Vegan Oatmeal Banana Muffins

These Vegan Oatmeal Banana Muffins are the fluffiest and most moist vegan muffins ever! With the option to make these gluten-free, these muffins are versatile and so easy to make. They are a filling breakfast or snack that everyone will love!

These banana muffins are basically banana bread, but just in muffin form for convenience! They bake more quickly and you can totally take these on-the-go for an easy breakfast or snack.

Start your day off right and treat yourself to a vegan oatmeal banana muffin! Using only wholesome, good-for-you ingredients, these muffins are nutritious and so delicious!

Ingredients Needed

• Bananas: Over ripe bananas work amazingly since they are a bit sweeter and softer! The bananas add loads of moisture to these muffins, too.
• Plant-based Milk: We recommend using unsweetened almond milk or oat milk.
• Vegan Butter: Some melted vegan butter adds moisture for a tender crumb!
• Maple Syrup: Maple syrup is a great natural sweetener. You can also use regular sugar if you prefer!
• Cinnamon: Cinnamon is a warm, comforting spice that goes really well in these vegan oatmeal banana muffins.
• Baking Powder & Baking Soda: Baking powder and baking soda help to make these muffins super fluffy!
• Vanilla: Vanilla is added for extra flavor.
• Quick Oats: Quick oats add fiber and structure here. They also cook more quickly in the oven than old fashioned oats!
• Flour: All-purpose flour works great, but if you want gluten-free banana muffins we recommend using a replacement flour like King Arthur Measure for Measure Flour.

How to Make This Recipe

Step 1: Preheat the oven to 350 F.

Step 2: In a large mixing bowl, smash the bananas with a fork or potato masher. Mix the bananas, almond or oat milk, vegan butter, maple syrup, cinnamon, baking soda, baking powder and vanilla together.

Step 3: Then, mix in the oats and flour until a batter forms.

Step 4: Pour the batter into 16 lined muffin cups and bake for about 25 minutes.

Expert Tips

• Don't over mix the batter! Mix in the flour just until the ingredients are combined. If you over mix, it can cause dense muffins!
• Measure the flour carefully. Another culprit of dense and tough baked goods is using too much flour. To measure the flour accurately, spoon the flour into the measuring cup and then use the back of a butter knife to level off the flour.
• Use over ripe bananas! Over ripe bananas work best when baking! If your bananas aren't overly ripe yet, then you can peel them and pop them in the microwave for about 20-30 seconds to get the softer. They won't be as sweet, but they will still be delicious!

Frequently Asked Questions

Storing Suggestions

• To store: Store in an airtight container at room temperature for up to 4 days. Or place in the fridge for up to one week. Keep in mind that muffins do dry out a bit in the fridge!
• To freeze: These muffins are super freezer friendly! You can wrap them individually in plastic wrap or store them in a large freezer bag. You can then thaw them at room temperature or pop them in the microwave to reheat them!

More Muffin Recipes to Try

• Vegan Lemon Blueberry Muffins
• Strawberry Banana Muffins
• Easy Chocolate Chip Muffins
• Oatmeal Gingerbread Muffins

The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.