Perfectly Moist Vegan Oat Muffins with Banana

Start your day with a burst of flavor and nutrition with these incredibly delicious and easy vegan oat muffins with banana. These muffins are so moist, fluffy, and packed with wholesome ingredients, they’ll become a staple in your breakfast routine. Whether you’re vegan, dairy-free, or just looking for a healthy and satisfying treat, these muffins are guaranteed to hit the spot.

Why You’ll Love These Vegan Banana Oat Muffins

These vegan oat muffins with banana are not only incredibly delicious but also incredibly easy to make. With just a few simple ingredients that you probably already have in your pantry, you can whip up a batch of these wholesome treats in no time. They’re perfect for breakfast on the go, a midday snack, or even dessert. Plus, they’re:

• Vegan and dairy-free: Made with no eggs or dairy products, these muffins are perfect for those following a plant-based diet.
• Packed with whole grains: Oats are a great source of fiber, which is essential for a healthy digestive system and can help you feel fuller for longer.
• Naturally sweetened: The sweetness in these muffins comes from ripe bananas, reducing the need for refined sugar.
• Customizable: Feel free to add in your favorite mix-ins like chocolate chips, nuts, seeds, or dried fruit.

Ingredients You’ll Need

Here’s what you need to make these delicious vegan oat muffins with banana:

• Rolled oats: These provide a hearty texture and nutty flavor to the muffins.
• Ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Plant-based milk: Any type of unsweetened plant-based milk will work, such as almond milk, soy milk, or oat milk.
• Maple syrup: Adds a touch of natural sweetness. You can also substitute with agave nectar or another liquid sweetener.
• Apple cider vinegar: Reacts with the baking soda to create a light and fluffy texture.
• Baking soda: Acts as a leavening agent, helping the muffins rise.
• Vanilla extract: Enhances the overall flavor of the muffins.
• Salt: A pinch of salt helps to balance out the sweetness.

Vegan oat muffins ingredients laid out on a countertop

Let’s Make Some Vegan Oat Muffins

Now that you have all your ingredients gathered, let’s get baking!

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Combine the dry ingredients: In a large bowl, whisk together the rolled oats, baking soda, and salt.
3. Mash the bananas: In a separate bowl, mash the bananas with a fork until smooth.
4. Whisk in the wet ingredients: Add the plant-based milk, maple syrup, apple cider vinegar, and vanilla extract to the mashed bananas and whisk until well combined.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
6. Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
   A muffin tin with vegan oat muffin batter.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   Perfectly golden brown vegan oat muffins fresh out of the oven.
8. Cool and enjoy: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for the Best Vegan Oat Muffins

Here are a few extra tips to ensure your vegan oat muffins turn out perfectly every time:

• Don’t overmix the batter: Overmixing can result in tough muffins. Mix until the ingredients are just combined.
• Use a ripe banana: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Don’t overbake: Overbaking can dry out the muffins. Start checking for doneness around the 18-minute mark.
• Get creative with mix-ins: Feel free to add your favorite mix-ins to the batter, such as chocolate chips, nuts, seeds, or dried fruit.

“Using apple cider vinegar in vegan baking is a game-changer! It reacts with the baking soda to create a light and airy texture that rivals traditional muffins.” – Chef Anya, Vegan Pastry Chef

Vegan Oat Muffin FAQs

Can I make these muffins gluten-free?

Absolutely! Simply swap the rolled oats for certified gluten-free rolled oats.

How do I store leftover muffins?

Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Can I substitute the maple syrup?

Yes, you can use another liquid sweetener like agave nectar or brown rice syrup.

Can I add other mix-ins?

Of course! Chocolate chips, chopped nuts, dried fruit, and seeds would all be delicious additions.

Can I use a different type of plant-based milk?

Yes, any type of unsweetened plant-based milk will work.

“These vegan oat muffins with banana are a blank canvas for your culinary creativity! Experiment with different mix-ins and flavor combinations to create your own signature muffin recipe.” – Chef Anya, Vegan Pastry Chef

These vegan oat muffins with banana are a delicious and satisfying way to start your day. They’re easy to make, customizable, and packed with wholesome ingredients. Enjoy them warm from the oven with a spread of your favorite nut butter or a dollop of vegan yogurt for a truly delightful breakfast treat.