Vegan Blueberry Banana Oat Muffins are soft, moist, and fluffy, made with oats, ripe bananas, and juicy blueberries in an easy one-bowl recipe that's egg-free and dairy-free.
These delicious muffins work beautifully as breakfast, dessert, or a wholesome snack.
If you love these, be sure to try my blueberry chocolate muffins or banana blackberry oatmeal muffins next.
Vegan blueberry banana oat muffins are one of those recipes I make whenever ripe bananas start staring at me from the kitchen counter.
I often turn overripe bananas into low-sugar bakes like my date banana muffins, pumpkin banana muffins, buckwheat flour banana muffins, and these two banana muffins that never fail.
These muffins are tender, moist, and lightly sweet, with warm oat flavor and pockets of juicy blueberries throughout.
They're easy, portable, and ideal for meal prep - great for busy mornings or snack breaks on the go.
Jump to:
🍌Ingredients
- Blueberries: I used frozen blueberries, but fresh work just as well (no need to thaw if using frozen).
- Rolled oats: Rolled oats add a nice chewy texture.
- Bananas: Use ripe bananas for natural sweetness.
- Flour: All-purpose flour works best, but whole wheat or spelt can be used.
- Sugar: I opted for cane sugar, but granulated or brown sugar works just as well
- Vegetable oil: Use any neutral vegetable oil to keep the muffins moist.
- Baking soda + vinegar: This helps the muffins rise and stay fluffy.
- Vanilla: Enhances the overall flavor.
- Dairy-free milk: I used unsweetened almond milk, but any non-dairy milk works.
- Salt: A pinch of salt brings everything together.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Blueberry Banana Oat Muffins
Step 1: In a large bowl, whisk together the dry ingredients: flour, rolled oats, sugar, baking soda, and salt.
Step 2: Add the mashed bananas, vegetable oil, plant milk, vanilla, and vinegar, then mix until just combined. Do not overmix to keep the muffins light and fluffy.
Step 3: Gently fold in the blueberries until evenly distributed.
Step 4: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Divide the batter evenly between the cups, then top with extra blueberries and a sprinkle of rolled oats if desired.
Step 5: Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
📋Variations
- Nutty crunch: Add ½ cup chopped walnuts, pecans, or almonds for extra crunch and flavor.
- Cinnamon swirl: Mix 1 teaspoon cinnamon (or pumpkin pie spice) into the batter for warm, cozy notes.
💡Marinela's Tips
- Banana amount: Use 1 cup of mashed banana. Using more or less can change the muffins' texture.
- Don't overmix the batter: Stir just until combined. Overmixing makes muffins dense instead of light and fluffy.
- Use ripe bananas: The riper, the sweeter. They add natural sweetness and moisture without extra sugar.
- Measure flour properly: Spoon and level your flour instead of scooping directly from the bag to avoid dry, heavy muffins.
- Cool before storing: Let muffins cool completely on a wire rack to prevent sogginess when stored.
❓Frequently Asked Questions (FAQ's)
Yes! Fresh blueberries work perfectly-just fold them in gently.
Yes, any non-dairy milk like soy, oat, or cashew milk works well.
Keep in an airtight container at room temperature for 3-4 days, or freeze for up to 2 months.
🧁More Vegan Muffins
- Banana chocolate chunk muffins
- Cranberry orange muffins
- Easy blackberry muffins
- Raspberry banana muffins
- Lemon poppy seed muffins
- Strawberry lemon muffins
- Banana chocolate chip muffins
- Carrot muffins with pineapple
- High-protein muffins
- Spinach and banana muffins
- Lentil banana muffins
- Banana chickpea flour muffins (refined sugar-free)
📖 Recipe
Vegan Blueberry Banana Oat Muffins
Equipment
- 1 Mixing bowl
- 12 cup Muffin Pan lined with silicone or paper liners
Ingredients
Dry Ingredients
- 1+ ⅓ cups all-purpose flour spooned & leveled
- 1 cup rolled oats
- ½ cup cane sugar or white sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 + ½ cups blueberries frozen or fresh
Wet Ingredients
- 1 cup mashed bananas
- ½ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons vinegar
Instructions
- In a large bowl, mix the dry ingredients.1+ ⅓ cups all-purpose flour, 1 cup rolled oats, ½ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Add mashed bananas, vegetable oil, dairy-free milk, vanilla, and vinegar. Stir until just combined. Do not overmix to keep muffins light and fluffy.1 cup mashed bananas, ½ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon pure vanilla extract, 2 teaspoons vinegar
- Gently fold in the blueberries until evenly distributed.1 + ½ cups blueberries
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners and divide the batter evenly. Top with extra blueberries or rolled oats if desired.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Banana amount: Use 1 cup of mashed banana. Using more or less can change the muffins' texture.
- Don't overmix: Stir just until combined. Overmixing makes muffins dense instead of light and fluffy.
- Use ripe bananas: The riper, the sweeter-they add natural sweetness and moisture without extra sugar.
- Measure flour properly: Spoon and level your flour instead of scooping directly from the bag to avoid dry, heavy muffins.
- Cool before storing: Let muffins cool completely on a wire rack to prevent sogginess.
- Storage: Store in an airtight container at room temperature for 3-4 days or freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.
Nutrition
If you try these blueberry banana oat muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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