These Banana Oatmeal Vegan Muffins are wholesomely delicious and gluten-free! They are packed with healthy ingredients like oat flour, bananas, applesauce, almond milk, and spices and can be served for breakfast, snack, dessert, or any time!
There are no fancy ingredients in this healthy muffin recipe, just basic ingredients that you likely already have in your kitchen like oats, baking powder, baking soda, applesauce, vanilla, and bananas.
Table of contents
You’ll love these healthy vegan muffins because they’re…
- Perfectly sweet
- Great for breakfast, brunch, or afternoon snack
- Full of flavor
- Absolutely delicious!
Making oatmeal banana muffins
These homemade healthy vegan muffins are so easy to make, anyone can bake them. It might even be a great time to get the kids in the kitchen!
First, preheat your oven to 350°F and then get the ingredients and measuring cups ready to go.
Begin by preparing the oat flour that makes these healthy muffins completely gluten-free.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make oat flour
Next, blend or pulse oats until they are ground into powdery flour, approximately 1-minute or less. Time will depend on the power of your appliance.
I make my oat flour in my Vitamix, and it creates a super soft and fluffy finished product to be used in any oat flour recipe.
If needed, stop and stir oats then pulse again to make sure they are completely blended.
One cup of oats makes just under 1-cup of flour. There is about 1 tablespoon difference, with the finished flour product being the lesser measurement.
In a large bowl, whisk together all of the dry ingredients for these muffins–oat flour, baking soda, baking powder, salt, and less-refined dry sugar (if using).
If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.
Peel and mash one large banana with a fork or potato masher in a medium-sized bowl.
In the bowl with the mashed banana, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if using a wet sweetener).
Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. If using crushed walnuts, add them to the bowl and fold in.
Spoon or scoop batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicone pan because these seem to stick to paper cups after baking.
For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.
Place muffin pan in the oven to bake at 350°F for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Remove from oven, allow to cool, and serve for breakfasts or a snack.
Tips for making these breakfast vegan muffins
- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.
- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted into the middle of one. When the toothpick comes out clean, they are ready.
- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.
- These muffins also freeze well.
More great vegan muffin recipes
- Applesauce Cinnamon Muffins
- Sweet Potato Muffins
- Banana Oat Muffins
- Chocolate Chip Muffins
- Best Blueberry Muffins
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- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup less refined sugar, brown sugar, maple syrup, or date paste
- 1 large banana
- 1 cup apple sauce
- 1/2 cup almond milk (or other plant milk)
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 cup crushed walnuts (optional)
- Preheat oven to 350°F.
- Make oat flour by placing whole oats in a blender and processing for approximately 1 minute.
- In a large bowl, mix together all dry ingredients: oat flour, baking powder, baking soda, salt, sweetener of choice (if using dry sweetener), cinnamon.
- Peel and mash one large banana with a fork or potato masher in a medium-sized bowl.
- In the bowl with the mashed banana, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if using a wet sweetener).
- Pour the well-blended wet mixture into the large bowl with dry ingredients.
- If using crushed walnuts, add them to bowl and mix well.
- Spoon or scoop batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicone pan because these seem to stick to paper cups after baking.
- Place in preheated oven and bake for 25 minutes.
- Remove from oven, allow to cool, and serve for breakfasts or a snack.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 149Total Fat: 1gSaturated Fat: 0gCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 3g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.