Oh So Fluffy Vegan Banana Oatmeal Muffins
User Reviews
4.9
Oh So Fluffy Vegan Banana Oatmeal Muffins
Description
This recipe starts by mixing wet ingredients — mashed bananas, coconut sugar, flaxseed meal, dairy-free milk, melted coconut oil, and vanilla extract — to provide moisture and binding without eggs. Dry ingredients including all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt are incorporated carefully to avoid overmixing, preserving fluffiness and bite from oats.
Optionally, chopped walnuts or chocolate chips can be folded in for added texture and flavor. The batter is divided into a lined muffin tin with extra oats sprinkled on top for an inviting look. Baking until a clean toothpick test ensures muffins are cooked through but remain soft inside.
These muffins are vegan-friendly and freeze well individually wrapped. They reheat quickly in the microwave and can be customized with whole wheat flour, gluten-free flour, or other add-ins. Thawing frozen bananas and removing excess liquid before use improves batter consistency.
Ingredients
- For the wet ingredients:
- 3 banana medium to large extra ripe, mashed, about 1 ⅓ cup mashed banana
- ⅓ cup coconut sugar 51 g, or sub brown sugar
- 2 tablespoons flaxseed meal
- ½ cup dairy-free milk 120 g, of choice
- ⅓ cup coconut oil 75 g, melted and cooled, or sub vegan butter
- ½ tablespoon vanilla extract
- For the dry ingredients:
- 1 cup all-purpose flour 120 g
- ¾ cup rolled oats 71 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup chocolate chips 90g
- ½ cup walnut 60 g, chopped, or pecans
Instructions
- Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.
- In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.
- In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
- Evenly divide batter between 10 muffin liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Enjoy!
Notes
- Thaw frozen bananas and drain excess liquid before mashing to prevent overly wet batter.
- If using whole wheat flour, additional dairy-free milk (2-4 tablespoons) may be needed for proper batter texture.
- For gluten-free muffins, chickpea flour or all-purpose gluten-free blends are recommended; almond or coconut flour are not suggested.
- Freeze muffins individually in freezer-safe bags; reheat for 30-45 seconds or thaw at room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 190cal | 10% |
| Carbohydrates | 28.1g | 9% |
| Protein | 2.7g | 5% |
| Fat | 8.4g | 13% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 2.5g | 10% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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