If you ever wondered how to make tender, flourless vegan muffins this recipe is the one you are looking for. This banana oat muffin recipe is one that proves that healthy food can also taste really good as well!
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When you have over-ripened bananas and you don’t know what to make other than smoothies think vegan banana oats muffins! These vegan oatmeal muffins are simple, delicious and anyone can make with simple and straight ingredients. You don’t need any expensive ingredients to make these easy oatmeal muffins.
You can also make these vegan and gluten-free with the right kind of oatmeal. The recipe is vegan by nature, but be sure to buy gluten-free oats if you prefer it that way.
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🥘 Ingredients notes
Make sure before starting vegan muffins you have all the ingredients before you start
- Oats flour - I prepared my own oats flour by blending the rolled oats in (blendtec) blender, but you could buy it from a store too.
- Ripe bananas- Nothing like ripe bananas to make the muffins naturally sweet. Ripe bananas are a key ingredient to get the right flavor and sweetness.
- Dairy-free milk- I used almond milk for this recipe. Feel free to choose other options like soy milk, or coconut milk.
🔪 How to make this recipe
Preheat the oven to 400F. Then grease the muffin pan and keep it ready for use.
Prepare oat flour and sieve it to get a fine consistency. Place it aside for use later.
First, mix dry ingredients together in a large bowl. Mash the bananas with a fork.
Add sugar, oil, and plant-based milk. Stir well. Combine the wet and dry ingredients.
Mix well and add the chopped pecans and walnuts. Save a little bit of the nuts to top the muffins later. Use a large spoon or ice cream scoop and pour the dough into the greased muffin tin ¾ of the way – top with chopped pecan and walnuts. Bake for 15 minutes at 400F for perfection.
Recipe FAQs
All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender. Place the oats in the blender or food processor and blend to a fine consistency. That's it!! Gently sieve it and you could use it in any recipe that calls for oats flour.
Absolutely! Just try this recipe and you will see that it is not only possible but also a wonderful substitute.
Generally any plant based milk will work for vegan muffins, but the choice of sweetener can be a great factor in getting the moistness captured. A sweetener like maple syrup or agave would hold up the muffins and also keep them moist.
💭 Baking tips and suggestions
- Use a greased muffin pan or paper muffin cups. Both options work equally well for this recipe.
- I used almond milk in this recipe but you can replace it with coconut milk or any other nut-milk/dairy-free milk of your choice.
- Oats flour can be replaced with all-purpose flour, if you do not prefer oat flour.
- Ripe bananas are key for two reasons - sweetness and texture. A little bit of brown spots on the bananas is what you need.
- You can also use brown bananas that have been (de-skinned and) frozen. That way you can prepare the recipe when you are ready.
- These muffins will stay out fresh for 4- 5 days, if it lasts that long that is…:-)
We enjoy these vegan banana oat muffins for breakfast or as a healthier dessert paired with coffee. Oatmeal muffins are packed with nutrients & antioxidants and you will never be able to tell they are dairy-free and egg-free! My kids enjoyed these oat banana muffins the entire week with warm chocolate milk. This will be perfect to celebrate winter with your family.
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📖 Recipe
Vegan Banana Oat Muffins
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup rolled oats
- 2 Ripe bannas
- ½ cup refined sugar
- ½ cup plant-based milk
- ¼ cup corn or vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans and walnuts - optional
Instructions
- Preheat the oven to 400F. Then grease the muffin pan and keep it ready for use.
- Prepare oat flour and sieve it to get a fine consistency. Place it aside for use later.
- First, mix dry ingredients together in a large bowl.
- Mash the bananas with a fork and add sugar, oil, and the plant-based milk. Stir well. Combine the wet and dry ingredients.
- Mix well and add the chopped pecans and walnuts. Save a little bit of the nuts to top the muffins later.
- Use a large spoon or ice cream scoop and pour the dough into the greased muffin tin ¾ of the way – top with chopped pecan and walnuts.
- Bake for 15 minutes at 400F for perfection.
Video
Notes
- Use a greased muffin pan or paper muffin cups. Both options work equally well for this recipe.
- I used almond milk in this recipe but you can replace it with coconut milk or any other nut-milk/dairy-free milk of your choice.
- Oats flour can be replaced with all-purpose flour if you do not prefer oat flour. Ripe bananas are key for two reasons - sweetness and texture.
- A little bit of brown spots on the bananas is what you need. You can also use brown bananas that have been (de-skinned and) frozen. That way you can prepare the recipe when you are ready.
- These muffins will stay out fresh for 4- 5 days if it lasts that long that is…:-)
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Melissa says
How much oat flour would I use if I’m not first measuring the oats. I already made a bunch of oat flour the other day. Thank you!
Uma Raghupathi says
Hi Melissa, 1 cup rolled oats yields about 3/4 cup flour. This might help you.
Angelique Cooper says
Baked these this morning and they are so yummy!
I used monk fruit for the refined sugar as a sub.
They are so moist and super easy to make.
Thank you!
Cate says
Love how simple and tasty these muffins look! Can't wait to try them.
Claudia Lamascolo says
Two of my favorite foods and flavors oats and banana you just inspired me with this great recipe to try it thank you!
Courtney says
Loved these! You can never go wrong with healthy and delicious muffins!
Marlynn says
Oh YUM! We always have a couple of ripe bananas around and my kids just love these muffins!
Uma Raghupathi says
Thank you 🙂
Liz says
These are so perfect for breakfast on busy mornings! We have a 4th grader and a 14 month old so we need all the easy recipes we can get!
Uma Raghupathi says
That's right Liz. Hope you will make this soon...
Theresa Johnson says
The recipe does not list how many bananas to use..
Uma Raghupathi says
Thank you, Theresa. Just updated, it was 2 bananas 🙂
LindaCarolipio says
Sounds great! Can't wait too try it.