These vegan banana oat muffins are so tasty and easy to make! This is a surefire no-fail recipe! Banana oatmeal muffins are easy to make (only 30 minutes), vegan, oil-free and delicious!
This recipe was originally published on March 2, 2021. It was republished on September 10, 2024 with updated photos and step by step instructions.
I’ve had some pretty spectacular baking fails however even I can make these quick breakfast muffins. Banana oatmeal muffins are popular during the fall and winter during peak baking season! Enjoy them with a wam cup of coffee, hot chocolate or apple cider.
If you enjoy these muffins make sure to check out my vegan apple oat muffins and my banana bread with yogurt recipe.
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Why You'll Love This Recipe
- They only take 30 minutes from start to finish!
- These egg-free banana muffins will fill your whole house with a pleasant aroma!
- It’s easy to grab a quick bite in the morning for an easy vegan breakfast.
Equipment Notes
In order to keep this recipe oil-free you will need to use baking cups. The baking cups will prevent the muffins from sticking to the muffin tin.
Ingredient Notes
- Ripe bananas - you want to use overripe, brown bananas for this recipe. The overripe bananas have maximum amounts of flavor!
- Unsweetened applesauce - this is the secret ingredient to keeping the muffins moist without using oil.
- Maple syrup - you can use maple syrup, honey or agave as liquid sweetener.
- Vanilla extract - just a hint of vanilla compliments the flavor.
- Brown sugar - pairs nicely with the liquid sweetener.
- All-purpose flour - a necessary ingredient to help hold the batter together.
- Baking soda - this helps the muffins rise and hold their shape.
- Cinnamon - provides warmth to the flavors.
- Rolled oats - the oats become the perfect consistency in the oven. Look for old fashioned or rolled oats!
- Chocolate chips - look for vegan or dairy-free chocolate chips. A popular brand I like to use is called Enjoy Life.
Substitutions and Variations
- Nuts - add in ¼ cup of chopped walnuts to the batter before baking to make banana walnut muffins.
- Without baking cups - if you don’t have baking cups you will need to use a bit of oil to rub in the muffin tray so they do not stick.
- Chocolate - you can use regular chocolate if you’re not vegan.
- Cinnamon applesauce - use cinnamon applesauce for extra cinnamon flavor.
Step by Step Instructions
Mash the brown bananas with a fork until they break down into small pieces.
Add the wet ingredients: applesauce, maple syrup/agave vanilla and the brown sugar to a large mixing bowl. Mix well until combined.
Add the dry ingredients: flour, rolled oats, cinnamon and chocolate chips to the mixing bowl. Stir until just combined.
Line a muffin tray with baking cups (or use non-stick spray). Spoon the batter into the muffin tray.
Bake for 15-18 minutes. Let the muffins cool for 10-15 minutes before enjoying them!
Hint: if your bananas are frozen make sure to thaw them before baking with them. Place them in a bag and run them under warm water for a few minutes. Or move them from the freeze to the fridge the day before you plan to use them.
Tips and Tricks
- In order to achieve the best banana flavor, use those super brown almost rotten bananas. I like to keep a ziplock bag of brown bananas in the freezer.
- Fill each baking cup to the rim if possible. The muffins will only rise a tiny bit.
- Make sure to fill the muffin tin evenly so the muffins turn out roughly the same size.
Storing and Freezing
Store oatmeal banana muffins in an airtight container or ziplock bag at room temperature for up to 3 days. If you want to store them any longer than that I recommend moving them to the fridge due to their high moisture content. They will store in the fridge for up to 5 days. You can freeze the muffins in a ziplock bag for up to 3 months.
Frequently Asked Questions
Yes you can add ¼ to ½ cup of chopped nuts (I recommend walnuts) to the muffin batter.
Yes, in order to keep these vegan muffins oil-free you will need to line the muffin tray with baking cups to prevent them from sticking. This solution keeps the recipe oil-free!
Vegan Banana Oat Muffins
Equipment
- 12 baking cups (use baking cups to keep the recipe oil-free)
Ingredients
- 3 brown bananas
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or agave
- 1 teaspoon vanilla extract
- ¼ cup cup brown sugar
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup rolled oats
- ½ cup vegan chocolate chips (optional)
- ¼ cup walnuts (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mash the brown bananas using a fork.
- Add the applesauce, maple syrup (or agave), vanilla and brown sugar to a mixing bowl. Mix well.
- Add the flour, baking soda, oats, cinnamon, chocolate chips and walnuts to the mixture.
- Gently mix until all ingredients are incorporated together.
- Line a muffin tray with baking cups or spay the tray with non-stick spray.
- Pour the batter into each well. They should be filled almost to the top.
- Bake for 15-18 minutes until a toothpick can be inserted and come out clean.
- Let the muffins cool for 10-15 minutes and enjoy!
Notes
- In order to achieve the best banana flavor, use those super brown, almost rotten bananas
- You can also use regular chocolate chips if you're not vegan.
- The walnuts are optional, add them if you want or leave them out for a nut-free muffin!
- Use baking cups instead of non-stick oil to keep this recipe oil-free!
Em says
I like to make these for meal prep breakfasts. They are easy to take to work when I need something quick.