Vegan Banana Oatmeal Blender Muffins

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Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

This post was created in partnership with Bobs Red Mill

FINALLY. The day has come, my friends. A vegan version of my beloved flourless muffin recipe that is just as fluffy, moist and delicious as the original. I am SO PUMPED to share these with you!

The best part about these is that the ingredient list is even more simple than the non-vegan version. In place of the egg we’re using apple cider vinegar. That’s it. Whether you follow a vegan diet, are allergic, or just out of eggs, I promise you’re going to love these muffins!

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Vegan Banana Oatmeal Blender Muffins Ingredients

  • Bananas– The key to getting the right amount of moisture is to make sure that you’re bananas are big enough. You should have 1 full cup when they’re mashed which comes out to about 2 medium-size bananas. Make sure they are ripe as they are a main source of sweetness in the muffins.
  • Non-Dairy Milk– I’ve tested these with soy milk and an almond/cashew blend and both options worked great. Oat milk would also work well. I have not tested them with dairy milk.
  • Apple Cider Vinegar– A bit of vinegar reacts with the baking soda to release air bubbles which creates extra fluffy muffins. If you don’t have apple cider vinegar, white vinegar would also work.
  • Maple Syrup- Pure maple syrup is ideal because of it’s thin texture compared to honey. And honey isn’t vegan, of course. Agave nectar would also work in place of the maple syrup.
  • Peanut Butter-  Peanut butter is usually the most cost effective option for nut butters but you can use any variety you like. If there is added salt then you may want to omit the salt in the recipe. Equal amounts of melted coconut oil would also work in place of the nut butter.
  • Rolled Oats- I love Bob’s Red Mill Organic Old Fashioned Rolled Oats because I can always trust that they’re certified gluten-free and verified non-GMO. See below for tips on how to make these without a high speed blender.
  • Baking Powder and Soda- It might seem redundant to use both baking powder and soda but please don’t leave one of them out! They are both necessary for maximum muffin height.
  • Cinnamon and Salt- I prefer to add cinnamon and a touch of salt for flavor but you could probably get away without them, especially if your nut butter is salted.
  • Dark Chocolate Chips- I’m a chocolate fiend so I pretty much add it wherever I can. That said you can easily mix things up and use chopped nuts or dried fruit instead.

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

HOW TO MAKE VEGAN OATMEAL BLENDER MUFFINS

Let’s take a look at just how easy they are to make:

  1. Start by placing the wet ingredients in the blender first: banana, milk, vinegar, maple syrup, vanilla and peanut butter.
  2. Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, and ground cinnamon.
  3. Blend on high until smooth.
  4. Stir in chocolate chips.
  5. Bake until golden and puffy. Allow to cool an try not to devour the whole batch in one sitting. :)

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

WHAT IF I DON’T HAVE A HIGH SPEED BLENDER?

You’ll notice that the Vitamix does a stellar job breaking down the oats and making my muffins look like bakery perfection. If you can afford to invest in one, I highly recommend it.

That said, if you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. Then you just add the dry ingredients into the bowl with the wet and stir to combine.

If you want to try more blender muffins like these be sure to check these out:

**Please note that most of the recipes above are NOT vegan but they are all dairy-free. I’m working on developing more vegan versions soon!**

Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)

Print Recipe
5 from 17 votes

Vegan Banana Oatmeal Blender Muffins

Incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 9 muffins

Ingredients

US Customary - Metric
  • 2 medium to large ripe bananas, should have about 1 cup mashed
  • ½ cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup creamy peanut butter
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips, see notes

Instructions

  • Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins then set aside.
  • In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
  • Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy!

Notes

The recipe makes 9 muffins as you see pictured, however you can make 12 smaller muffins if you prefer.
Leftovers are best stored in an airtight container in the refrigerator. They will last up to 1 week if refrigerated. You can also freeze them (after they've cooled completely) for up to 2 months.
If you blend too long the batter may become hot which will melt the chocolate chips when you stir them in. To prevent this you can refrigerate or freeze the chocolate chips (prior to adding to the muffins) or just be careful not to blend for too long.

Nutrition

Calories: 220kcal, Carbohydrates: 32g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 179mg, Potassium: 397mg, Fiber: 3g, Sugar: 13g, Vitamin A: 68IU, Vitamin C: 3mg, Calcium: 113mg, Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

 

image001 This post was created in partnership with a brand that I have loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.

by Sarah on May 9, 2020  //  Breads and Muffins, Breakfast, Muffins, Recipes
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