Vegan Banana Oat Muffins

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!

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.

🥘 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

💭 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.

Check out my other recipes

• Almond Butter Muffins
• Carrot Ginger Muffins
• Sambar Masala Oats
• Peanut Butter Oatmeal Cookies
• Moong Dal Oats Dosa

More related recipes

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📖 Recipe

Vegan Banana Oat Muffins

Uma Srinivas

If you ever wondered how to make tender, flourless vegan muffins this recipe is the one you are looking for. This oat muffin recipe is one that proves that healthy food can also taste really good as well!

5 from 5 votes

Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 127 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cup rolled oats
• ▢ 2 Ripe bannas
• ▢ ½ cup refined sugar
• ▢ ½ cup plant-based milk
• ▢ ¼ cup corn or vegetable oil
• ▢ 1 tsp baking soda
• ▢ ½ tsp baking powder
• ▢ Pinch of salt
• ▢ 1 tsp 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…:-)

 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 127kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 160mg | Fiber: 3g | Sugar: 1g | Calcium: 42mg | Iron: 1mg

Keyword Vegan Banana Oat Muffins

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