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No sugar, no flour, no oil, no salt, no problem! Oats, bananas, applesauce, and a few pantry ingredients form the base for these healthy vegan muffins.

I highly recommend using silicone muffin pans: You’ll never have to buy paper liners again.

Ingredients

  • 4 very ripe bananas
  • 2 cups oats, ground into flour
  • ½ cup unsweetened apple juice
  • ½ cup unsweetened applesauce
  • 2 tablespoons ground flax seeds
  • 1 teaspoons ground cinnamon
  • ½ tablespoon alcohol-free vanilla extract
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon aluminum-free baking powder
  • ½ teaspoon sodium-free baking soda

Instructions

  1. Preheat oven to 350º F.
  2. Line a muffin pan with 12 cupcake liners.
  3. Grind oats into a flour.
  4. Place in a large bowl and add all the other dry ingredients.
  5. Puree bananas in a food processor fitted with the “S” blade until smooth.
  6. Add the apple juice, applesauce, extract and apple cider vinegar and process again until combined.
  7. Pour over dry ingredients and mix until just combined.
  8. Do not over mix.
  9. Pour into muffin liners filling about 2⁄3 full.
  10. Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
  11. Chef’s Note: Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.

Comments (29)

(4.1 from 10 votes)
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Diana2 days ago
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I don’t use or keep apple juice and so add 1 cup of apple sauce and find it works well.

Carol21 hours ago
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Thank you Diana. I almost passed on this recipe due to the apple juice. I’ll try it your way.

Estefanía1 month ago
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Thank you to the comments, I only used 2 big very ripe bananas and the half cup of apple sauce, and they came out perfect  =), also because I think I blended the bananas and that makes them more watery. Added cranberries and dry coconut for a bit more sweetness and super yummy =)

Anna2 months ago
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Followed everyone’s suggestions and used both cupcake liners and a silicone pan. Silicone pan was better choice as muffins stuck to liners. Great taste, cooked evenly, baked 22 min. Yes I used regular soda, but used regular vanilla as I didn’t have alcohol free. This recipe is a keeper.

Kristy Anderson3 months ago
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I love these muffins! I make a double batch every week and experiment with adding different fruit and nuts. These are my go to breakfast.
I live at a higher elevation and do need to bake these for 35 min.

Deb Tangen2 days ago
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What is your elevation. I will have to take this into account as I live at 8000ft.

Sheri4 months ago
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Would someone please tell me what brand of baking soda to use for the sodium-free baking soda? I’ve searched and cannot find anything like that except one baking soda “substitute” and it has poor reviews. My muffins were too flat and mushy even after baking extra time. I used regular baking powder and soda – could that affect the result? Perhaps a weight for the bananas would be helpful too. Maybe my 4 bananas were bigger than others who had success. Love the idea and really want the recipe to work. Suggestions greatly appreciated.

Sheri4 months ago
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I had the exact same issue – mushy. I baked 1/2 in silicone pan and 1/2 in metal muffin pan. Neither baked completely even after extra time.

Janice T4 months ago
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Needed sugar bad but okay over all. You also need to say sodium free substitution for y’all’s recipe. I’m a 60 year old grandma from the hollers of Kentucky and I still know that baking soda has sodium in it. Happy New Years

Common sense5 months ago
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There’s no such thing as sodium free baking soda. The chemical name is literally sodium bicarbonate.

Janice T4 months ago
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The author should have said sodium free SUBSTITUTE! I know that angered me to no end! Kids these days don’t know what they’re talking me

Sadie R5 months ago
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Hi, common sense,Yuo don’t mention what went wrong with your recipe… Did something happen with your sodium free baking soda that made this recipe fail?..I have a potassium bicarbonate baking soda substitute that I was planning to use, since that seemed like common sense to me… but if you ended up with one star muffins, then sadly the author must have meant regular baking soda… A real shame because of my husband’s blood pressure.. .He does love his banana muffins

Julie Omelia6 months ago
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These are delicious. I’m not a vegan. I was just looking for a way to use up bananas that wasn’t bread. I will be making these as holiday gifts for my family this year. I’m going to add a handful of nuts in some next time.

Rebekah6 months ago
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Thank you for providing SOS free baked goods – such a treat, without preservatives, etc. I used water instead of the apple juice and made my own applesauce from apples which were a bit overripe.

Excellent – delicious and highly nutritious.

Janet12 hours ago
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I went exactly by the recipe. Too soft and and watery
But will try again.

Katie G7 months ago
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Where would you find unsweetened apple juice?

Elisha5 months ago
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At any grocery store. It means no added sugar. There is still natural/fruit sugar in natural apple juice.

Sarah Foster9 months ago
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I would love to get the nutrition information for these muffins and I’m wondering if they are regular sized or mini muffins for the 12 count.

Michelle9 months ago
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I accidentally used 2 1/2 bananas instead of 4 (just grabbed what was out & forgot to add more). But it turned out amazing. Oh and I didn’t have apple juice so I substituted 1/2 cup of orange juice concentrate. It came out sweeter but I liked it that way. Great recipe, pretty easy, and I’ll definitely make it again!

Cheryl10 months ago
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So confused at how I screwed these up. Followed all directions exactly, but they never completely baked. Not even when 10 extra minutes. Mushy and not very good 🙁

Renaid Almgret10 months ago
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Can you make them without flaxseed?

Dilys5 months ago
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I used 2 eggs instead of flax seed and had to increase the time to 30-32 minutes in the end. They came out moist yet fully baked. Delicious

Keri Anne Price10 months ago
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Do you know the nutritional value?

David12 months ago
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I had low expectations but these were great. Nice sweetness without the sugar from most recipes. Great treat. We are not vegan and we’re not looking for it. I’m glad we found it!

Karon1 year ago
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Why can’t you just use flour surely it’s vegan, it’s made from wheat

CharMir5 months ago
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I guess because the creator is gluten free and made a gluten free recipe?

Jessica1 year ago
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Made today, very good. I added the blueberries to my batch

Connie Shaub1 year ago
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These are so yummy and satisfying. I have a sugar and flour addiction and tend to go off the rails with food that had maple syrup, etc, but these provide some sweetness and carby deliciousness with out being something I end up overeating. These and steel cut oatmeal are my 2 breakfast staples and have helped me lose a lot of weight. Thank you Forks Over Knives!

Clara Sulpice1 year ago
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I did not have juice, so I substituted water. I also added a cup of diced apples. I added a pinch of cloves, nutmeg, and ginger too. This recipe is a keeper for on the go breakfasts, snacks, or for dessert!

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Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts.  These recipes can be found in her upcoming book A Date With Dessert. She is the host of YouTube show Chef AJ Live, which broadcasts live daily. She is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.

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