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!
Servings 10 muffins
Calories 190cal
Ingredients
- For the wet ingredients:
- 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ⅓ cup (51g) coconut sugar (or sub brown sugar)
- 2 tablespoons flaxseed meal
- ½ cup (120g) dairy free milk of choice
- ⅓ cup (75g) melted and cooled coconut oil (or sub vegan butter)
- ½ tablespoon vanilla extract
- For the dry ingredients:
- 1 cup (120g) all purpose flour
- ¾ cup (71g) rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup (90g) chocolate chips
- ½ cup (60g) chopped walnuts (or pecans)
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1muffin | Calories: 190cal | Carbohydrates: 28.1g | Protein: 2.7g | Fat: 8.4g | Saturated Fat: 6.3g | Fiber: 2.5g | Sugar: 11g