Alongside the other wholesome muffins on this site, here’s a new favorite: banana oatmeal muffins that are fast to make and very nutritious. Ideal for anyone aiming to eat more mindfully, these vegan banana oatmeal muffins contain no added sugar and are a hit with children and adults alike.
Taste and Occasion
The flavor of these banana oatmeal muffins is reminiscent of classic banana bread. They make a perfect vegan breakfast muffin and are ready quickly—the batter can be in the oven within five minutes. They’re also handy to pack for daycare, similar to healthy granola bars.
Ingredients
This recipe isn’t a double-chocolate bakery muffin, but without eggs, butter, oil, margarine, sugar, dried fruit, or sweeteners, these banana oatmeal muffins are still delicious. They’re also suitable for toddlers with common egg or dairy allergies. Once babies start complementary feeding, soft sugar-free muffins like these are a suitable treat—just don’t eat them all while taste-testing!
Use very ripe bananas with brown spots for the best natural sweetness and flavor. I like to enhance the muffins with cinnamon, vanilla, and a little lemon juice. Because this recipe omits added fats and sugars, the texture will be moist rather than light and airy, which is part of their charm.
How to make the Vegan Banana Oatmeal Muffins
Start by preheating the oven to 360°F / 180°C. Mash the very ripe bananas until smooth. Add the oat milk and mix, then incorporate the remaining ingredients, stirring well but not overmixing.
Spoon the batter into muffin cups—silicone cups are best to prevent sticking—and bake for about 20 minutes, until set. Let cool slightly and enjoy.
Top Tip
These muffins freeze very well, so you can make a batch ahead and thaw portions as needed. You can also customize them: fold in raisins, chopped dried apricots or dates for extra natural sweetness; for adults, try chopped nuts or almonds, or even chocolate chips for a treat.
Recipe Card
Vegan Banana Oatmeal Muffins
Ingredients
- 3 large bananas, very ripe, with peel about 450 grams
- 120 milliliters (8 tablespoons) oat milk
- 120 grams (1 cups) spelt flour
- 80 grams (⅓ cup) oatmeal, tender
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 piece vanilla pulp, scraped out pulp of a pod (optional)
Instructions
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Preheat the oven to 360°F / 180°C. Mash the very ripe bananas into a smooth purée. Stir in the oat milk, then add the remaining dry ingredients and mix until combined—avoid overmixing.
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Portion the batter into muffin cups (silicone cups recommended to prevent sticking) and bake for about 20 minutes, until set. Allow to cool slightly before serving.
Ingredient substitutions
Variations
These muffins are versatile and popular with both children and adults. Try additions like raisins, chopped dried apricots, dates, or nuts. For a sweeter treat, add chocolate chips. If you prefer completely unsweetened options, consider savory baked recipes instead.