I teased this incredible recipe a few weeks ago on Instagram and based on everyone’s response I knew I had to get these posted ASAP. These are seriously the most delicious, fluffy vegan banana muffins I’ve ever made (or eaten!) I made these beauties with oatmeal for a hearty, nutritious boost that takes them to the next level.
If you’ve been loving my vegan banana bread you’re going to absolutely adore these perfectly moist vegan banana oatmeal muffins. They’re freezer-friendly and make the perfect, easy breakfast or snack for the kiddos.
As always, feel free to get a lil’ wild and add some chocolate chips or your fav chopped nuts! You do you. Enjoy!
What makes these banana oatmeal muffins vegan?
We’re skipping the dairy and eggs in these fluffy vegan banana muffins and are instead using:
- Flaxseed meal instead of eggs
- Coconut oil instead of butter
- Dairy free milk instead of regular milk
- And dairy free chocolate chips instead of regular ones
Everything you need to make vegan banana oatmeal muffins
This healthy vegan banana muffin recipe is made with plenty of pantry staples for ease and they’re seriously some of the fluffiest muffins I’ve ever made. Here’s what you’ll need to make them:
- Bananas: you’ll need about 3 bananas to naturally sweeten the muffin and give them that delicious banana flavor.
- Coconut sugar: we’re naturally sweetening these vegan banana muffins with coconut sugar.
- Flaxseed meal: instead of eggs, these banana muffins have flaxseed meal to keep them vegan and help them hold together well.
- Milk: feel free to use any dairy free milk you’d like.
- Coconut oil: you’ll also need some coconut oil to add moisture to the muffins. Vegan butter works just as well!
- Flour: these vegan banana muffins are made with all purpose flour to keep them super fluffy. See below for my substitute recommendations!
- Oats: who doesn’t love a good oatmeal muffin? You’ll need rolled oats for the perfect texture.
- Baking staples: you’ll also need baking powder, baking soda, vanilla, cinnamon & salt.
- Optional add-ins: I love mixing in chocolate chips and chopped walnuts or pecans, but the choice is yours! Be sure to use dairy free chocolate chips to keep them vegan.
Optional ingredient swaps
I’d recommend sticking to the recipe as best you can so that the banana oatmeal muffins turn out perfectly fluffy and delicious, but if you do need to make some substitutions here’s what I can recommend:
- Choose your sugar. I like to keep these refined sugar free by using coconut sugar, but brown sugar will work just as well.
- Swap your flour. Using all purpose flour gives them the perfect, fluffy texture, but you can also use a whole wheat flour (I recommend whole wheat pastry flour). If you do use whole wheat flour you’ll likely need 2-4 more tablespoons of milk as whole wheat flour tends to be more dense.
- Make them gluten free. I suggest trying chickpea flour or an all purpose gluten free flour, but I do not recommend swapping for almond flour or coconut flour.
Can I use steel cut oats?
I would not recommend using steel cut oats in this recipe as they are much grittier and denser. Rolled oats make these vegan banana muffins super fluffy.
How to use frozen bananas in muffins
Yes, these vegan banana oatmeal muffins will work using frozen bananas! Just be sure to thaw your bananas completely and drain off the excess liquid so that the muffins don’t end up too moist.
Tips for making the best vegan banana muffins
- Use extra ripe bananas. I mean EXTRA ripe and almost brown. They’ll give these vegan banana oatmeal muffins a natural sweetness.
- Use fresh baking soda & powder. This will ensure that the muffins rise properly. If your baking soda or baking powder is more than 3 months old I’d suggest swapping it out.
- Don’t overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want. It’s okay if there are some lumps of banana in the batter!
Freezer-friendly banana oatmeal muffins
I love freezing these vegan banana muffins for easy breakfasts and snacks. Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
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I hope you love these fluffy vegan banana oatmeal muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!
Oh So Fluffy Vegan Banana Oatmeal Muffins
The fluffiest vegan banana oatmeal muffins you’ll ever make! These easy vegan banana muffins are naturally sweetened with banana and coconut sugar and made extra nutritious with oatmeal. Options to add chocolate chips or chopped nuts for the perfect breakfast or snack!
- For the wet ingredients:
- 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ⅓ cup coconut sugar (or sub brown sugar)
- 2 tablespoons flaxseed meal
- ½ cup dairy free milk of choice
- ⅓ cup melted and cooled coconut oil (or sub vegan butter)
- ½ tablespoon vanilla extract
- For the dry ingredients:
- 1 cup all purpose flour
- ¾ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup chocolate chips
- ½ cup chopped walnuts (or pecans)
Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.
In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.
In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
Evenly divide batter between 10 muffin liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Enjoy!
Frozen bananas should be thawed first and then drained of excess liquid before using in this recipe.
If you use whole wheat flour (I recommend whole wheat pastry or white whole wheat flour), you’ll likely need to add 2-4 more tablespoons of milk to the recipe.
To make gluten free: I suggest using chickpea flour or an all purpose gluten free flour. I do not recommend using almond flour or coconut flour in this recipe.
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Nutrition
Servings: 10 muffins
Serving size: 1 muffin
Calories: 190kcal
Fat: 8.4g
Saturated fat: 6.3g
Carbohydrates: 28.1g
Fiber: 2.5g
Sugar: 11g
Protein: 2.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
