Oatmeal Vegan Banana Muffins

The most delicious & moist vegan banana muffins! You’ll be hard-pressed to believe these muffins are made with healthy plant-based ingredients. They taste just like regular banana bread and are gluten-free friendly as well!

I’m a lover of all banana recipes – from pancakes, to bread, to these cute little vegan muffins – you can’t go wrong! And these healthy chocolate studded muffins have it all – balanced sweet taste, moist texture, and wholesome ingredients.

And the best part? You would never they are vegan or “healthy”. It’s a win-win situation for everyone. 😉

Ingredients You’ll Need

Before getting started, I recommend setting all of your baking ingredients out on the counter and checking them off to ensure you have everything needed! Here’s the full ingredient list:

• Oat flour
• Ripe bananas
• Dairy-free milk
• Vegan butter
• Coconut sugar
• Maple Syrup
• Dark chocolate chips
• Cinnamon
• Vanilla extract
• Baking soda
• Baking Powder

How to Make Vegan Banana Muffins

• First, mix dry ingredients together in a large bowl. Then stir in wet ingredients with chocolate chips.
• Use a large spoon or ice cream scoop and fill a greased muffin tin 3/4 of the way – top with chocolate chips. Bake for 30 minutes at 350F for perfection.

Tips for Storing & Freezing Banana Muffins

Keeping baked goods fresh is always key! Whether you are consuming them over several days or freezing them to enjoy for another time.

Keep muffins fresh: for a greater level of freshness I recommend refrigerating leftover muffins for up to 5-7 days – then reheat in the microwave.

Freezing muffins: Make sure muffins have completely cooled before storing in freezer-friendly ziplock bags and freeze for 1-2 months. Defrost at room temperature and reheat in microwave when ready to serve.

Helpful Baking Tips

• I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.
• Either use a greased muffin pan or paper muffin cups.
• I used almond milk in this recipe but you can replace with coconut milk or any other nut-milk/dairy-free milk.
• Serve with a spread of peanut butter for extra flavor.

More Delicious Banana Bread Recipes

• Chocolate Covered Banana Bread Donuts
• Oatmeal Banana Coffee Cake
• Flourless Chocolate Chip Banana Bread
• Oatmeal Banana Pancakes

We enjoy these muffins as a quick on-the-go breakfast or as a healthier dessert with coffee. They are packed with nutrients & antioxidants and you will never be able to tell they are dairy-free and egg free!

I think that sounds like a recipe for success!

If you tried this Oatmeal Vegan Banana Muffins recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Oatmeal Vegan Banana Muffins

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The most delicious & moist vegan banana muffins! You'll be hard-pressed to believe these muffins are made with healthy plant-based ingredients. They taste just like regular banana bread and are gluten-free friendly as well!

Servings 15

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Breakfast, Dessert

Cuisine: American

Tags: how to make vegan banana muffins, vegan banana bread, vegan banana muffins

Freezer Friendly: Yes

Calories: 269 kcal

Author: Bethany Kramer

Ingredients

Dry Ingredients

• 3 cups oat flour
• 3/4 cups coconut sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 cups ripe bananas, mashed
• 1 cup vegan butter, melted (or coconut oil)
• 1 cup Almond milk (or other dairy-free milk)
• 2 Tablespoons Maple syrup (or replace with more coconut sugar)
• 1 teaspoon vanilla extract
• 2/3 cups dark chocolate chips

Instructions

1. Preheat oven 350F.

2. Whisk together all of dry ingredients in a large bowl – oat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt.

3. Then stir in wet ingredients with dry – mashed bananas, melted vegan butter, almond milk, maple syrup, and vanilla extract. Then fold in dark chocolate chips.

4. Use a spoon or ice cream scoop to measure batter into a greased muffin tin – fill 3/4 of the way. Sprinkle with extra chocolate chips over top if desired.

5. Bake muffins for 30 minutes – test with toothpick. Let cool for 10 minutes then carefully use a butter knife to remove edges of muffin from pan – then remove muffin. See notes for storing tips.

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