These Vegan Banana Oatmeal Muffins are fluffy, moist, and just the right amount of sweet, with a crunchy brown sugar top. They’re easy to make with simple ingredients and are the perfect snack or breakfast— especially with a cup of coffee.
These muffins are packed with banana, brown sugar and cinnamon and have a hearty, wholesome texture, making them both filling and delicious.
Feel free to toss in chocolate chips, dried fruit, or nuts for additional flavor and texture!
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Ingredients
These vegan banana muffins come together with just a few basic ingredients, including rolled oats, ripe bananas, and plant-based milk.
They come together quickly and are super easy to make!
Ripe Banana: The riper your bananas, the sweeter and more flavorful your muffins will be. Wait for your bananas to be heavily spotted and brown.
Brown Sugar: Brown sugar adds moisture, richness, and a slightly caramelized flavor to banana bread.
Avocado Oil: I often use avocado oil for baking because it has a neutral flavor, but olive oil will work in this recipe too.
Plant-Based Milk: Any plant-based milk will work, such as almond or soy.
All-Purpose Flour: This creates the fluffiest muffins.
Old-Fashioned Oats: Look for rolled oats, not steel cut oats or quick oats.
Baking Powder and Baking Soda: You don’t need flax eggs or egg replacers in this muffin recipe, the leavening agents do all the work while the banana makes the muffin incredibly moist.
Ground Cinnamon: Cinnamon and bananas are the best combination. I also like to throw in a touch of nutmeg!
Kosher Salt: Always salt your baked goods.
See recipe card for quantities.
Helpful Equipment
This vegan oatmeal banana muffin recipe requires just a few standard baking tools!
Muffin pan: a standard 12 cup muffin pan is perfect.
Muffin liners: I prefer to use these parchment paper muffin liners. If you don't have them, grease the muffin tin.
Ice cream scoop: This is optional, but I recommend using an ice cream scoop to divide the muffin batter. It’s quicker, less messy, and helps ensure the batter is evenly portioned.
How to Make This Recipe
These vegan banana oat muffins are quick to make with just a few steps and are perfect for meal prep on busy mornings.
I bet these will quickly become a household staple!
The full written recipe can be found in the recipe card below.
Step 1: Mash the ripe bananas with a fork until smooth in a large bowl.
Step 2: Add in the brown sugar, avocado oil, plant-based milk, and vanilla extract. Whisk until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg until completely combined.
Step 4: Add the old-fashioned oats and dry ingredients into the bowl with the wet ingredients.
Step 5: Mix until just combined, being sure not to overmix.
Step 6: Evenly divide batter between 12 muffin liners.
Step 7: Sprinkle tops with a few extra oats and a sprinkle of brown sugar.
Step 8: Bake @ 350°F for 20-25 minutes until golden.
Gently press the top of the muffin, if it springs back and doesn't leave an indent, it’s done. If it feels soft or leaves a dent, it will need a few extra minutes in the oven.
Note: To avoid dry, dense muffins, measure your flour accurately by fluffing it in its container, spooning it into a measuring cup, and leveling it off with a knife instead of scooping directly from the container.
Substitutions & Variations
Avocado Oil: Any oil will work, such as vegetable oil, grapeseed oil, or even olive oil.
Brown Sugar: You can use coconut sugar or granulated sugar in replace of the brown sugar in the same amount but brown sugar makes for the best flavor.
Plant-Based Milk: Any non-dairy milk will work, such as oat or almond.
Add-ins: Walnuts, pecans, chocolate chips, blueberries, or raspberries are great choices for additional flavor and fun!
This recipe has only been tested with the substitutions and variations listed above, so if you try any changes, I'd love to hear how it turned out in the comments!
Tips & Tricks
Be sure to measure your flour correctly using the spoon-and-level method. Fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife. Scooping directly from the container can pack in too much flour, leading to dry and dense muffins.
Make sure to use fresh baking soda and baking powder to ensure your muffins rise properly! If they're more than 3 months old, it's time to replace them.
Avoid overmixing the batter. Mix until just combined to avoid dense, rubbery muffins.
If adding ingredients like chocolate chips or walnuts, fold the batter until it's nearly combined, leaving a few pockets of flour, then gently mix in the add-ins until just incorporated.
Don't underbake! Gently press the top of the muffin; if it springs back without leaving an indent, it’s done, but if it leaves a dent, it needs a few more minutes.
Storage
Room temperature: These muffins can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days in the fridge. You can eat them chilled but they taste best when warmed up.
Freezer: These muffins are freezer-friendly! Just let them cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw at room temperature before enjoying or pop them in the microwave!
Frequently Asked Questions
For the best flavor, your bananas should be very ripe— ideally, with plenty of brown spots or even completely brown. The riper the bananas, the sweeter and more flavorful they’ll be.
This recipe is best when rolled oats are used.
Yes, chocolate chips and nuts are delicious additions to these banana muffins.
Gently press the top of the muffin, if it springs back and doesn't leave an indent, it’s done. If it feels soft or leaves a dent, it will need a few extra minutes in the oven.
More Banana Recipes
Looking for other ways to use up ripe bananas? Try these!
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Recipe
Vegan Banana Oatmeal Muffins
Ingredients
- 3 medium Ripe Bananas 1 ½ cups mashed
- ⅔ cup Light Brown Sugar more for sprinkling on top
- ¼ cup Avocado Oil or other neutral oil
- ¼ cup Plant-Based Milk
- 2 teaspoons Vanilla Extract
- 1 ½ cups All-Purpose Flour spooned and leveled
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Kosher Salt see note
- 1 cup Old-Fashioned Oats more for topping
Instructions
- Grease or line a muffin tin for 12 muffins then set aside.
- Preheat the oven to 350°F.
- Mash the ripe bananas (1 ½ cups mashed) with a fork until smooth in a large bowl.
- Add in the brown sugar, avocado oil, plant-based milk, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg until completely combined.
- Add the dry mixture and the old-fashioned oats to the wet mixture and gently fold together until combined. Be careful not to overmix.
- Evenly divide batter between 12 muffin liners and sprinkle tops with a few extra oats and a sprinkle of brown sugar.
- Bake for 20-25 minutes until golden. Gently press the top of the muffin, if it springs back and doesn't leave an indent, it’s done. If it feels soft or leaves a dent, it will need a few extra minutes in the oven. Since every oven is different, if yours tends to run hot, start checking the muffins earlier.
- Let the muffins cool for at least 15 minutes before enjoying!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
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