Alongside the many wholesome muffin recipes on this blog, here’s a new favorite: banana oatmeal muffins that are fast to make and very healthy. They suit anyone aiming to eat more mindfully. These vegan banana oatmeal muffins are made without added sugar and are a hit with kids and adults alike.
Taste and Occasion
These banana oatmeal muffins have the cozy flavor of banana bread, making them an ideal vegan breakfast muffin. The batter comes together quickly—usually within five minutes—and they’re easy to pack for preschool or outings, similar to healthy granola bars.
Ingredients
This recipe isn’t trying to imitate a rich café muffin. It contains no eggs, butter, oil, margarine, refined sugar, dried fruit syrups, or artificial sweeteners, yet it’s still tasty and toddler-friendly. Some children (and adults) have egg or dairy sensitivities, so these sugar-free muffins are a gentle option once complementary feeding is underway.
Use very ripe bananas, preferably with brown spots—their natural sweetness provides most of the flavor. I like to add cinnamon, vanilla, and a touch of lemon juice. Because the recipe omits added fat, the texture is denser and moist rather than light and airy, which is exactly what makes them satisfying and nourishing.
How to make the Vegan Banana Oatmeal Muffins
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 just combined—avoid overmixing.
Spoon the batter into muffin cups (silicone cups are best; paper liners can sometimes stick) and bake for about 20 minutes, until set. Let the muffins cool slightly before serving. Enjoy warm or at room temperature.
Top Tip
These healthy muffins freeze very well, so you can prepare a batch ahead and defrost as needed. For variety, add mix-ins such as raisins, chopped dried apricots, or dates for the kids, and chopped nuts, almonds, or dark chocolate chips for adults.
Recipe Card
Vegan Banana Oatmeal Muffins
5 mins
20 mins
10 muffins
98kcal
Ingredients
- 3 large bananas, very ripe (peel about 450 g)
- 120 ml oat milk (about 8 tbsp)
- 120 g spelt flour (about 1 cup)
- 80 g rolled oats (about 1/3 cup), tender
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp lemon juice
- Vanilla pulp from 1 pod (optional)
Instructions
- Preheat the oven to 360°F (180°C). Mash the very ripe bananas into a purée. Stir in the oat milk, then add the remaining ingredients and mix until just combined.
- Divide the batter among muffin cups (silicone recommended). Bake for about 20 minutes until set. Cool slightly before serving.
Ingredient substitutions
Variations
These muffins are versatile. Add raisins, chopped dried apricots, or dates for natural sweetness, or include chopped nuts or dark chocolate chips for an adult version. Note that because bananas provide natural sugars, the muffins aren’t strictly sugar-free, but they avoid added refined sugar.