Who can resist a warm muffin fresh out of the oven? These easy vegan banana oat muffins taste bakery-level good, but they're secretly full of satisfying fiber and protein. Whether you're looking for a quick breakfast or a seriously satisfying snack, this recipe is a great way to use up those extra-ripe bananas and make something everyone will love. Let’s grab just one mixing bowl and whip up this easy vegan banana muffin recipe!
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You Will Love This Recipe
- Healthed Up: These bakery-style muffins are higher in fiber and protein than the average muffin- thanks to almond flour, oats, and flax!
- Simple Ingredients: You probably have most of these basic ingredients in your pantry right now.
- AH-mazing Texture: The combination of almond flour, oats, and bananas creates a perfect texture that’s perfectly tender.
- Versatile: This recipe can easily be adapted to include your favorite mix-ins like chocolate chips, dried fruit, or nuts.
Ingredients and Substitutions
- Flax meal: Acts as a binder, replacing traditional eggs. Chia seeds can also work for this.
- Water: Combines with the flax meal to make flax eggs.
- Ripe/overripe bananas: Brown bananas work best for sweetness and moisture.
- Avocado oil: Or use your preferred baking oil, like canola oil or vegetable oil. For an oil-free recipe, you can try applesauce, though I have not tested this (yet).
- Light brown sugar: Adds a lightly caramel-y flavor. You can also use coconut sugar or just plan white sugar for a simpler flavor, or dark brown sugar for more robust caramel notes.
- Unsweetened soy milk: I prefer soy milk for the protein and calcium, but any plant milk, such as oat, almond, or coconut milk (the kind in a carton), works great.
- Vanilla: Lends a light floral flavor.
- Almond flour: Makes for tender, satiating vegan muffins.
- Gluten-free all-purpose flour: I prefer to use King Arthur brand. Regular all-purpose flour or whole wheat flour can be used if gluten-free flour is not needed.
- Old-fashioned rolled oats: Be sure to use certified gluten-free oats if needed.
- Baking powder: For nice and fluffy vegan banana muffins.
- Ground cinnamon: Adds a hint of warmth. Feel free to omit.
- Salt: Helps all the flavors meld and balance.
- Turbinado sugar: Adds a nice crunch to the muffin tops. Sanding sugar is also a good option here.
Step-by-Step Instructions
1. Whisk: In a large mixing bowl, whisk the flax meal with the water. Set aside for about 5 minutes to thicken.
2. Preheat: Preheat your oven to 425°F (220°C) and line or lightly grease a muffin tin.
3. Mash: In the large bowl with the flax mixture, mash the ripe bananas until smooth using a potato masher or fork.
4. Mix: Add the rest of the wet ingredients (avocado oil, brown sugar, vanilla, and milk) to the mashed banana mixture. Stir until well combined.
5. Combine: Sprinkle all of the dry ingredients (almond flour, flour, oats, baking powder, cinnamon, and salt) over the wet mixture. Mix until a thick batter forms.
6. Scoop: Scoop about half a cup of batter into each of the prepared muffin cups. The batter should dome slightly out of the cups of the tin.
7. Top: Sprinkle each muffin with about a half teaspoon of turbinado sugar and a few oats.
8. Bake: Bake at 425°F (220°C) for 7 minutes, then reduce the temperature to 350°F (175°C) and bake for another 25-27 minutes.
9. Cool: Allow the muffins to cool for at least 20 minutes before gently freeing them from the muffin pan. Enjoy!
Storage
- Make-ahead: These muffins taste best in the first 1-2 days after making. Store them in a bread bag or under a tea towel to preserve the crunchy sugar topping.
- Store: If there are still leftover muffins after the first two days, transfer them to an airtight container at room temperature for up to 3 more days. Alternatively, store in the freezer for up to 3 months.
- Reheat: Thaw frozen muffins at room temperature for up to 2 hours or warm in the microwave in 30 second intervals before eating.
Variations
- Vegan Banana Chocolate Chip Muffins: Mix in a half cup of your favorite vegan chocolate chips. This is great for picky eaters!
- Vegan Banana Nut Muffins: Add classic walnuts or pecans for a bit of crunch.
- Toasted Muffins: This is great for if your muffins get a bit stale. Slice a muffin in half and air fry or toast for a few minutes. Add a bit of vegan butter, maple syrup, or peanut butter, and enjoy!
Tips
- Bananas not quite ripe? Place the unpeeled bananas on a baking sheet and bake them at 300°F (150° C) for about 15 minutes. Voila! Sweet and soft bananas perfect for banana bread (or these muffins of course)!
- If you love these muffins, try making my pumpkin banana muffins this fall!
- Eco Tip: Store your almond flour and flax meal in the freezer to reduce the risk of those healthful fats going rancid.
FAQ
Yes, you can substitute the gluten-free all-purpose flour with regular all-purpose flour or even whole wheat flour.
Absolutely! You can replace the light brown sugar with any granulated sweetener such as coconut sugar or white sugar.
Any neutral oil, such as canola oil, melted coconut oil, or melted vegan butter, can be used.
Recipe
Vegan Banana Oat Muffins
Ingredients
- 4 teaspoons flax meal
- ¼ cup water
Wet Ingredients
- 4 ripe/overripe bananas (about 2 cups mashed bananas)
- 1 cup (192 grams) light brown sugar, loosely packed
- 1 cup unsweetened soy milk (or preferred plant-based milk)
- ⅓ cup avocado oil (or preferred neutral/baking oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (208 grams) almond flour
- 1 ½ cups (186 grams) gluten-free all-purpose flour (or all-purpose flour)
- 1½ cups (120 grams) old fashioned rolled oats (certified gluten-free oats if needed)
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoons salt
Topping
- ~2 Tablespoons turbinado sugar (or sanding sugar)
- ~1 Tablespoon old fashioned rolled oats
Equipment
Instructions
- In a large mixing bowl, whisk the flax meal with the water. Set this aside while you gather the rest of the ingredients (about 5 minutes).
- Preheat your oven to 425°F (220°C) and line or lightly grease a muffin tin.
- In the large bowl with the flax mixture, mash the ripe bananas until smooth using a potato masher or fork.
- Add the rest of the wet ingredients (oil, brown sugar, milk, and vanilla) and stir until well combined.
- Sprinkle all of the dry ingredients (almond flour, flour, oats, baking powder, ground cinnamon, and salt) over top. Mix the dry and wet ingredients just until a muffin batter forms.
- Scoop a half cup of batter into each of the muffin cups (the batter should dome slightly out of the cups of the tin).
- Sprinkle each muffin with about a ½ teaspoon of turbinado sugar and a few oats.
- Bake the muffins at 425°F (220°C) for 7 minutes, then decrease the temperature to 350°F (175°C) for 25-27 minutes.
- When the muffins have finished baking, remove them from the oven and allow to cool for at least 20 minutes before gently freeing them from the muffin pan.
- Store leftover muffins in a bread bag or under a tea towel for the first day or two to keep the sugar oat topping crispy. You can then keep your muffins in an airtight container at room temperature for up to 3 more days. They will also keep in the freezer for up to 3 months.
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