Vegan Blueberry Banana Oat Muffins
Soft, moist, and fluffy, these Vegan Blueberry Banana Oat Muffins are made with oats, ripe bananas, and juicy blueberries in an easy one-bowl, egg-free, and dairy-free recipe. Perfect for breakfast, dessert, or a wholesome snack, they’re delicately sweet, simple to make, and packed with flavor.
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
Calories: 178kcalCarbohydrates: 31gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 106mgPotassium: 121mgFiber: 2gSugar: 13gVitamin A: 22IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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