I love to bake with ripe bananas because they are a powerful source of vitamins and potassium while being cheap and tasty. I’ve made many flavors of banana muffins, like my 3-Ingredient Banana Muffins, Oat Flour Banana Muffins, or Sugar-Free Vegan Banana Muffins. They are a quick way to have a small snack that doesn’t have all the negative effects of most commercial snacks. I almost always have a stack of muffins on my benchtop for the family to enjoy!
Ingredients and Substitutions
All you need to make these banana oatmeal muffins are a few pantry staple ingredients.
Egg-free – you don’t need flax eggs or egg replacers in this easy vegan banana muffin recipe. Dairy-free No sugar added Vegan High fiber from wholegrain oats and white whole wheat flour.
Ripe Bananas – Using dark bananas with ultra-black skin is the key to making sugar-free banana oatmeal muffins. In fact, ultra-ripe bananas are very sweet and therefore add sweetness to the muffins without having to add sugar to the recipe. White Wholewheat Flour or all-purpose flour. Feel free to use a gluten-free all-purpose flour blend if desired. Old-Fashioned Oats – Prefer old-fashioned rolled oats, they are the kind that gives the best taste and texture to these muffins. Baking Soda and Baking Powder – for a fluffy texture. Cinnamon – for classic Fall flavors. Walnuts – Optional but it adds healthy omega fatty acids and a delicious crunchy texture to the muffins. Apple Cider Vinegar or lemon juice. Almond Milk or any non-dairy milk you love including coconut milk or oat milk. Canola Oil – Canola oil has the highest levels of omega-3, but you can also use light olive oil or melted coconut oil. Vanilla Extract – for more flavor.
Add-Ons
Like for any muffin recipe you can play with flavor and texture by stirring 1/2 cup of some of the below ingredients into the batter:
Dark Chocolate Chips Pecans or walnuts – finely chopped Shredded Coconut Shredded Carrots Dried Raisins or cranberries
How To Make Healthy Banana Oatmeal Muffins
Serving The Muffins
These healthy banana oatmeal muffins are the best breakfast for busy mornings or to fill a kid’s lunchbox. They are delicious on their own, but you can also top up the muffins with a drizzle of peanut butter, or almond butter to add protein to the muffins.
Allergy Swaps
If you have some food allergies but still want to try this banana oatmeal recipe, I have listed some options for you below:
Gluten-Free – Pick a gluten-free certified oats brand and use your favorite gluten-free all-purpose flour blend – the best contains added xanthan gum. Also, make sure the baking powder is wheat free. Oil-Free – I didn’t try the recipe with an oil replacement, but usually, you can replace oil with the same amount of almond butter or dairy-free Greek yogurt, or unsweetened apple sauce.
Storage Instructions
You can store the banana oat muffins for up to 4 days in the fridge, in a sealed cake box. These muffins freeze very well and can be kept fresh for up to 3 months in a zip-lock bag or sealed container in the freezer. Thaw on a wire rack at room temperature the day before. Rewarm the muffin in a toaster oven or serve at room temperature. I listed below the answers to your most common questions about these banana oatmeal muffins.
More Healthy Muffin Recipes
If you like healthy muffins, you’ll love these:
