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
  • 2 cups oats (certified gluten-free, if needed)
  • 2 tablespoons flax seeds
  • 2½ teaspoons baking powder (high altitude: 2 teaspoons over 3000 ft)
  • ⅜ teaspoon salt
  • 1⅓ cups very ripe, mashed banana (about 3 medium)
  • 2 tablespoons melted coconut oil (or baking oil of choice)
  • ¾ cup vanilla dairy-free creamer (I used So Delicious French Vanilla Almond Milk Creamer)
  • 1 to 1¼ cups trail mix (your choice of chocolate chips, dried fruit, nuts and/or seeds)
  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.
Recipe by Go Dairy Free at