Vegan Banana Oatmeal Muffins

Moist and fluffy, these vegan banana oatmeal muffins come together in an hour, with blender instructions included. Naturally gluten-free and healthy, they make a great quick breakfast or grab-and-go snack.

In addition to this recipe, we love using overripe bananas to make banana applesauce muffins, vegan protein cookies, and banana pumpkin bread!

These vegan banana oatmeal muffins are everything I look for in a grab-and-go breakfast. Enriched with oats and naturally sweetened with bananas, it keeps me satisfied until lunch.

To make this a 10 out of 10 breakfast, I like pairing muffins with a protein source. This can be anything from a tofu smoothie or protein iced coffee to meaty vegan Italian sausages on the side! 

💚Why you will love vegan banana oatmeal muffins

• Muffins are fluffy, moist, and delicious without being sickly sweet
• Incredibly hearty and satisfying, keeping you satisfied for hours
• A freezer-friendly recipe that is great for meal prep
• All you need is a bowl (or blender), a few simple ingredients and 1 hour to make them!

🌾What you will need 

• Bananas - Use ripe, spotty ones for maximum sweetness.
• Oats - Rolled oats are preferred, as they offer a heartier bite than quick oats. Steel-cut oats are too tough for this recipe (use them in my steel-cut oats cookies instead!)
• Ground flax/chia - As this recipe is eggless, we are making a flax egg to bind the ingredients.
• Baking soda and baking powder - Make sure they are not expired and still good to use. The combination of both yields the fluffiest muffins!
• Other add-ins - Try ½ cup of nuts, dried fruit (raisins, cranberries), or even blueberries (fresh or frozen) for a fun twist. To make chocolate chip muffins, you can add up to ½ cup of your preferred chocolate chips.

✨Ingredients swaps and add-ins

• All-purpose flour - Swap with whole-wheat flour for a heartier muffin (it will be denser) or use a gluten-free blend for a gluten-free option.
• Frozen bananas - Allow to thaw completely, then drain excess liquid to prevent soggy muffins.
• High-protein version - Check out my vegan protein muffins or chocolate banana protein muffins!
• Make banana oatmeal bread - Pour into a loaf pan and bake at 180°C (350°F) for 40-50 minutes.

🔪How to make vegan banana oatmeal muffins

Step 1: Combine ground flax with 6 tablespoons of water and let it sit until it forms a gel-like consistency.

Step 2: Add bananas to a bowl and mash until relatively smooth.

✅Helpful tips 

• Measuring flour accurately - Using a kitchen scale is the most accurate. If using measuring cups, follow the spoon-and-level method. Avoid scooping flour directly from the bag or packing flour into cups.
• Do not overmix - Overdeveloped gluten will yield tough and chewy muffins. Folding them until just combine is sufficient.
• Baking technique - Starting at a high temperature encourages muffins to rise. We then decrease the temperature to ensure that the muffins are properly cooked.
• Testing for doneness - Insert a toothpick into the center; if it comes out mostly dry, the muffins are ready.
• Cooling vegan oatmeal muffins - Let them sit in the pan for 2-3 minutes, then transfer to a cooling rack to prevent soggy bottoms.

❄️Storing suggestions 

 Allow vegan banana oat muffins to cool completely before storing.

Fridge - Keep the muffins in an airtight container and refrigerate for up to 5 days.

Freezer - Store in a zip-top bag or freezer-safe container for up to 3 months.

Reheating - Thaw frozen muffins on the counter for 30 minutes, then reheat in the oven for 5-6 minutes. Or microwave from frozen for around 30-40 seconds.