Vegan Oat Muffins
These vegan oat muffins make the perfect grab-and-go breakfast! Made with banana, applesauce, and whole oats, these muffins are high in fiber and nutrients to fuel your morning and feel good about feeding your family.
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Why make this recipe
If you are looking for an easy breakfast muffin that you can feel good about, these vegan oatmeal muffins are what you have been looking for. Most oat muffin recipes call for only a handful of oats; this method uses oats as the primary ingredient, packing in fiber and nutrients.
They are easy to customize by adding chocolate chips, raisins, walnuts, or blueberries. They also bake up perfectly with gluten-free flour, too.
Ingredients and substitutions
- Oats – I like to use whole oats, but you can use oatmeal as well.
- Flour – I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
- Sugar – any vegan sugar that you want will work. I usually use organic brown sugar or cane sugar. Darker sugars, such as coconut sugar, will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
- Baking Powder – to make the muffins rise.
- Baking Soda – to make the muffins rise.
- Salt – for flavor, but feel free to omit.
- Plant-Based Milk – you can use almond milk, soy milk, oat milk, or any vegan milk you prefer, but I like soy milk because it has the most protein.
- Lemon Juice – to curdle the milk and activate the baking soda. You can use white vinegar or apple cider vinegar instead.
- Applesauce replaces eggs and oil in traditional muffins without compromising their flavor or texture. If you don’t have applesauce, you can use and addtional bananas instead.
- Banana – This also helps maintain the muffins’ moisture and acts as a binder. You can swap the banana for another 1/2 cup of applesauce if you don’t want any banana flavor.
- Oil – Any light oil will give the muffin a moist texture. I like to use light olive oil, canola oil, or refined coconut oil.
Helpful tools
- Medium-sized mixing bowl – to mix the batter.
- Muffin Tins – for baking the muffins. You can use cupcake liners or simply spray the muffin tins with oil.
How to make vegan oat muffins
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 375°F (190°C) and prepare muffin tins with either cooking spray or cupcake liners.
Step 2 – Add the banana, applesauce, and sugar to a medium-sized mixing bowl and mash the banana until it is incorporated with the sugar and applesauce. Then stir in 3/4 cup of vegan milk, 3 tablespoons of oil, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract.
Step 3 – Add 1 cup of flour, 2 1/2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to the wet ingredients and stir until incorporated.
Step 4 – Add 1 1/2 cups of whole oats, then mix with a rubber spatula until all the flour and oats are incorporated.
Step 5 – Scoop out the batter and fill the prepared muffin tins about 3/4 full. Top each muffin with a sprinkle of whole oats.
Step 6 – Place the filled muffin tin in a 375°F oven and bake for 15 -17 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.
Note: You can also swap the oats on top for vegan chocolate chips, a vegan crumble topping, or vegan icing once they have cooled.
Pro Tips
- Be sure to spoon your flour into the measuring cup to get an accurate measurement.
- If you are using quick oats or instant oatmeal instead of whole oats, use 1 1/4 cups instead of the 1 1/2 cups of whole oats, since they will absorb more moisture.
- Use cupcake liners if you don’t want to use spray oil. Be sure to let them cool completely before removing the liners from the muffins; otherwise, they will stick.
Frequently asked questions?
To make these muffins gluten-free, swap the flour for a gluten-free grain-based flour mix. Also, be sure to use gluten-free oats, as those not labeled gluten-free may contain some cross-contamination.
You can swap out the oil in these muffins for 3 additional tablespoons of applesauce to make them oil-free.
These muffins are delicious with mini chocolate chips, blueberries, walnuts, or raisins added in. About 1/2 cup of chocolate chips, nuts, or raisins works well, or 1 cup of fresh or frozen berries.
Storage and reheating
Countertop: These banana oatmeal muffins will keep well on the countertop for 48 hours, or in the fridge for 3 – 5 days in an airtight container.
Freeze: The oat muffins freeze well and can be stored in an airtight container for up to 3 months.
More vegan muffins
- Blender Oatmeal Muffins
- High-Protein Blueberry Muffins
- Oil-Free Applesauce Muffins
- Vegan Chocolate Chip Banana Muffins
Vegan oat muffin recipe
Vegan Oat Muffins
Ingredients
Wet ingredients
- 1/2 cup applesauce
- 1 whole banana, (about 1/2 cup mashed)
- 2/3 cup vegan sugar, or sweetener of choice
- 3/4 cup soy milk , or any plant-based milk of choice
- 1 teaspoon lemon juice
- 1 teaspoons vanilla extract
- 3 tablespoons light olive oil, or other neutral-flavored oil
Dry ingredients
- 1 cup flour, You can also use GF flour.
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon, optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups whole oats
Equipment
Instructions
- Preheat the oven to 375°F (190°C) and prepare muffin tins with either cooking spray or cupcake liners.
- Add the banana, applesauce, and sugar to a medium-sized mixing bowl and mash the banana until it is incorporated with the sugar and applesauce. Then stir in 3/4 cup of vegan milk, 3 tablespoons of oil, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract.
- Add 1 cup of flour, 2 1/2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to the wet ingredients and stir until incorporated.
- Add 1 1/2 cups of whole oats and mix with a rubber spatula until all of the flour and oats are incorporated.
- Scoop out the batter and fill the prepared muffin tins about 3/4 full. Top each muffin with a sprinkle of whole oats.
- Place the filled muffin tin in a 375°F (190°C) oven.
- Bake for 15 -17 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.
Notes
- Be sure to spoon your flour into the measuring cup to get an accurate measurement.
- If you are using quick oats or instant oatmeal instead of whole oats, use 1 1/4 cups instead of the 1 1/2 cups of whole oats, since they will absorb more moisture.
- Use cupcake liners if you don’t want to use spray oil. Be sure to let them cool completely before removing the liner from the muffin, or they will stick.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Very very good recipe! I sprinkled some cinnamon sugar on top as I used less sugar (1/2 cup). I also used whole spelt flour. Next time I will add some chopped walnuts or pecans 🙂 thank You!
can i cut down the sugar? that sounds like a lot when the sweetness of the banana?
“”
Very very good recipe! I sprinkled some cinnamon sugar on top as I used less sugar (1/2 cup). I also used whole spelt flour. Next time I will add some chopped walnuts or pecans 🙂 thank You!
I would like to confirm that the total flour is only 1 cup. In your brackets it is a little
confusing.
Sounds good, Anna Belle
Yes, you only need one cup of flour. Sorry about the confusion.