Make the BEST vegan banana oatmeal muffins! They’re tender, fluffy, and made in one bowl for a quick, easy, wholesome breakfast or snack that's ready in just 30 minutes!
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Why You’ll Love This Recipe
Once upon a time, discovering overripe bananas felt like a waste – until I realized it’s basically nature's excuse to bake. From this easy protein banana bread to vegan cinnamon and banana pecan muffins, there’s always something delicious to make. This time, it’s time for vegan banana oatmeal muffins – fluffy, tender, and made with hearty oats and optional nuts for a wholesome, satisfying treat.
The best part? They’re made in one bowl with just eight simple ingredients, meaning you can spend less time baking and more time enjoying them. They’re also child-approved, freezer-friendly, and totally customizable—add vegan chocolate chips, nuts, or a decadent topping to make them your own.
The next time you have ripe bananas, you might also enjoy a vegan banana milkshake or simple blueberry banana smoothie – yum! And if you're looking for more muffin recipes, you'll love these easy vegan pumpkin muffins, healthy veggie muffins, easy vegan chocolate cupcakes, and vegan blackberry orange cupcakes.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Want to reduce the oil in the muffins? You may be able to replace a portion (up to 50%) with unsweetened applesauce/vegan Greek yogurt.
Recipe Variations
- Vanilla extract: ½ teaspoon adds a hint of warm depth that complements the banana.
- Nutmeg: Just a pinch for more depth in the vegan banana oatmeal muffins.
- Nut butter: Add 2-3 tablespoon peanut/almond butter to the batter.
- Shredded coconut: A few tbsp, raw or toasted, for texture/flavor.
- Other mix-ins: Instead of or alongside the nuts, you could add ¼-⅓ cup of:
- Vegan chocolate chipsDried fruit (raisins/cranberries/chopped dates)
- Berries (blueberries, raspberries, or chopped strawberries)
- Toppings: Add decadence to easy vegan banana muffins with:
- Crumb topping (like in this easy peach crisp)
- Coarse sugar
- Glaze (a basic or vegan cream cheese glaze)
- Vegan cream cheese frosting
How to Make Vegan Oatmeal Banana Muffins
Step 1: Preheat the oven to 375F/190C and lightly grease or line a muffin tin. Then, use a fork or potato masher to mash the bananas in a large bowl.
Step 2: Stir in the sugar, oil, baking powder, baking soda, cinnamon, salt, and flour until combined, but do not over-mix the batter.
Step 3: Carefully fold in the oats and nuts (if using). Then, spoon the batter into the muffin tin, filling each to the top. Optionally, sprinkle them with more oats.
Step 4: Bake the banana walnut muffins for 10-18 minutes (this depends on your oven) or until golden brown on top and a skewer inserted in the center comes out clean). Remove from the oven and leave to cool for 10 minutes before removing them from the tin and cooling completely on a cooling rack. Enjoy!
FAQs
I don’t recommend it, as they take longer to soften and cook, so they will leave a gritty/ tough texture in the muffins.
Absolutely – thaw completely, drain any excess liquid, mash, and use.
Though I haven’t tried it, you probably could, though the texture won’t be as fluffy.
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Pro Recipe Tips
- Use the spoon-and-level method for flour: Fluff it in its bag, spoon it into the cup, then level with the back of a knife. This ensures you don’t use too much and end up with dense, dry muffins.
- Use super ripe bananas: Choose bananas that are super soft with plenty of brown spots for the sweetest banana flavor.
- Don’t overmix the batter. Mix only until the dry ingredients are incorporated— a few tiny lumps are fine. This helps avoid dense, rubbery vegan oat banana muffins.
Storage Instructions
Store: Store the vegan banana nut muffins in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Freezer: Flash freeze the vegan banana walnut muffins until solid, wrap in plastic wrap, transfer to a Ziplock/Stasher, and store for up to 3 months.
Thaw overnight in fridge, on the counter, or for 30-50 seconds in a microwave.
Reheat: Gently warm for 20-30 seconds in a microwave.
Vegan Banana Oatmeal Muffins
Ingredients
- 2 large bananas
- ⅓ cup sugar
- ⅓ cup canola oil melted vegan butter or coconut oil may also work
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ⅓ cup of crushed walnuts
- ¼ cup of old-fashioned oats
Instructions
- Preheat the oven to 375 degrees F and lightly grease a muffin tin.
- In a large bowl, mash the bananas using a fork or potato masher.
- Add sugar, oil, baking powder, baking soda, cinnamon, salt, and flour, and gently mix together until well combined.
- Fold walnuts and oats into the batter.
- Spoon the batter into the muffin tin, filling to the top.
- Bake for 10 to 15 minutes or until the muffins are golden brown.
Notes
- Use the spoon-and-level method for flour: Fluff it in its bag, spoon it into the cup, then level with the back of a knife. This ensures you don’t use too much and end up with dense, dry muffins.
- Use super ripe bananas: Choose bananas that are super soft with plenty of brown spots for the sweetest banana flavor.
- Don’t overmix the batter. Mix only until the dry ingredients are incorporated— a few tiny lumps are fine. This helps avoid dense, rubbery vegan oat banana muffins.
Andrea says
Love these breakfast muffins so much!