Alongside the other wholesome muffins on this blog, here is a new favorite: banana oatmeal muffins that are fast to make and genuinely healthy. Ideal for anyone looking to eat more mindfully, these vegan banana oatmeal muffins contain no added sugar and are tasty for both kids and adults.
Taste and Occasion
The flavor of these banana oatmeal muffins is reminiscent of classic banana bread, making them excellent as a grab-and-go vegan breakfast. The batter is ready in minutes — you can have the muffins in the oven within five minutes — and they are also great to pack for daycare or as a snack, similar in convenience to healthy granola bars.
Ingredients
Don’t expect these to mimic a bakery-style double chocolate muffin — they are intentionally simple and free from eggs, butter, oil, margarine, refined sugar, or sugar substitutes. The result is a wholesome, mildly sweet muffin suitable even for toddlers with common egg or dairy sensitivities. Once a baby is ready for complementary foods, sugar-free muffins like these can be introduced in moderation.
Use overripe bananas with brown spots for the best natural sweetness and flavor. I like to enhance the batter with cinnamon, a little vanilla and a splash of lemon juice. Because the recipe omits added fat, the texture is moist and slightly dense rather than light and airy — perfect for a hearty breakfast muffin.
How to make the Vegan Banana Oatmeal Muffins
This recipe is straightforward: preheat the oven to 360°F (180°C). Peel and mash very ripe bananas until smooth, then stir in the oat milk. Add the remaining dry ingredients and mix until combined — stir vigorously but avoid overmixing.
Spooning the batter into silicone muffin cups helps prevent sticking; paper liners may stick in these fat-free muffins. Bake for about 20 minutes, then allow to cool slightly before serving. Enjoy warm or at room temperature.
Top Tip
These muffins freeze very well, making them a convenient batch-baking option. You can customize them with add-ins: raisins, chopped dried apricots or dates work well for extra natural sweetness; adults might enjoy chopped nuts or almonds, and a few chocolate drops make a nice indulgence.
Recipe Card
Vegan Banana Oatmeal Muffins
5
20
Ingredients
- 3 large bananas, very ripe (about 450 g with peel)
- 120 milliliters (8 tablespoons) oat milk
- 120 grams (1 cup) spelt flour
- 80 grams (⅓ cup) oatmeal, tender
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 piece vanilla pulp, scraped from 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 ingredients and mix until just combined.
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Spoon the batter into silicone muffin cups (paper liners may stick). Bake for about 20 minutes. Let cool slightly before serving.
Ingredient substitutions
Variations
These muffins are versatile and welcome many variations. Add dried fruit such as raisins, chopped apricots or dates for extra sweetness, or fold in chopped nuts for texture. For a more indulgent option, add a handful of chocolate chips — a treat for adults and older children. If you prefer truly savory baked goods, consider one of the blog’s savory recipes that contain no natural fruit sugars.