These Muffins Are My Go-To
You know those bananas sitting on your counter going soft? These muffins are made for them.
They’re moist, fluffy, and not too sweet—with oats for that little extra heartiness.
No dairy, no eggs. Just good stuff that leaves you feeling good, too.
🌟 Why I Love This Recipe
I’ve made these muffins more times than I can count. They’re perfect for breakfasts, snacks, and even dessert with a little nut butter or jam.
When I started cutting out dairy and eggs, I missed my old banana muffin recipe. After a lot of testing, this one hit all the right notes.
- You mix it all in one bowl. Less mess = win.
- They freeze beautifully.
- The texture is soft with a tender crumb.
- It’s naturally sweetened with banana and just a touch of maple.
🍌 What You’ll Need
- 3 ripe bananas (mashed)
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
🧠 Why This Recipe Works (Quick Science)
Mashed bananas do double duty here:
They replace eggs and give sweetness and moisture.
Baking soda reacts with banana’s acidity to lift the batter while oats help bind it.
Coconut oil adds fat which gives softness and keeps them tender even without dairy.
🧁 How to Make Vegan Banana Oat Muffins
Step 1: Mash Your Bananas
Step 2: Add Wet Ingredients
Add the maple syrup, melted coconut oil, almond milk, and vanilla extract. Mix well until smooth and creamy.
Step 3: Add Dry Ingredients
Add oats, flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture. Don’t overmix—just until combined.
Step 4: Scoop into Muffin Tin
Line a muffin tin with paper liners. Scoop the batter evenly into 12 cups.
Step 5: Bake the Muffins
Bake at 350°F (175°C) for 20–22 minutes until golden and a toothpick comes out clean.
Step 6: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
🔪 Tools You’ll Need
- Mixing bowl
- Fork or potato masher
- Silicone spatula or spoon
- Measuring cups/spoons
- Muffin tin (12-count)
- Muffin liners
- Wire cooling rack
- Oil-free? Use applesauce instead of coconut oil.
- Gluten-free? Swap flour for 1:1 gluten-free flour mix.
- Add-ins? Mix in chocolate chips, chopped nuts, or dried fruit.
- No almond milk? Any plant milk works—oat, soy, etc.
⏳ Make Ahead Tips
- Mash the bananas and store them in the fridge up to 2 days ahead.
- You can freeze the muffins after baking for up to 3 months. Just thaw or reheat in the microwave.
🥣 Pro Tips
- Make sure your bananas are really ripe—almost black is best.
- Don’t overmix once the flour goes in; this keeps the muffins soft.
- Use an ice cream scoop for even muffin sizes.
- Let the muffins cool fully before storing so they don’t get soggy.
- For taller muffins, let the batter sit for 10 minutes before baking.
🧊 Leftovers & Storage
Store muffins in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
You can also freeze them! Wrap individually and thaw overnight or microwave for 20 seconds.
🍽️ What to Serve With
- Warm with peanut butter or almond butter
- With a smoothie or iced coffee for breakfast
- As a sweet side with lunch or soup
- Topped with coconut yogurt and berries
📅 Meal Plan Ideas
Monday: Muffin + fruit for a quick breakfast
Wednesday: Afternoon snack on the go
Saturday: Pre-hike snack with coffee
Sunday: Meal prep for the week—make a double batch and freeze
😬 Common Mistakes
- Using under-ripe bananas—they’re too firm and not sweet enough.
- Overmixing the batter—this makes them dense.
- Overbaking—check them at 20 minutes to keep them soft.
- Not using liners—these can stick to the pan if not lined.
❓ FAQ
Q: Can I use frozen bananas?
Yes! Thaw and drain off excess liquid before mashing.
Q: Can I double the recipe?
Absolutely. Just use two muffin tins or bake in two batches.
Q: Do they taste “healthy”?
Nope! Just like a bakery-style banana muffin but more wholesome.
Q: Can I use quick oats?
Yes, but the texture will be a bit softer and less chewy.
👋 Wrap Up
These vegan banana oat muffins are cozy, simple, and just the thing when you need something easy and comforting.
Try them this week and tell me how they turned out in the comments! Got questions? Drop them below—I’m here to help. 🧁💛