Vegan Banana Oat Muffins Platter

(Skip to Recipe)

How to Turn Banana Muffins Vegan?

I have made banana muffins many times and many ways.  Often, the recipes included some kind of dairy products, such as butter, milk, buttermilk, yogurt or sour cream.

Several months ago I shared my recipe for Banana Muffin Bliss which included a single egg.  In my post I suggested how to make the muffins vegan by replacing the egg.

Yesterday I was in the mood for banana muffins and decided to make a vegan version.  Of course, it was easy and quick.  In less than an hour I had a dozen yummy Vegan Banana Oat Muffins.

Although the recipe for these Vegan Banana Oat Muffins is largely inspired by my earlier recipe for Banana Muffin Bliss, I thought a new post featuring a vegan version of muffins would reach people who search only vegan recipes.  Non-vegans would not be able to tell the difference in taste or appearance between the vegan and non-vegan banana muffins.


Inside Vegan Banana Oat Muffin
Inside Vegan Banana Oat Muffin


Feel free to add walnuts, pecans, or dairy-free chocolate chips.  You can also experiment with the blend of flour or bran that you use.

I hope that you will enjoy the simplicity of these Vegan Banana Oat Muffins and will share the recipe with your friends.


Vegan Banana Oat Muffins
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
These moist Vegan Banana Oat Muffins can be made in less than an hour and will be a perfect healthy snack for your family.
Chef:Belgian Foodie
Servings Prep Time Cook Time
12muffins 15minutes 20minutes
Servings Prep Time
12muffins 15minutes
Cook Time
Servings: muffins
Servings: muffins
  1. Preheat the oven to 180°C / 375°F.
  2. Mix the ground flaxseed with the warm water and let sit about 10 minutes. In the meantime continue other steps.
  3. Add the vegetable oil and mix a bit more.
  4. Add the brown sugar, bananas, applesauce, and vanilla extract. Mix lightly together until all ingredients are blended together.
  5. In another mixing bowl, add the ground oat flour, all purpose flour, oat cinnamon, salt, baking soda and baking powder. Mix together.
  6. Fold gently the dry mixture into the wet mixture. Be careful not to overmix. Add the rolled oats if you are adding these.
  7. Either put a paper liner in each muffin cup or lightly oil each muffin cup. Fill 2/3 of each muffin cup with the muffin batter. Put the muffin tin in the oven.
  8. Bake about 20 to 25 minutes or until the muffins are golden brown on top. Remove the muffin tin and let cool about 10 minutes before removing the muffins from the baking tin.
Recipe Notes

You may substitute whole wheat flour for the all purpose flour.  You may also substitute some of the oat flour with other flour, such as whole wheat flour.  Feel free to also mix other grains and flours, while maintaining the same total volume.

Written by:Belgian Foodie

Nutrition Facts
Vegan Banana Oat Muffins
Amount Per Serving
Calories 235 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 155mg 6%
Potassium 160mg 5%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 18g
Protein 4g 8%
Vitamin A 0.4%
Vitamin C 6%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.


2 thoughts on “Vegan Banana Oat Muffins

  1. That does look healthy and a little less labor intensive than cooking my steel cut oats, even if I soak them over night! I want to make something quick for breakfast, and that is going to be on my muffin project list for January!

    1. Thanks, Allison. These can be made in advance and frozen if you like too. Just take a couple out the night before and in the morning they should be ready to eat. The fresh muffins will also last a few days, certainly enough time to eat them in. Come back and rate the recipe and add your comments after you try them!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.