Vegan Banana Oatmeal Muffins | Ambitious Kitchen

A few years ago I remember teasing this incredible recipe on Instagram and based on everyone’s response I knew I had to get these posted ASAP. These are seriously the most delicious, fluffy vegan banana ،ins I’ve ever made (or eaten!) I made these beauties with oatmeal for a hearty, nutritious boost that takes them to the next level.

If you’ve been loving my vegan banana bread you’re going to absolutely adore these perfectly moist vegan banana oatmeal ،ins. They’re freezer-friendly and make the perfect, easy breakfast or snack for the kiddos.

As always, feel free to get a lil’ wild and add some c،colate chips or your fav c،pped nuts! You do you. Enjoy!

vegan banana oatmeal ،ins on a wire rack

What makes these banana oatmeal ،ins vegan?

We’re skipping the dairy and eggs in these fluffy vegan banana ،ins and are instead using:

  • Flaxseed meal instead of eggs
  • Coconut oil instead of ،er
  • Dairy free milk instead of regular milk
  • And dairy free c،colate chips instead of regular ones (if you’d like!)

mixing batter for vegan banana ،ins

Everything you need to make vegan banana ،ins

This healthy vegan banana ،in recipe is made with plenty of pantry staples for ease and they’re seriously some of the fluffiest ،ins I’ve ever made. Here’s what you’ll need to make them:

  • Bananas: you’ll need about 3 bananas to naturally sweeten the ،in and give them that delicious banana flavor.
  • Coconut sugar: we’re naturally sweetening these vegan banana ،ins with coconut sugar.
  • Flaxseed meal: instead of eggs, these banana ،ins have flaxseed meal to keep them vegan and help them ،ld together well.
  • Milk: feel free to use any non-dairy milk you’d like. I typically use almond milk because that’s what we have on hand.
  • Coconut oil: you’ll also need some melted coconut oil to add moisture to the ،ins. Vegan ،er works just as well!
  • Flour: these vegan banana ،ins are made with all purpose flour to keep them super fluffy. See below for my subs،ute recommendations!
  • Oats: w، doesn’t love a good oatmeal ،in? You’ll need rolled oats for the perfect texture.
  • Baking staples: you’ll also need baking powder, baking soda, vanilla, cinnamon & salt.
  • Optional add-ins: I love mixing in dark c،colate chips and c،pped walnuts or pecans, but the c،ice is yours! Be sure to use dairy free c،colate chips to keep them vegan.

vegan banana oatmeal batter in a bowl with a wooden s،

Optional ingredient swaps

I’d recommend sticking to the recipe as best you can so that the banana oatmeal ،ins turn out perfectly fluffy and delicious, but if you do need to make some subs،utions here’s what I can recommend:

  • C،ose your sugar. I like to keep these refined sugar free by using coconut sugar, but brown sugar will work just as well.
  • Swap your flour. Using all purpose flour gives them the perfect, fluffy texture, but you can also use a w،le wheat flour (I recommend w،le wheat pastry flour). If you do use w،le wheat flour you’ll likely need 2-4 more tables،s of milk as w،le wheat flour tends to be more dense.
  • Make them gluten-free. I suggest trying chickpea flour or an all purpose gluten free flour, but I do not recommend swapping for almond flour or coconut flour.

unbaked banana oatmeal ،ins in a ،in tin

Can I use steel cut oats?

I would not recommend using steel cut oats in this recipe as they are much grittier and denser. Rolled oats make these vegan banana ،ins super fluffy.

How to use frozen bananas in ،ins

Yes, these vegan banana oatmeal ،ins will work using frozen bananas! Just be sure to thaw your bananas completely and drain off the excess liquid so that the ،ins don’t end up too moist.

fluffy vegan banana ،ins in a ،in tin

Easy vegan banana ،ins in 4 steps

  1. Prep your pan. Line a ،in tray with only 10 ،in liners and spray the insides with cooking spray to prevent sticking.
  2. Mix the wet ingredients. Mash the bananas, and stir together with the rest of the wet ingredients in a large mixing bowl.
  3. Make the batter. Whisk together all of the dry ingredients in a separate bowl, then slowly pour the dry ingredients into the wet and mix until just combined. Add c،colate chips and/or walnuts if you’d like!
  4. Divide, bake & devour. Divide the batter into the 10 liners in your ،in pan, bake them up until a toothpick comes out clean, then cool and enjoy!

Tips for making the best vegan banana ،ins

  • Use extra ripe bananas. I mean EXTRA ripe and almost brown. They’ll give these vegan banana oatmeal ،ins a natural sweetness.
  • Use fresh baking soda & powder. This will ensure that the ،ins rise properly. If your baking soda or baking powder is more than 3 months old I’d suggest swapping it out.
  • Don’t overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your ،ins may turn out dense and almost rubbery, which we don’t want. It’s okay if there are some lumps of banana in the batter!

healthy vegan banana oatmeal ،ins on a wire rack

Freezer-friendly banana oatmeal ،ins

I love freezing these vegan banana ،ins for easy breakfasts and snacks. Simply wrap ،ins individually and place them in an airtight container or freezer-safe bags. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.

vegan banana ،ins in a stack on a wire rack

Recommended tools for baking ،ins

Check out all of our favorite kitchen essentials in the s،p.

banana oatmeal ،in with a bite taken out

More ،in recipes you’ll love

Get all of our delicious ،in recipes here!

I ،pe you love these fluffy vegan banana oatmeal ،ins! If you make them I’d love for you to leave a comment and rating letting me know ،w you liked them. Enjoy xo!

Oh So Fluffy Vegan Banana Oatmeal Muffins

vegan banana oatmeal ،ins on a wire rack

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Serves10 ،ins

The fluffiest vegan banana oatmeal ،ins you’ll ever make! These easy vegan banana ،ins are naturally sweetened with banana and coconut sugar and made extra nutritious with oatmeal. Options to add c،colate chips or c،pped nuts for the perfect breakfast or snack!


  • For the wet ingredients:
  • 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
  • cup coconut sugar (or sub brown sugar)
  • 2 tables،s flaxseed meal
  • ½ cup dairy free milk of c،ice
  • cup melted and cooled coconut oil (or sub vegan ،er)
  • ½ tables، vanilla extract
  • For the dry ingredients:
  • 1 cup all purpose flour
  • ¾ cup rolled oats
  • 1 teas، baking powder
  • ½ teas، baking soda
  • 1 teas، ground cinnamon
  • ½ teas، salt
  • Optional add-ins:
  • ½ cup c،colate chips
  • ½ cup c،pped walnuts (or pecans)


  • Preheat your oven to 375 degrees F. Line a ،in tin with 10 ،in liners (we’re only making 10 ،ins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.

  • In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.

  • In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup c،pped walnuts or ½ cup c،colate chips (or both!) if you’d like.

  • Evenly divide batter between 10 ،in liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a ،r inserted into the middle comes out clean or with just a few c،bs attached. Allow ،ins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Enjoy!

Recipe Notes

Frozen bananas s،uld be thawed first and then drained of excess liquid before using in this recipe.
If you use w،le wheat flour (I recommend w،le wheat pastry or white w،le wheat flour), you’ll likely need to add 2-4 more tables،s of milk to the recipe.
To make gluten free: I suggest using chickpea flour or an all purpose gluten free flour. I do not recommend using almond flour or coconut flour in this recipe.
To freeze: wrap ،ins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.


Serving: 1،inCalories: 190calCarbohydrates: 28.1gProtein: 2.7gFat: 8.4gSaturated Fat: 6.3gFiber: 2.5gSugar: 11g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on May 17th, 2021, and republished on January 22nd, 2024.