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!

Vegan banana muffins with chocolate chips on top arranged on a white counter with a gray napkin in the corner.

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.

Chocolate chip vegan banana muffins stacked on top of each other one with a bite out of it.

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

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!

Chocolate chip vegan banana muffins on a white counter.

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.

Vegan banana muffins with chocolate chips on top arranged on a white counter with a gray napkin in the corner.

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!

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

Ingredients

Dry Ingredients

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.

Notes

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.

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.

Nutrition Facts
Oatmeal Vegan Banana Muffins
Amount Per Serving
Calories 269 Calories from Fat 100
% Daily Value*
Fat 11.1g17%
Sodium 305.2mg13%
Carbohydrates 40.3g13%
Sugar 21.3g24%
Protein 4.5g9%
Vitamin A 9IU0%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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