These muffins are my go-to when I’ve got ripe bananas on the counter and need something quick, cozy, and satisfying.
They’re soft, lightly sweet, and made with pantry staples.
You can eat them warm, freeze them for later, or snack on them all day long.
Why I Love This Recipe
I started making these muffins when I had three sad bananas and didn’t want to waste them. I wasn’t expecting much, but they turned out so soft and good that I’ve been making them ever since.
- No mixer needed
- Not overly sweet
- Made in one bowl
- Perfect for using up overripe bananas
- Freezer-friendly and super satisfying
What You’ll Need
- 3 ripe bananas (mashed)
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup non-dairy milk (like almond or oat)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Pro Tips
- Use super ripe bananas with lots of brown spots—they’re the sweetest and mash best
- Don’t overmix the batter or your muffins might turn dense
- Let the muffins cool for at least 10 minutes before removing from the pan
- Sprinkle extra oats on top before baking for a bakery-style look
- These taste even better the next day once the flavors settle
Tools Required
- Large mixing bowl
- Fork or potato masher
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners or non-stick spray
- Cooling rack
Substitutions and Variations
- Use maple syrup or coconut sugar instead of brown sugar
- Swap coconut oil for melted vegan butter or olive oil
- Add chopped walnuts, chocolate chips, or blueberries
- Make them gluten-free by using a 1:1 gluten-free flour blend
- Add 1–2 tbsp flaxseed meal for a nutrition boost
Make Ahead Tips
Mash the bananas ahead of time and store in the fridge for up to 2 days. You can also mix the dry ingredients and store them in a jar to save time later.
How to Make Vegan Banana Oat Muffins
Step 1: Mash the Bananas
Add 3 ripe bananas to a large mixing bowl and mash with a fork until smooth and slightly chunky.
Step 2: Add Wet Ingredients
To the mashed bananas, add ½ cup brown sugar, ½ cup non-dairy milk, ¼ cup melted coconut oil, and 1 tsp vanilla extract. Whisk until everything is well combined.
Step 3: Mix in the Dry Ingredients
Add 1 cup all-purpose flour, 1 ½ cups rolled oats, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, and ¼ tsp salt to the bowl. Gently mix until just combined—don’t overmix.
Step 4: Fill the Muffin Tin
Spoon the batter into a lined muffin tin, filling each cup about ¾ full. Optionally, sprinkle extra oats on top for texture.
Step 5: Bake
Place the muffin tin in a preheated oven at 350°F (175°C). Bake for 20–24 minutes, or until a toothpick comes out clean.
Step 6: Cool and Serve
Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely before serving.
Leftovers and Storage
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, or freeze for up to 2 months. To reheat, microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
Servings and Time
Servings: 10–12 muffins
Prep time: 10 minutes
Bake time: 20–24 minutes
Total time: About 35 minutes
Macros (per 1 muffin, based on 12 servings)
- Calories: ~165
- Protein: 3g
- Carbs: 26g
- Fat: 6g
- Fiber: 2g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Bananas not only sweeten the muffins naturally but also add moisture and help bind the ingredients, which is perfect in vegan baking. The baking soda reacts with the banana’s natural acidity, helping the muffins rise without eggs. Oats give the muffins texture and make them extra filling.
Common Mistakes
- Using under-ripe bananas will make the muffins less sweet and harder to mash
- Overmixing the batter can make the muffins dense
- Not letting the muffins cool before removing can cause them to fall apart
- Skipping the muffin liners or not greasing the pan enough might lead to sticking
What to Serve With
- Hot coffee or chai
- Fresh fruit on the side
- A little vegan butter or almond butter spread on warm muffins
- Smoothie or green juice for a full breakfast
FAQ
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer.
Can I skip the oil?
You can try applesauce instead, but the muffins may turn out a bit gummy.
Can I freeze them?
Absolutely. Wrap them individually or store in a freezer bag for up to 2 months.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour and certified GF oats.
Final Thoughts
These vegan banana oat muffins are a feel-good treat that’s easy to make and easy to love. They’re simple, cozy, and perfect for mornings or snacking anytime. Give them a try, and don’t forget to leave a comment if you make them!