana-Oat Trail Mix Muffins
 
Prep time
Cook time
Total time
 
These muffins are just lightly sweet from ripe banana and vanilla creamer. We like them this way, but go ahead and taste-test the batter (no eggs!) and add a couple tablespoons of your favorite sweetener if it isn't quite sweet enough for your mood.
Serves: 12 muffins
Ingredients
Instructions
  1. Preheat your oven to 350ºF.
  2. Place the oats and flax seeds in your spice grinder or small food processor and grind into a powder.
  3. Pour the oat-flax mixture into a medium bowl and whisk in the baking powder and salt.
  4. Blend the banana and oil in a mixing bowl (I use a hand mixer) until the banana is pureed. Stir in the creamer and the dry oat mixture until combined. Fold in the trail mix.
  5. Divide the batter between 12 silicone or greased muffin cups, and level out, it will be a little thick.
  6. Bake for 20 to 22 minutes, or until the muffins begin to pull away from the sides and a toothpick inserted into the center of a muffin comes out clean.
  7. Let cool for 10 minutes in the muffin cups, before removing to a wire rack to cool completely.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

37 Comments

  1. Pingback: 25 Sensational Vegan Breakfast Recipes for Mom - Go Dairy Free

    • Hi Janet, yes, and no. It should still perform very nicely, but won’t likely be very sweet. I would taste the batter and add sweetener to taste. This will affect the consistency a bit – should make them a bit moister, so they may need a couple more minutes of bake time – so I can’t guarantee results without testing. A better substitute might be a vanilla dairy-free milk beverage that is sweetened.

  2. I was just thinking tonight I wanted to make muffins and these sound easy enough for me! Do you think skim mill and vanilla would work the same? Thanks!

  3. These look wonderful Alisa! Exactly the kind of snack I love to make! Although I am not sure I would be able to stop! So many healthy goodies in this one, will be a great marathon snack I can make 🙂

    • You need to make these Amanda – trust me, you would love them! And honestly, I have no idea how my husband keeps eating so many (heading back to the kitchen to bake again…), they are really filling!

  4. I have a dedicated cupboard for all of our nuts, dried and freeze dried fruits, seeds… it really is a whole cupboard, when I store my chocolate in there also 😉

    Every now and then I go through and organize, and I think these muffins are the perfect reason! I might be adding some bright flavor with apricots… Mmm…

  5. These look awesome, Alisa! I never realized that you can make muffins with only oats and no real flour. This is great! I can’t wait until the next time I see those nearly rotten bananas at the grocery store.

  6. With track season starting, I’m on the prowl for nutricious snacks that don’t involve nuts, so I’m thinking you created this recipe just for me right? As always, I’m in awe of how you develop recipes to find the right level of flavor, texture and moisture! I truly believe this is your gift. I want to know who gets to eat all of your tests!?!

    • Aw thanks Caroline! It’s funny, but just as I read your comment, Tony walked by and said “I’m going to get fat eating all of these muffins, they’re so good”. So now you know who eats all of the test batches 🙂

      Your crew would love these! If you can do hemp seeds, I highly recommend. If not, just safe chocolate chips and raisins would be awesome!

Leave A Reply

Rate this recipe: