Vegan Banana Oatmeal Muffins

These vegan banana oatmeal muffins are tender, moist, and incredibly delicious. Made in one bowl with simple ingredients, they come together in under an hour and freeze beautifully for easy meal prep.

Enjoy these muffins with a protein iced coffee or soy milk latte for a quick mid-afternoon pick-me-up. For a heartier breakfast, pair them with a banana peanut butter smoothie or creamy tofu smoothie to keep you full and satisfied! 

Muffins are one of my favorite things to meal prep. I always keep a batch on hand to have something quick to grab-and-go on busy mornings. My go-to recipes include applesauce banana muffins, chocolate banana protein muffins, and, of course, these vegan banana oatmeal muffins!  

💚Why you will love these banana oatmeal muffins

• Fluffy yet hearty and naturally vegan (with gluten-free options) 
• A one-bowl recipe ready in an hour 
• Super satisfying and filling, making it a great grab-and-go breakfast or snack 
• A great meal-prep recipe that freezes beautifully

🌾What you will need 

• Bananas – Use ripe, spotty bananas for natural sweetness and moisture.
• Oats – Rolled oats are preferred as they add a heartier bite. 
• Maple syrup – Swap with any liquid sweetener and adjust for sweetness.
• Ground flax – Acts as a binder in place of eggs. Can be substituted with ground chia seeds. 
• Oil – I am using light olive oil, but canola or sunflower oil work, too.
• Milk – Any plant-based milk works!
• Baking soda & powder – The combination of both gives the best rise. Ensure that they are fresh and still good to use. 

✨Substitutions and variations

• 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 – If using frozen bananas, allow them to thaw completely and drain excess liquid to prevent soggy muffins.
• Chocolate chip muffins – Stir in up to ½ cup of your favorite chocolate chips. 
• Other add-ins – Try ½ cup of nuts, dried fruit (raisins, cranberries), or even blueberries (fresh or frozen) for a fun twist.
• High-protein version – Check out my vegan protein muffins!
• Make it a loaf – 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 correctly – I recommend using a kitchen scale (like this Ozeri scale) for accuracy. If using cups, use the scoop-and-level method to avoid dry muffins.
• Baking technique – Starting with a high temperature encourages the muffin 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 muffins – Let them sit in the pan for 2-3 minutes, then transfer to a cooling rack to prevent soggy bottoms.
• Serving muffins – Enjoy banana oatmeal muffins plain, or warm them up and top them with nut butter (like my coconut almond butter) to jazz things up!

❄️Storing suggestions 

 Let vegan banana oatmeal muffins 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 overnight in the fridge, then microwave for 15-30 seconds until warm. You could also heat it up in the oven.

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