I teased this incredible recipe a few weeks ago on Instagram and based on everyone’s response I knew I had to get these posted ASAP. These are seriously the most delicious, fluffy vegan banana muffins I’ve ever made (or eaten!) I made these beauties with oatmeal for a hearty, nutritious boost that takes them to the next level.
If you’ve been loving my vegan banana bread you’re going to absolutely adore these perfectly moist vegan banana oatmeal muffins. They’re freezer-friendly and make the perfect, easy breakfast or snack for the kiddos.
As always, feel free to get a lil’ wild and add some chocolate chips or your fav chopped nuts! You do you. Enjoy!
What makes these banana oatmeal muffins vegan?
We’re skipping the dairy and eggs in these fluffy vegan banana muffins and are instead using:
- Flaxseed meal instead of eggs
- Coconut oil instead of butter
- Dairy free milk instead of regular milk
- And dairy free chocolate chips instead of regular ones
Everything you need to make vegan banana muffins
This healthy vegan banana muffin recipe is made with plenty of pantry staples for ease and they’re seriously some of the fluffiest muffins I’ve ever made. Here’s what you’ll need to make them:
- Bananas: you’ll need about 3 bananas to naturally sweeten the muffin and give them that delicious banana flavor.
- Coconut sugar: we’re naturally sweetening these vegan banana muffins with coconut sugar.
- Flaxseed meal: instead of eggs, these banana muffins have flaxseed meal to keep them vegan and help them hold together well.
- Milk: feel free to use any dairy free milk you’d like.
- Coconut oil: you’ll also need some coconut oil to add moisture to the muffins. Vegan butter works just as well!
- Flour: these vegan banana muffins are made with all purpose flour to keep them super fluffy. See below for my substitute recommendations!
- Oats: who doesn’t love a good oatmeal muffin? You’ll need rolled oats for the perfect texture.
- Baking staples: you’ll also need baking powder, baking soda, vanilla, cinnamon & salt.
- Optional add-ins: I love mixing in chocolate chips and chopped walnuts or pecans, but the choice is yours! Be sure to use dairy free chocolate chips to keep them vegan.
Optional ingredient swaps
I’d recommend sticking to the recipe as best you can so that the banana oatmeal muffins turn out perfectly fluffy and delicious, but if you do need to make some substitutions here’s what I can recommend:
- Choose your sugar. I like to keep these refined sugar free by using coconut sugar, but brown sugar will work just as well.
- Swap your flour. Using all purpose flour gives them the perfect, fluffy texture, but you can also use a whole wheat flour (I recommend whole wheat pastry flour). If you do use whole wheat flour you’ll likely need 2-4 more tablespoons of milk as whole wheat flour tends to be more dense.
- Make them gluten free. I suggest trying chickpea flour or an all purpose gluten free flour, but I do not recommend swapping for almond flour or coconut flour.
Can I use steel cut oats?
I would not recommend using steel cut oats in this recipe as they are much grittier and denser. Rolled oats make these vegan banana muffins super fluffy.
How to use frozen bananas in muffins
Yes, these vegan banana oatmeal muffins will work using frozen bananas! Just be sure to thaw your bananas completely and drain off the excess liquid so that the muffins don’t end up too moist.
Tips for making the best vegan banana muffins
- Use extra ripe bananas. I mean EXTRA ripe and almost brown. They’ll give these vegan banana oatmeal muffins a natural sweetness.
- Use fresh baking soda & powder. This will ensure that the muffins rise properly. If your baking soda or baking powder is more than 3 months old I’d suggest swapping it out.
- Don’t overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want. It’s okay if there are some lumps of banana in the batter!
Freezer-friendly banana oatmeal muffins
I love freezing these vegan banana muffins for easy breakfasts and snacks. Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
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I hope you love these fluffy vegan banana oatmeal muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!
Oh So Fluffy Vegan Banana Oatmeal Muffins
The fluffiest vegan banana oatmeal muffins you'll ever make! These easy vegan banana muffins are naturally sweetened with banana and coconut sugar and made extra nutritious with oatmeal. Options to add chocolate chips or chopped nuts for the perfect breakfast or snack!
- For the wet ingredients:
- 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ⅓ cup coconut sugar (or sub brown sugar)
- 2 tablespoons flaxseed meal
- ½ cup dairy free milk of choice
- ⅓ cup melted and cooled coconut oil (or sub vegan butter)
- ½ tablespoon vanilla extract
- For the dry ingredients:
- 1 cup all purpose flour
- ¾ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup chocolate chips
- ½ cup chopped walnuts (or pecans)
Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.
In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.
In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
Evenly divide batter between 10 muffin liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Enjoy!
Frozen bananas should be thawed first and then drained of excess liquid before using in this recipe.
If you use whole wheat flour (I recommend whole wheat pastry or white whole wheat flour), you’ll likely need to add 2-4 more tablespoons of milk to the recipe.
To make gluten free: I suggest using chickpea flour or an all purpose gluten free flour. I do not recommend using almond flour or coconut flour in this recipe.
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Is it possible to make these gluten free? If so, how? Thanks so much, they sound delightful.
Hi! Check out the full blog post and the notes section of the recipe for all of my suggestions for ingredient swaps.
Can I use oat flour to make these instead of all purpose flour ?
Please can u let me know
Hi! I haven’t tested it so I’m not sure. If you’re looking for a gluten free swaps I’d suggest trying chickpea flour or gluten free all purpose flour.
Omg, this was SO GOOD. So fluffy and so flavorful. My new favorite banana muffin recipe of yours
Amazing! Glad you loved them!
Amazing muffins! My entire family loved them & they are so easy to make. I added the dairy free chocolate chips & oh my goodness they were perfect in these muffins. Thank you, Monique for another fantastic recipe!
That’s so great to hear, Lori! Glad you guys are fans 🙂
Allergic to coconut, but thanks for the pictures!
Hi, Susan! These muffins don’t have coconut–they might be a better option for you!
I used grapeseed oil. They came out great.
Nice! Happy that worked well!
I use EVOO instead of coconut oil and turbino sugar instead of coconut sugar and it came out tasting really good.
Best vegan banana muffins! I didn’t have coconut sugar so I used brown sugar and they turned out great. I will say the brown sugar made them extra sweet so stick to coconut sugar if you don’t want as sweet. I also decided to add a crumble topping of pecans, oats, vegan butter and flour, I melted the butter and added to all equal parts of the rest of the crumble toppings. There are going to be a weekly staple in my house 🙂 Thank you for a great vegan muffin (almond flour free) recipe!
So glad to hear that you loved these, Ashley! That crumble topping sounds AMAZING 🙂
I think I may have over baked these muffins because they were not moist and fluffy. I doubled the recipe because I have a big family with hungry kids so perhaps that wasnt helpful either. I just thought they would be…better. My husband said that popping the muffins in the microwave for 15 seconds made them moister. I spread some almond butter on mine and it made for a very satisfying breakfast.
Sorry to hear that! Is there anything you changed about the recipe other than doubling it? Otherwise, it sounds like they were overbaked!
I stumbled across this because I was looking for a way to use up some bananas, and I’m always intrigued at trying vegan recipes. Despite baking for 30+ years that’s still new to me. I added hazelnuts instead of walnuts, and cloned the rest. The result was so good, we were planning another batch before we’d finished the first muffin.
So happy you found the recipe and enjoyed it so much, Mark!! Can’t wait for you to try them again 🙂
I subbed all purpose gluten free flour for all purpose flour and maple syrup for coconut sugar since it’s what I had on hand. They turned out perfectly and make a delicious breakfast!
So happy those swaps worked and that you loved these!
Another amazing recipe. I love that these literally took 5 minutes to whip up so I could make them for my kids before school. So delicious!!! Might be my new favorite of yours Monique.❤️
Aw, that’s so great to hear! So happy you guys are enjoying them 🙂
Just made a second batch of these. These muffins are currently my husband’s and my favorite quick breakfast menu. So tasty, healthy, and easy to make!
That’s amazing!! Happy to hear you guys are loving them 🙂
Would it be ok to use normal eggs in these?
How many eggs would you use to replace the flaxseed meal in this recipe ?
Hi! I haven’t tested these muffins without eggs so I can’t be sure, but I think you can do 1 egg and reduce the amount of milk by about 2 tablespoons!
Can you use ground chia seeds instead of flax meal? If so would you treat it like a chia egg and add water and let it sit before combining with other ingredients?
I haven’t tried it but I believe it should work just fine to add ground chia seeds directly to the batter 🙂 Let me know how it goes!
These muffins are SO delicious! First time making them and just decided to do a double batch because Ambitious Kitchen never fails 😉 I’m not even vegan, just had all the good ingredients needed. These will for sure go into my weekly snack rotation. I added some chocolate chips into mine and they’re a perfect sweet treat!
Yay!! I’m so happy you loved these, Maya. Great ideas to make a double batch and add chocolate chips 🙂
THESE. These are amazing! My dairy loving extended family LOVE THEM. I’ve made them with blueberries and now blackberries as they are what in season around here. Love that I can add any seasonal fruit to these bad boys. Super versatile recipe! So happy to see vegan recipes on here that are do-able.
Ooh love the idea to add blueberries and blackberries in here! So glad you loved these 🙂
As a not overly-keen lover of banana baked products, have to say I really enjoyed these and will definitely make again. Originally made them for hubby who loves banana muffins etc but was totally converted after tasting one 😋 I added some chopped walnuts and really enjoyed the moist, fluffy texture, great muffin recipe 😍
Oh I’m so happy you loved them despite not being the biggest banana fan! Yay! 🙂
Love these! I’ve already made them twice in the last month. I used Bob’s Red Mill 1:1 GF baking flour and it worked out perfectly!
Yay!! Glad that flour worked well and that you’re enjoying them 🙂
The muffins are moist and delicious! Friends loved them as well.
These were delicious! Substituted brown sugar instead of coconut sugar and used regular milk as I didn’t have any almond milk on hand. They turned out amazing and my kids loved them!
These are wonderful—perfect for my toddler who has an egg allergy. We made them into mini muffins for him. Thank you for a great recipe!
Nice!! So happy they turned out well and that you’re enjoying them!
AMAZING RECIPE. Fav banana muffins I’ve ever made. My roommates and I devoured them all in 24 hours. Thank you!
Omg LOVE that!! I’m so happy you guys enjoyed these so much, thank you! ❤️
She really is the muffin queen! First time my family has had a fluffy vegan muffin that was no nonsense easy peasy to make. Added chocolate chips and they were a huge hit
I made this recipe the other day for my family and everyone loved it! My son is such a picky eater so whenever I find a healthy recipe that he actually enjoys is a great day! Will definitely be making again. Thank you!
Just made these and they are so good! I didn’t have any flaxseed (It was a couple months past its best buy date) so I just used two eggs. I’m not vegan but stumbled across your recipe when looking for a good banana muffin recipe. Thought I’d give it a try! How would you recommend storing these? On the counter? In the fridge? You gave instructions to freeze them, but just curious how you would store them and how long they last. Thank you in advance!
Happy you loved them! And good question! I think in an airtight container they’d be fine on the counter for a day or two, then I’d put them in the fridge.
I used gluten free flour and also added the walnuts and vegan chocolate chips !! These muffins are now a family favorite 💚
Hello, this looks like a really good recipe to include in my meal prep plan.
Im planning on using whole wheat flour and 1-2 scoops of protein powder. Would I need to change the milk amount with the addition of protein powder ?
You may need to add just a bit more milk. Check out the photo of the batter in the post to see what it should look like 🙂
Such a delicious muffin! Followed the ingredients exactly and added pecans. They were perfectly sweet and the texture was great. Your muffin recipes are always the best! Thank you!
Soft and fluffy. Absolutely delicious! Thank you for this recipe!
These muffins are the best vegan muffins I have ever made! I did make a couple if changes to make them gluten free by using oat flour. I used brown sugar on place if the coconut sugar and vegetable oil instead of coconut oil and they were amazing! Thank you for the great recipe!
Hands down,hats off. These were the best vegan banana muffins I’ve made! The only thing different I did was grind my oatmeal to a powder. They were moist and soft. I doubled the recipe and froze some. Thank you!
Woohooo! I’m so thrilled you loved them 🙂
This was super delicious!! I tripled the recipe and used 10 ripe bananas, everything else was true to the recipe and I used unsweetened coconut milk. I split the batter into 2 batches and made 2 separate flavors: one had extra cinnamon, cloves, allspice, and nutmeg with dried cranberries and chopped pecans and walnuts. The other batch had cocoa powder and vegan dark chocolate chunks. Both batches had shredded sweetened coconut shreds added as well. I only had cupcake tins and liners and ended up with almost 50 muffins!! I’m extremely pleased with this recipe and I can’t wait to finish these up and make some more! I didn’t have brown sugar or coconut sugar so I used half dark brown sugar and half white sugar, and I used coconut oil. I also added an extra touch of maple syrup to the chocolate batch because cocoa powder is pretty bitter. I highly recommend this recipe!!
Thanks so much for sharing all of this, Liz! Glad they turned out well!
I was shocked how delicious and actually fluffy these muffins came out! So easy to make. I typically put chocolate chips in AKs other muffins but I opted not to this time. A great banana flavor. 10/10 make again!
I’m so glad they came out perfect, YAY!!
This was super delicious!
I used oat milk, half flax half chia, and olive oil instead of coconut oil. I also added chopped walnuts/pecans.
After baking I froze half of them and reheated in the microwave for 30 seconds and it was delightful. Will definitely make again and will try to reduce the oil. Thinking of subbing half the oil for applesauce. We’ll see!
Hi Monique – yesterday, i baked your blueberry almond oat muffins, unfortunately i did not have blueberries but some blackberries and raspberries. I combined them and followed your recipe pretending i am making the blueberry muffins. It turned out so/very good it’s like a perfect combination of everything. I ate a few and shared also a few to a friend and of course my son.
Thank you so much – I can’t wait to bake another batch.
Have you made these in mini muffin tins? If so, how many does it make and what would the cooking time be?
I actually haven’t so I can’t say! Just be sure to test them and take them out when the tester inserted into the middle comes out clean or with just a few crumbs attached 🙂
I made them tonight and they came out great! The batch made 24-30 mini muffins, depending on how much you fill them. I recommend filling all the way to the top. I found a good bake time to be 16 min. But I think my oven needs to be recalibrated so definitely check them at 10 min. I followed the recipe and added a couple vegan chocolate chips to each one, then sprinkled some amaranth seeds on top for extra crunch and nutrition. Perfect snack for my toddler’s school tomorrow.
Mini muffins — how fun! I’m so glad you loved them 🙂 Thanks for leaving a review!
Great Recipe! I swapped the flaxseed meal for apple sauce and substituted the rolled oats with a package of instant oats (maple and brown sugar), they turned out excellent!
So happy that worked well and that you loved them, Hilary! Thank you!
Best banana muffins I’ve ever made! Fluffy and so delish. I also love that oatmeal was involved! I added the walnuts and left out the chocolate, per my personal preferences. Will be making again!!!
These muffins are great! Nice and moist and fluffy will be making these again soon!
Yay!! So glad they turned out delicious 🙂
I made these with the suggested chickpea flour for gluten free and they turned out great! I did mini muffins and added chocolate chips. My 4 boys loved them and they work great for baby led weaning. Will be a regular in our house
These muffins were so easy to make and so delicious! Super fluffy, moist, and flavorful. Definitely a new favorite in my house.
THE BEST I’ve ever had!! Hands down will make these again and again!
So glad you loved them!
Ambitious kitchen is my go to for recipes. They are always yummy.
Thank you so much, Judy! Happy you’re here ❤️
True to the name! These muffins were so fluffy and oh so delicious! The only tiny thing I changed was a little squirt of fresh lemon juice but I know if I hadn’t they would have been amazing just the same! Thank you for this recipe!
Made these for a family brunch after Christmas. Huge crowd pleasers – from a 12 month old, to teenagers, to adults, everyone loved them!
I tweaked this a bit and they are delicious! Only had 2 bananas so I added 1/2 cup more flax and 1/2 cup more oats and also used brown sugar instead of coconut sugar. Also cut back on the oil – used about 2 T of Mykonos vegan butter instead. They are moist, totally delicious and I got 12 instead of 10
Really good structure – not crumbly or stodgy either. Will definitely make again, I used brown sugar and didn’t properly measure the coconut oil just eye-balled it. Again just added a big splash of plant milk.
How many eggs if I want to make these non-vegan?
Hi! I haven’t tested these muffins with regular eggs so I can’t be sure, but I think you can do 1 egg and reduce the amount of milk by about 2 tablespoons! Let me know how they turn out.
These are delicious! Followed recipe and added pecans. Do you just store in a container on counter? Thank you!
Sounds amazing! Yes, I would recommend keeping them in an airtight container on the counter or I have freezing instructions above!
This recipe is a staple in our house! I’m pretty sure my husband buys extra bananas so that we can have these banana muffins! He says it is one of his favorites of all time 🙂 We follow the recipe adding chocolate chips!
I’d like to try this recipe, but hesitate without metric measurements. Could you please provide the metric conversion?
Hi Jen – I am working on this feature for future recipes, in the meantime, I would recommend using an online converter. King Arthur had a great option!
Just made this and it was a succes. Thank you!
Of course – glad you’re loving these muffins!
These were excellent! Disclaimer: I used substitutions based on what I had. I used olive oil, replaced half the flour with whole wheat, and I used orange juice instead of milk. I chose walnuts to mix in. Great texture and flavour! Thanks for such a versatile recipe!
I’m glad those swaps worked out well! Perfect breakfast.
Another amazing AK muffin recipe. I loved the texture from the oats. I made half of them with dark chocolate chips, but the ones without were incredibly delicious too.
ah yay! I am so excited to hear that you are loving these muffins ❤️