Vegan Banana Oatmeal Muffins | Ambitious Kitchen

I teased this improbable recipe a couple of weeks ago on Instagram and in response to everyone’s response I knew I needed to get those posted ASAP. These are seriously essentially the most scrumptious, fluffy vegan banana muffins I’ve ever made (or eaten!) I made these beauties with oatmeal for a hearty, nutritious spice up that takes them to the following stage.

If you’ve been loving my vegan banana bread you’re going to completely adore those perfectly moist vegan banana oatmeal muffins. They’re freezer-friendly and make the easiest, easy breakfast or snack for the kiddos.

As at all times, be at liberty to get a lil’ wild and add some chocolate chips or your fav chopped nuts! You do you. Enjoy!

vegan banana oatmeal muffins on a wire rack

What makes these banana oatmeal muffins vegan?

We’re skipping the dairy and eggs in those fluffy vegan banana muffins and are as an alternative using:

mixing batter for vegan banana muffins

Everything you wish to have to make vegan banana muffins

This healthy vegan banana muffin recipe is made with quite a few pantry staples for ease and so they’re seriously some of the fluffiest muffins I’ve ever made. Here’s what you’ll want to cause them to:

vegan banana oatmeal batter in a bowl with a wooden spoon

Optional component swaps

I’d suggest sticking to the recipe as perfect you'll be able to in order that the banana oatmeal muffins turn out perfectly fluffy and scrumptious, however if you do need to make some substitutions here’s what I can recommend:

unbaked banana oatmeal muffins in a muffin tin

Can I take advantage of steel reduce oats?

I might now not counsel using steel reduce oats in this recipe as they are much grittier and denser. Rolled oats make these vegan banana muffins super fluffy.

How to make use of frozen bananas in muffins

Yes, those vegan banana oatmeal muffins will paintings the use of frozen bananas! Just you should definitely thaw your bananas utterly and drain off the surplus liquid in order that the muffins don’t end up too moist.

fluffy vegan banana muffins in a muffin tin

Tips for making the most efficient vegan banana muffins

healthy vegan banana oatmeal muffins on a wire rack

Freezer-friendly banana oatmeal muffins

I like freezing these vegan banana muffins for easy breakfasts and snacks. Simply wrap muffins individually in freezer-safe bags or store them in a big freezer bag. When you’re able to enjoy them, reheat for 30-Forty five seconds in the microwave or simply thaw them at room temperature.

vegan banana muffins in a stack on a wire rack

Recommended tools for baking muffins

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banana oatmeal muffin with a bite taken out

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I hope you love these fluffy vegan banana oatmeal muffins! If you're making them I’d love so that you can depart a comment and score letting me understand how you loved them. Enjoy xo!

Oh So Fluffy Vegan Banana Oatmeal Muffins

4.95 from 19 votes

Prep Time 10 minutes

Cook Time 20 mins

Total Time 30 minutes

The fluffiest vegan banana oatmeal muffins you'll be able to ever make! These easy vegan banana muffins are naturally sweetened with banana and coconut sugar and made additional nutritious with oatmeal. Options so as to add chocolate chips or chopped nuts for the very best breakfast or snack!

  • For the wet ingredients:
  • 3 medium to huge further ripe bananas, mashed (about 1 ⅓ cup mashed banana)
  • cup coconut sugar (or sub brown sugar)
  • 2 tablespoons flaxseed meal
  • ½ cup dairy free milk of selection
  • cup melted and cooled coconut oil (or sub vegan butter)
  • ½ tablespoon vanilla extract
  • For the dry components:
  • 1 cup all goal flour
  • ¾ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon flooring cinnamon
  • ½ teaspoon salt
  • Optional add-ins:
  • ½ cup chocolate chips
  • ½ cup chopped walnuts (or pecans)
  1. Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re most effective making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to forestall sticking.

  2. In a large bowl combine together the mashed banana, coconut sugar, flaxseed meal, dairy loose milk, coconut oil and vanilla extract till neatly combined.

  3. In a large bowl, whisk in combination the dry substances: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry elements to wet ingredients and blend till simply blended. Do not overmix; it’s utterly wonderful if there are some lumps of banana, and so forth. Feel loose to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or each!) if you’d like.

  4. Evenly divide batter between 10 muffin liners. Sprinkle tops with a couple of additional oats to lead them to beautiful. Bake for 18-25 mins or till a tester inserted into the middle comes out clean or with only some crumbs hooked up. Allow muffins to chill within the pan for 5-10 mins, then remove and transfer to a twine rack to finish cooling. Enjoy!

Frozen bananas will have to be thawed first and then tired of excess liquid ahead of the use of in this recipe.

If you use whole wheat flour (I recommend complete wheat pastry or white whole wheat flour), you’ll most likely want to upload 2-Four more tablespoons of milk to the recipe.

To make gluten free: I recommend the use of chickpea flour or an all objective gluten free flour. I do not counsel the usage of almond flour or coconut flour in this recipe.

To freeze: wrap muffins personally in freezer-safe bags or retailer them in a big freezer bag. When you’re able to revel in them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.


Servings: 10 muffins

Serving dimension: 1 muffin

Calories: 190kcal

Fat: 8.4g

Saturated fats: 6.3g

Carbohydrates: 28.1g

Fiber: 2.5g

Sugar: 11g

Protein: 2.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography through: Eat Love Eats

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