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!
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.