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Delicious Vegan & Soy Free Banana Oat Muffins

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These banana oat muffins are simply delicious and vegan!! I know how hard it is to find easy recipes to support a vegan diet, so I’m excited to share this recipe with you.

One of my all time favorite things to do is bake and my favorite muffin has to be banana oat. Muffins are so easy to make that just about anyone can mix some up and bake them. Tried and true recipes are the best ones to follow and I have a delicious vegan recipe for you.

Delicious Vegan & Soy Free Banana Oat Muffins

You can eat these muffins for breakfast or really anytime during the day. They are just THAT good, I promise. They are moist and flavorful and a delicious recipe that you’ll want to share. In fact, go ahead and make a double batch because they’re THAT good.

More Breakfast Recipes

Delicious Vegan & Soy Free Banana Oat Muffins

What do I need to make Vegan Banana Oat Muffins?

These muffins take a few simple ingredients, many of which you probably have in your house already. Here’s a list of what to gather:

  • Oat flour
  • Baking powder
  • Coarse salt
  • Ground nutmeg
  • Ground cinnamon
  • Dark brown sugar
  • Mashed overripe bananas
  • Almond milk (or other non-dairy milk)
  • Vegetable or Canola Oil
  • Rolled oats
Ingredients needed for Banana Oat Muffins

How Do I Make Vegan Banana Oat Muffins?

Time to make and bake these muffins! Here’s how:

Preheat oven to 350°F/175 C. Grease or line a muffin pan with paper liners.

In a small bowl, combine the oat flour, baking powder, salt, and spices. Still to combine and set aside.

Delicious Vegan & Soy Free Banana Oat Muffins

In a large bowl, combine the brown sugar and mashed banana.

Delicious Vegan & Soy Free Banana Oat Muffins

Beat with a hand mixer on low until smooth and no lumps of banana remain.

Delicious Vegan & Soy Free Banana Oat Muffins

Add the almond milk and oil. Beat on low until combined. 

Delicious Vegan & Soy Free Banana Oat Muffins

Stir in the flour mixture and rolled oats by hand until just combined.

Delicious Vegan & Soy Free Banana Oat Muffins

Scoop even portions into the prepared muffin tins.

Delicious Vegan & Soy Free Banana Oat Muffins

Bake for 30-35 minutes until a skewer inserted comes out clean.

Delicious Vegan & Soy Free Banana Oat Muffins

Allow to cool for 30 minutes before serving.

Delicious Vegan & Soy Free Banana Oat Muffins

Can I make these ahead of time?

Absolutely! I’d say that these are best the same day, but these muffins can be stored in an airtight container in the fridge for 2 days. When you remove them from the refrigerator, bring to room temperature before serving!

Delicious Vegan & Soy Free Banana Oat Muffins

Can I add anything to these muffins?

If you’d like to, you can add an additional ½ cup of extras like chocolate chips or chopped walnuts for extra variety in the muffins. Simply, add your items of choice in at the same time as the rolled oats.

Vegan Banana Oat Muffins
Yield: 12 Muffins

Vegan Banana Oat Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These Vegan Banana Oat Muffins are both delicious and easy to make. This recipe is perfect for everyone and I promise it will be a hit. Whether you follow a vegan diet or not, these muffins are going to be a hit for you.

Ingredients

  • 2 ½ cups/230g oat flour
  • 1 tbsp/14g baking powder
  • ¼ tsp/2g coarse salt
  • ¼ tsp/ ½ g ground nutmeg
  • ½ tsp/1g ground cinnamon
  • 1 cup/205g packed dark brown sugar
  • 1 ½ cup/340g mashed overripe banana (2-3 large bananas)
  • ½ cup/120ml almond milk (or other non-dairy milk)
  • 1/3 cup/78ml neutral oil (vegetable or canola)
  • ½ cup/40g rolled oats

Instructions

    1. Preheat oven to 350°F/175 C. Grease or line a ½ cup/120ml muffin pan with paper liners.
    2. In a small bowl, combine the oat flour, baking powder, salt, and spices. Stir to combine and set aside.
    3. In a large bowl, combine the brown sugar and mashed banana.
    4. Beat with a hand mixer on low until smooth and no lumps of banana remain.
    5. Add the almond milk and oil. Beat on low until combined.
    6. Stir in the flour mixture and rolled oats by hand until just combined.
    7. Scoop even portions into the prepared muffin tins, filling to about ¼”/6mm below the top.
    8. Bake for 30-35 minutes until a skewer inserted comes out clean. Allow to cool for 30 minutes before serving.

Notes

Best the same day, but can be stored in an airtight container in the fridge for 2 days. Bring to room temperature before eating.

You can add an additional ½ cup of extras like chocolate chips or chopped walnuts for extra variety in the muffins. Add these at the same time as the rolled oats.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 238Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 198mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 4g

This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.

Thank You For Sharing!!

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Sarah L

Wednesday 30th of November 2022

These look delicious. Thanks for the detailed instructions.

Jenny Ham

Tuesday 29th of November 2022

These look real good. Thanks for sharing.

Amy D

Tuesday 29th of November 2022

Yay! I have all the ingredients for these! I love that you used oat flour. Thanks for the links to the other breakfast ideas too! :-)

Jeanna Massman

Monday 28th of November 2022

These look delicious! I love that the recipe includes oat flour and almond milk.

Shakeia Rieux

Wednesday 23rd of November 2022

I’ve never had banana oat muffins, but it definitely looks good and is something I don’t mind trying!

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