The best recipe for delicious, moist and healthy vegan banana muffins with oats – They’re sugar-free, oil-free, nut-free and gluten-free possible. Perfect for breakfast, brunch as a snack or healthy dessert!
The Best Vegan Banana Muffins
If you love my vegan banana bread but are looking for a quick and handy alternative, this easy banana chocolate chip muffin recipe is absolutely perfect! They’re fluffy, soft, moist, and incredibly delicious, though they’re even healthier than traditional muffins. Since these banana muffins contain no eggs, no refined sugar, no dairy milk, and no butter, they are not only perfect as a healthier dessert and snack, but also for breakfast!
Both kids and adults love these homemade muffins because they are always a hit! They are quick and easy to make and can be eaten at any time of the day!
Easy eggless muffin recipe
To make these moist banana muffins, you only need a few simple inexpensive ingredients, most of which you may even already have at home. Plus, this recipe super handy for using up overripe brown bananas!
You’ll love that this recipe is super versatile! If you want the muffins nutty or fruity, you can add chopped walnuts or pecans (I love banana walnut muffins) or blueberries to the batter at the end. To make healthy chocolate banana muffins, simply substitute 3 tablespoons of flour for cocoa powder. For some crunch, you can sprinkle crunchy crumbles or granola on top as a topping. Just get creative!
Ingredients and possible alternatives
- Flour: all-purpose or spelt flour or a gluten-free flour blend 1:1. Other flours such as oat flour or whole wheat flour will also work, but the muffins will not be as soft and fluffy. Therefore, it is better to combine light and wholegrain flours.
- Oats: or sub more flour.
- Bananas: or applesauce or pumpkin purée.
- Plant milk: such as almond, cashew, oat or soy milk.
- Nut butter: almond, peanut, cashew, or hazelnut butter. A nut-free alternative is mentioned below in the recipe notes and tips!
- Maple syrup: or any other sweetener you like, such as agave syrup, raw cane sugar, coconut sugar, date sugar or brown sugar. If using granulated sugar, you may need a little more plant milk to give the batter the right consistency.
- Apple cider vinegar: or another vinegar or double the amount of lemon juice.
- Chocolate chips: or chopped nuts (optional).
- Further ingredients: baking powder, pinch of salt, cinnamon or vanilla extract for flavor.
How to make vegan banana muffins
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the banana cake batter
First, whisk together the flour, oats, baking powder, cinnamon and salt in a large mixing bowl (if the flour is lumpy, you can sift it through a fine-meshed sieve first to make the muffins fluffier). Mash the bananas and add them to the dry ingredients. Add the plant milk, nut butter, maple syrup and apple cider vinegar as well and stir until just combined.
Step 2: Bake the muffins
Lastly, fold in the vegan chocolate chips. Using a spoon, divide the batter evenly into 12 cup muffin pan lined with paper cups. If you like, you can sprinkle a few more chocolate chips over the batter and bake the muffins at 356 °F for about 20-25 minutes. Then let them cool down and enjoy!
How to store muffins?
Since these healthy banana muffins contain fresh fruit, they should be stored in an airtight container and in a cool place. They will keep up to 3 days at room temperature and up to 5 days in the refrigerator.
It’s absolutely normal for muffins to get harder over time, but you can simply warm them up in the microwave for a few seconds before eating. This will make them really nice and soft and fluffy again – they’ll taste just like they were freshly baked!
How to freeze muffins?
To freeze the muffins, simply place them in a freezer-safe container or freezer bag. Then seal tightly and freeze for up to 3 months. I recommend separating the individual muffins with a piece of parchment paper so they don’t freeze together and you can remove them individually at any time.
These banana chocolate chip muffins are:
- Gluten-free, soy-free and nut-free possible
- Quick and easy to make
- Soft and fluffy
- With fruit
- Super delicious!
- Perfect for breakfast, as a snack or dessert!
More Recipes for Vegan Muffins and Cupcakes
- Apple Carrot Muffins
- Carrot Cake Cupcakes
- Vanilla Cupcakes
- Chocolate Cupcakes
- Blueberry Crumble Muffins
- Berry Muffins
- Pumpkin Chocolate Chip Cupcakes
- Mini Apple Pies
- And be sure to check out all of my vegan cake recipes!
If you try this easy vegan banana muffin recipe, feel free to leave me a comment and a star rating! And if you share a photo of your healthy breakfast muffins on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
The Best Banana Muffins - Easy + VeganAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 1 ⅓ cup (160 g) spelt flour or all-purpose flour or gluten-free flour
- ¾ cup (60 g) quick cooking oats or sub more flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 pinch of salt
- 3 ripe bananas approx. 300 g
- ⅓ cup (80 ml) plant milk e.g. soy, almond, cashew, oat or hazelnut milk
- ⅓ cup (80 g) nut butter e.g. almond, peanut, cashew or hazelnut butter, *see notes for nut-free option
- ¼ cup (50 g) maple syrup or agave syrup
- 1.5 tsp apple cider vinegar
- ½ cup (80 g) chocolate chips + optional more for sprinkling
*Note: Check out the recipe video + step-by-step pictures above!
- Preheat the oven to 356 °F (180 °C) and line a 12 muffin pan with paper cups.
- Whisk together the flour, oats, baking powder, cinnamon and salt in a bowl (if the flour is lumpy, you can sift it through a fine-meshed sieve first to make the muffins fluffier).
- Mash the bananas on a plate using a fork, then add to the flour mixture. Add the plant milk, nut butter, maple syrup and apple cider vinegar as well and stir briefly to form a batter. Finally, fold in the chocolate chips.
- Divide the batter evenly into the muffin cups. If desired, sprinkle a few more chocolate chips over the batter and bake the muffins for about 20-25 minutes (until a toothpick comes out clean).
- Let them cool in the pan for 10 minutes. Then remove and finish cooling on a cooling rack.
- Gluten-free: you can also use a 1:1 gluten-free flour blend and gluten-free oats.
- Nut-free: instead of nut butter, you can also use sunflower oil, avocado oil, canola oil, liquid coconut oil or melted vegan butter or margarine.
- Chocolate banana muffins: for a chocolate version, simply replace 3 tbsp flour with cocoa powder.
- Storage: the muffins will keep in an airtight container at room temperature for about 3 days and in the refrigerator for up to 5 days. Warm them briefly in the microwave before eating, and they will return to a nice soft and fluffy texture. You can also freeze them.
- Find more tips and information on the recipe + step-by-step pictures in the blog post above!
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