We are going bananas over these Vegan Banana Muffins!!!! They are so quick and easy to make using just one bowl & freezes well. These muffins are incredibly soft & fluffy even without dairy, eggs or, all-purpose flour. A healthier snack option for you made with rolled oats and whole wheat flour. It has the right amount of sweetness from overripe bananas and raw sugar. The only basic banana oatmeal muffin recipe that you need for endless variations and your favorite mix-in ideas!
Raise your hands if you think muffins are a convenient snack. Making a big batch of hearty muffins every two weeks is a part of my routine now.
As a mom, I prefer offering my kids homemade muffins rather than sugar-loaded cupcakes or a bag of cookies.
This healthy vegan banana muffin recipe is approved by my toddler as well.
Snacking is a big deal at my place. On school days as well as on holidays snacking doesn’t stop.
It is not easy for me to make a snack from scratch every day. So muffins are a great savior.
Just bake, wrap and freeze for a wholesome breakfast in a pinch.
Ingredients to make these super simple Vegan Banana Muffins
The base –
Oatmeal – No need to grind the oats to make oat flour. I have used old fashioned rolled oats straight out of the container. Quick oats work great as well. Do not sub it with oat flour.
Whole wheat flour – Instead of all-purpose flour which is used to make bakery-style muffins, I have used atta aka whole wheat flour.
For binding the muffins without eggs –
Flaxseed meal – If you are following my recipes, you know how much I love flaxseed meal in my bakes. It is a great egg substitute and comes with amazing health benefits. Flaxseed meal is full of fiber and omega 3.
For making muffins fluffy and tender –
A combination of baking powder and baking soda is used here.
I can’t stress enough on how important it is to use full power fresh and not old leavening agents for great results.
For making muffins soft and moist –
The combination of oil, plant milk, and bananas does the magic.
I have used less oil as compared to what I generally bake with as bananas make up for the moistness.
Vinegar or lemon juice –
These acids react with baking soda to create fluffy muffins. Use either one.
The sweetener used for the muffins –
Starting off with overripe bananas are the key to the majority part of sweetness in these muffins.
If the bananas are not very ripe then use a bit more sugar to adjust the sweetness of these muffins.
I have used raw sugar too. You may substitute it with coconut sugar or pure maple syrup too.
Regular granulated sugar will work fine too.
Adding flavor –
I have used salt, vanilla, and cinnamon for
Step by step making of Vegan Banana Oatmeal Muffins
I have made these muffins using cupcake pan and liners to keep it portion controlled for my family.
You may use a standard muffin pan if desired.
Step 1
In a big bowl add milk, water, oats, sugar, cinnamon, lemon juice & vanilla.
Stir to combine and let it rest aside for 15-20 minutes. (Do not skip the resting step)
Soaking the rolled oats in milk is the secret to moist and tender muffins.
Meanwhile, stir 1 tablespoon flaxseed meal in 3 tablespoons water and set aside to gel.
After 15 minutes add in the prepared flaxseed gel and mashed bananas to the oatmeal bowl and mix well.
Step 2
Now add in the remaining ingredients like flour, baking powder, soda, and salt to the mixture.
Step 3
Stir well to combine.
Just use a simple spatula to fold in the ingredients.
No whisk or beater required.
Mix until everything comes together. Do not overmix.
The mixture is supposed to be thicker than any cake batter.
As flour quality differs and if the batter is too thick add 2-3 tablespoons water.
Step 4
Scoop the mixture into the prepared muffin pan all the way to the top.
Yes, fill it all the way up. This way you will get nice bakery-style domed muffins.
Sprinkle some rolled oats and brown sugar on the top.
Bake it in a pre-heated oven for 18-22 minutes or until a toothpick inserted in the center muffin comes out clean.
Mine is done at a 20-minute mark using a standard cupcake pan.
Step 5
Once done let it cool down in the pan for 10 minutes and then transfer them onto a wire cooling rack.
Peel off the liner only when the muffins are completely cooled down.
Enjoy it warm or cold for breakfast or as a quick snack.
You can smear some jam, butter, or drizzle some maple syrup for extra deliciousness.
Important tips and tricks to make the best muffins
- Let the oatmeal soak in the milk for at least 15 minutes and at the most for an hour.
- For a lovely muffin dome on the top fill the muffin pan or the liners up to the very top.
- Simply fold in the dry ingredients and do not over mix.
- Always rely on the toothpick test as every oven is different.
- If the toothpick comes out clean or with few crumbs, muffins are done.
- If it comes out with sticky batter bake for few more minutes.
Possible Substitutes to make these oatmeal banana muffins
- As these are banana muffins there is no substitute for that!
- Rolled oats can be swapped by quick oats.
- Use oil of your choice. Melted coconut oil, avocado oil, or even melted cooled butter works.
- Use milk of your choice like oat, almond, cashew, or soy milk.
- If you consume dairy then use regular cow milk.
- Substitute raw sugar with coconut sugar or your preferred sugar.
Storage and freezing instructions
Can you store muffins over the counter?
These muffins stay great for up to 2 days on room temperature if stored in a cool dry place.
How to store muffins in the fridge?
Place muffins in an airtight container and store them in the fridge for up to 4 days.
How to freeze muffins?
Vegan banana muffins freeze well. Just wrap each muffin individually in saran wrap then foil and store in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming.
Microwave before eating
If you enjoy muffins warm, feel free to microwave it for 20 seconds. They will taste like they are just out of the oven.
1 basic Vegan Banana Muffin recipe for all your favorite add on’s
Consider this as a master oatmeal banana muffin recipe for hearty breakfast or a snack.
Even without all-purpose flour or eggs, these muffins are tender and moist.
Fruit and nuts are the way to go!!!
You can add your favorite chopped fruit or nuts to the muffin batter.
May be one week you can do strawberry banana muffins followed by blueberry muffins the week later.
Add toasted nuts like pecans, walnuts, almonds, or pistachios for extra nutrition.
Flavor it up!!!
Use spices or extracts of your choice to add more flavor to the muffins.
Cinnamon, vanilla, cardamom, pumpkin spice or chai spice tastes great in a banana muffin.
Add a blob of jam midway while filling the muffin liner, then add more batter on the top for delicious jam muffins.
Add chocolate!!
Chocolate makes anything taste just better. You may use chocolate chips, peanut butter chips, or even sugar-free chocolate chips to this muffin batter.
My favorite is using chunks of dark chocolate. Heaven!!
Muffins are not supposed to be overly sweet
Bakery muffins are loaded with sugar. I have no idea why?
So keep it simple with homemade ones.
Muffins are meant to be eaten as a snack or for breakfast with a smear of butter or jam.
Dates, cranberries, and raisins are natural sweet additions to your muffins. Consider adding them.
A drizzle of sugar-free maple syrup works great too.
KEEP IN TOUCH –
Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter
Pin this recipe for future reference –
Other vegan muffin recipes that you should try –
Eggless Whole wheat strawberry banana oat muffins
Vegan Banana Chocolate Muffins
Healthy Chocolate Zucchini muffins
Breakfast oats berry multigrain muffins
Other delicious tea time cakes
Vegan Mango Peach Almond loaf cake
Vegan Banana Muffin Recipe –
The recipe is given in grams and cups.
USA Cup size used. 1 cup = 240 ml
Vegan Banana Muffins
Ingredients
- 110 grams / 1 cup Old Fashioned Rolled Oats
- 230 grams /1 ¾ cup Whole Wheat flour
- 96 grams/ ½ cup Raw sugar see notes
- 295 ml / 1¼ cup Milk of choice see notes
- 2 tablespoons water
- 70 ml / ⅓ cup neutral-tasting oil of choice
- 210 grams / 1 cup Ripe mashed bananas approx. 2 medium size ones
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon lemon juice OR vinegar
- 1.5 teaspoon pure vanilla extract
- 1 teaspoon cinnamon optional
- ½ teaspoon salt
- 2 tablespoons additional water if the batter is too thick
To make flaxseed gel
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water I warm it for 15 seconds in the microwave
Instructions
- Pre-heat oven to 375 deg F / 190 Deg C.
- Line the cupcake pan with liners or lightly brush oil & dust the muffin pan with flour if making it without liners.
- In a big bowl add milk, water, oil, oats, sugar, cinnamon, lemon juice & vanilla.
- Stir well to combine and let it rest aside for 15-20 minutes. (Do not skip the resting step)
- Soaking the rolled oats in milk is the secret to moist and tender muffins.
- Meanwhile, stir 1 tablespoon flaxseed meal in 3 tablespoons water and set aside to gel.
- After 15 minutes add in the prepared flaxseed gel to the oatmeal bowl as well as the remaining ingredients like flour, mashed bananas, baking powder, soda, and salt to the mixture.
- Stir well to combine.
- Just use a simple spatula to fold in the ingredients.
- No whisk or beater required.
- Mix until everything comes together. Do not overmix.
- The mixture is supposed to be thicker than any cake batter.
- As flour quality differs and if the batter is too thick add 2-3 tablespoons water.
- Scoop the mixture into the prepared muffin pan all the way to the top.
- Yes, fill it all the way up. This way you will get nice bakery-style domed muffins.
- Sprinkle some rolled oats and brown sugar on the top.
- Bake it in a pre-heated oven on the middle rack for 18-22 minutes or until a toothpick inserted in the center muffin comes out clean.
- Mine is done at a 20-minute mark using a standard cupcake pan.
- Once done let it cool down in the pan for 10 minutes and then transfer them onto a wire cooling rack.
- Peel off the liner only when the muffins are completely cooled down.
- Enjoy it warm or cold for breakfast or as a quick snack.
- You can smear some jam, butter, or drizzle some maple syrup for extra deliciousness.
- Store as directed in the notes.
Notes
Important tips and tricks to make the best muffins
- Let the oatmeal soak in the milk for at least 15- 20 minutes and at the most for an hour.
- For a lovely muffin dome on the top fill the muffin pan or the liners up to the very top.
- Simply fold in the dry ingredients and do not over mix.
- Always rely on the toothpick test as every oven is different.
- If the toothpick comes out clean or with few crumbs, muffins are done.
- If it comes out with sticky batter bake for few more minutes.
Possible Substitutes to make these muffins.
- As these are banana muffins there is no substitute for that!
- Rolled oats can be swapped by quick oats.
- Use oil of your choice. Melted coconut oil, avocado oil, or even melted cooled butter works.
- Use milk of your choice like oat, almond, cashew, or soy milk.
- If you consume dairy then use regular cow milk.
- Substitute raw sugar with coconut sugar or your preferred sugar.
Storage and freezing instructions
Can you store muffins over the counter? These muffins stay great for up to 2 days on room temperature if stored in a cool dry place. How to store muffins in the fridge? Place muffins in an airtight container and store them in the fridge for up to 4 days. How to freeze muffins? Vegan banana muffins freeze well. Just wrap each muffin individually in saran wrap then foil and store in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming. Microwave before eating If you enjoy muffins warm, feel free to microwave it for 20 seconds. They will taste like they are just out of the oven.Nutrition
Could I replace the oil with the banana purée ? Use the water instead of the milk? Thank you.
more banana pure will make it sticky, instead use yogurt or vegan yogurt. Water instead of milk is fine.
Thanks for your reply. Could I omit the oil ? Add half or same amount of water as don’t like the yogurt ? Thank you again.
Oil and yogurt makes the muffins moist, you will have to follow a different recipe altogether.
Thank you . Followed your instructions and turned our amazing like your other recipes !
Hi Khushboo,
Can you please specify any gluten free flour to be used as a substitute for wheat flour? Or, can i use a mix of gluten free flours? I have Tapioca flour, will it do?
Hello Mridhu, I like Bob’s Red Mills gluten-free flour blend. It works great.
Please specify when to add oil?
Hello, Kalika I have updated the post. The oil goes in with the milk and water.
Thanks for one more great recipe . Can’t want to try !
Quick question : I have flaxseeds and not flaxseed meal. Any way to use those here ?
Hello Aarti, just grind it in the blender and it will turn into flax meal. Grind at least half cup for propper meal consistency.It will be like husky powder. Store it in an airtight container. Use as required.