Simple oatmeal, berry, and banana muffins that naturally sweetened and packed with protein and fiber. Perfect to meal prep for snacks and breakfast.
I used to have a blog called The Vegan Muffin Woman where I only created and shared muffins and cupcake photos and recipes.
Basically anything made in a muffin tin was fair game.
Sometimes when I make muffins now I remember TVMW and I have to laugh.
I remember the struggle to get excited about the same shape every post.
These Triple Berry Banana Power Muffins, though, I wouldn’t mind seeing an a weekly basis.
Did you ever eat the Entenmann’s Little Bites Muffins?
Those mini muffin packs were one of my favorite snacks, and blueberry was by far the best flavor.
I remember ripping open a packet and being overwhelmed by that sugary sweet blueberry bakery smell.
Well, these Triple Berry Banana Power Muffins are even better than that because they smell amazing *and* they’re amazing for you.
Blueberry muffins are a classic, but have you ever had triple berries muffins?
I didn’t think so.
Until I threw in all of the raspberries, blackberries, and blueberries left in the fridge into this batter, I hadn’t either.
But now I may never go back to single berry muffin-dom, because three kind of berries keeps each muffin bite a delicious mystery.
These muffins are also oil-free, gluten-free, and refined sugar-free!
An oat flour and old-fashioned oatmeal base gives these muffins a light and fluffy gluten-free texture.
Unsweetened almond milk yogurt replaces oil for a creamy moist texture.
A mix of bananas, berries, and coconut sugar lightly sweetens the batter naturally.
I love my muffins fruit forward and bursting with berries.
It’s easy to get heavy handed with the fruit addition, but try to limit your addition to under 1 1/4 cup to avoid watery soggy muffins.
Instead, add more fresh berries on top with a dusting of coconut sugar for a sweetly browned muffin top.
If The Vegan Muffin Woman still existed, I’m pretty sure she’d be drooling.
Enjoy these Triple Berry Banana Power Muffins as a fruity breakfast, a hearty snack, or a healthy dessert.
I love baking a pan on Sunday or Monday to snack on all week long.
My favorite way to eat them is with a side of fresh fruit or an iced latte.
They’re also fantastic with a smear of nut butter or crumbled over yogurt!
If you make these Triple Berry Banana Power Muffins let me know! I’d love to hear what you think.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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Simple oatmeal, berry, and banana muffins that are naturally sweetened and packed with protein and fiber. Perfect to meal prep for snacks and breakfast.
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 3 very ripe bananas, mashed
- 1/2 cup unsweetened almond milk yogurt
- 1/4 cup unrefined coconut sugar
- 3/4 cup unsweetened almond milk
- 1 TBSP lemon juice
- splash of unsweetened almond milk
- 1¾ cup gluten free flour
- ¼ cup rolled gluten-free old-fashioned rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1¼ cup fresh berries (raspberries, blackberries, and blueberries)
- Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
- In a small bowl, mix together ground flaxseed and water and allow it to sit for ~5 minutes to gel.
- Next, mash the bananas into the flaxseed mixture and add the coconut sugar, almond milk, and yogurt.
- Sift in the gluten free flour, baking powder, and cinnamon and toss to combine. Mix in the gluten-free oats.
- Pat the berries dry and gently mix into the batter until evenly distributed. If the batter is too dry, add a splash of unsweetened almond milk here. You want the batter to be thick and scoopable and not runny.
- Fill each muffin cup ~3/4 way full. Top with fresh berries and more coconut sugar on top, if desired.
- Bake for 22-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool for 10 minutes, then remove from pan.
- Store cooled muffins in an airtight contain in the fridge for up to one week and freeze for long term storage.
Recipe adapted from The Glowing Fridge
- Prep Time: 15 mins
- Cook Time: 20-24 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free