These Vegan Banana Oatmeal Muffins are a must-have for breakfast or an afternoon snack. They’re super moist, naturally sweetened with bananas and maple syrup, and inherently gluten-free. Don’t forget the chocolate chips for an extra decadent twist.
Table of Contents
Ingredients
- Bananas
- Oat milk
- Maple syrup
- Peanut butter
- Vanilla extract
- Oat flour
- Baking powder
- Walnuts
- Vegan chocolate chips
How to Make
Step 1:
Preheat the oven to 350°F (175°C). Lightly grease or line a standard 12-cup muffin tin. Set aside.
Step 2:
Add the wet ingredients to a blender. Blend for 10 seconds to combine, then set aside.
Step 3:
Add the oat flour and baking powder to a large mixing bowl and whisk to combine.
Step 4:
Pour the blended wet mixture into the bowl with the dry ingredients. Gently stir with a wooden spoon until just combined, being careful not to overmix. Some lumps left behind in the batter are okay. Use a silicone spatula to fold in the walnuts and optional chocolate chips.
Step 5:
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Step 6:
Place the tin in the preheated oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Step 7:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Cool the muffins completely before serving. Enjoy!
More vegan breakfasts:
Banana Oatmeal Pancakes
Blueberry Oatmeal Muffins
Blueberry Oatmeal Pancakes
Granola Cups
Related vegan recipe roundups:
banana, breakfast, brunch, meal prep
Vegan Banana Oatmeal Muffins
Ingredients
Wet ingredients
- 3 medium very ripe bananas
- 5 tbsp oat milk
- 5 tbsp maple syrup
- 2 tbsp peanut butter
- 1 tsp vanilla extract
Dry ingredients
- 2 cups oat flour
- 1 tsp baking powder
Add-ins
- 4 tbsp chopped walnuts
- 4 tbsp sugar-free vegan chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line a standard 12-cup muffin tin. Set aside.
- Add the wet ingredients to a blender. Blend for 10 seconds to combine, then set aside.
- Add the oat flour and baking powder to a large mixing bowl and whisk to combine.
- Pour the blended wet mixture into the bowl with the dry ingredients. Gently stir with a wooden spoon until just combined, being careful not to overmix. Some lumps left behind in the batter are okay. Use a silicone spatula to fold in the walnuts and optional chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Place the tin in the preheated oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Cool the muffins completely before serving. Enjoy!