Vegan Banana Oatmeal Muffins

Banana muffins arranged on a baking tray lined with parchment paper.

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 186kcal

Author: Meesha

Equipment

12-hole muffin tin

Ingredients

2 tablespoons ground flax seeds or ground chia seed
3 large bananas about 16oz/450g*
⅓ cup maple syrup or another liquid sweetener
¼ cup light olive oil or canola/sunflower/coconut oil
¼-1/2 cup soy milk or another plant-based milk of choice
1 teaspoon vanilla extract
1 ½ cup all purpose flour or gluten-free flour blend
1 cup oats rolled or quick (use gluten-free if needed)
2 teaspoons baking powder
1 teaspoon baking soda

Instructions

Preheat oven to 210C/410F. Line your muffin tray with liners or grease them with some spray oil.
Combine ground flax with 6 tablespoons of water and let it sit until it forms a gel-like consistency.
Add bananas to a bowl and mash until relatively smooth.
Next, mix in the rest of the wet ingredients. Stir until everything just combined.
Add flour, oats, baking powder, and baking soda. Gently fold ingredients until just combined.
Spoon batter into a 12-hole muffin tin, filling each about ¾ full.
Bake it at 210C/410F for 10 minutes.
Reduce the temperature to 180C/350F and bake for another 20-25 minutes or until they are cooked or a toothpick comes out clean when inserted down the middle.
Allow muffins to set in the pan for 2-3 minutes, then transfer them to a cooling rack to cool down completely.

Notes

*If using frozen bananas - Allow to thaw completely, then drain excess liquid to prevent soggy muffins.

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.
Making batter in a blender - Blend together flax egg and the rest of the wet ingredients. Add in flour, baking powder, and soda, blending until just incorporated, then stir in oats.

Storing muffins - Muffins can be refrigerated for 5 days or frozen for 3 months. Allow them to thaw on the counter for 30 minutes before heating them in the oven. Or microwave from frozen for around 20-30 seconds.

Nutrition