Vegan Oat Muffins

A vegan oatmeal muffin made with applesauce, bananas, and whole oats.

Course Breakfast, Dessert

Cuisine American, gluten free, vegan

Keyword vegan banana oatmuffins, vegan oat muffins, vegan oatmeal muffins

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 127kcal

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.

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.