Vegan Banana Oatmeal Blender 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)
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 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.
HOW TO MAKE VEGAN OATMEAL BLENDER MUFFINS
Let’s take a look at just how easy they are to make:
- Start by placing the wet ingredients in the blender first: banana, milk, vinegar, maple syrup, vanilla and peanut butter.
- Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, and ground cinnamon.
- Blend on high until smooth.
- Stir in chocolate chips.
- Bake until golden and puffy. Allow to cool an try not to devour the whole batch in one sitting. :)
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:
- Vegan Spinach Blender Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Flourless Gingerbread Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Green Monster Muffins
**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
- 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
- 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!
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.
Vegan is always a my kind of recipe you know. I just came across to your blog today and I am so glad to be here.
have a great day ahead.
Hi. I do not have a high speed blender but I can grind rolled oats into oat flour. So would I measure out 2cups of rolled oats and grind them and that’s what I use or do I grind the whole oats and make sure that equals 2 cups? Geez I hope I haven’t confused you about this. . its bad enough I’m confused.
I would grind 2 cups of oats! It should come out close enough to two cups of flour. :)
I just made these and they are excellent – my new favourite banana chocolate chip muffins! And I love that there aren’t any gums in them and they still hold together perfectly. Light and fluffy, with a really great crumb. I don’t have good luck with blender muffins, so I used an equivalent amount of oat flour and just mixed them by hand. Plus I didn’t have any peanut butter, so subbed almond butter, they they were so so good. Mine made 10 muffins. Thanks for a great recipe!!
I also wanted to mention that I really appreciate that you make such great gluten free vegan recipes. It is pretty easy to find gluten free recipes and vegan recipes independent of each other, but to find a good recipe that combines both is rare. Thanks for all of the hard work you do to create these for us!
Aw thank you so much, Stephanie! You are right that it isn’t easy. I haven’t eaten so many fails along the way, lol!
You don’t have to make these in a blender they turn out just as good with out! The only thing I would use the blender for is to grind the oats to make them into an oat flour. These muffins taste really good. Instead of apple cider vinegar you can use regular vinegar if you don’t have one or the other.
Thanks for the tips, Bina! I have that written in the body of the post but most people just scroll to the recipe without reading that part. :)
These are yummy! Thank you. One thing you may want to note is that if the chocolate chips are immediately added to the batter after blending, they can melt due to the residual heat from having the blender on high (I also have a Vitamix). I should’ve known this but didn’t anticipate it and ended up with a chocolate swirl instead of chocolate chips in my muffins. (Still topped them with a few extra chips!) Not bad, just not the recipe as written. Maybe I blended the batter for too long, though 2 1/2 minutes on high was just enough for the oats to not seem so grainy.
Thanks for the feedback, Camille! I’ll add that to the notes for future reference!
Camille-When I made them, I had this same issue, too! to adding this to the recipe comments.
350F works fine for fan oven or does it needs lower fir a fan oven?
Ooh yum! I make so many banana muffins – they’re just the best, especially with chocolate chips added into the mix! I’ll be giving these a try soon.
I made these this morning following the directions precisely. They are fabulous. I cooked them for 22 min. I scoop batter into muffin cups and then poke in the chocolate chips… 6 big Ghiradelli 60% Cocoa chips per muffin was fabulous. I’ve made the pumpkin chocolate chip and gingerbread varieties as well. All winners!
These muffins are soooo good! They satisfied my sweet tooth ! I have allergies, substituted the peanut butter for coconut oil ! They came out perfect ! Mine didn’t look as pretty as yours but, the taste was a delicious I made some plain, some with allergy free Vegan chocolate (brand is Enjoy Life) . I made some with raisins only and some with chocolate and raisins! All came out perfect, couldn’t stop eating ! You mentioned vanilla extract in the narrative but, it wasn’t mentioned on recipe list and amount !Thank you for sharing! Oh wow, I cannot stop eating them
Can you sub nut flours for oatmeal? Oatmeal is not on my list to eat. Bo other grains but rice.
I’m afraid that wouldn’t work the same! Nut flours are much higher in fat so you would have to adjust the entire recipe to account for the moisture changes. Have you tried searching for vegan almond flour muffins or something similar? I have these made with cassava flour but they’re aren’t vegan unfortunately: https://www.makingthymeforhealth.com/cassava-flour-chocolate-chip-banana-muffins/
I am very picky about muffins, and these totally exceeded my expectations. I couldn’t believe the fluffy texture. I am planning to make more today with the same ratios, but using pumpkin puree and tahini instead (plus chocolate chips). Thank you for the fantastic recipe!
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Best muffins ever! Not only are they delicious but SO EASY! I am about a year into my plant based journey and have gotten used to using every pot and pan in the house to make one thing, but not these! My “go to” favorite. I wanted to see if they freeze well, but we ate them all in 2 days!
Haha! They should freeze well. So glad you enjoyed them!
These muffins are so good I’ve made them twice this week! I used chocolate oat milk the 1st time, then vanilla oat milk the 2nd…both are really good but I think vanilla was better. I left out the cinnamon and added a little cocoa powder and a couple handfuls of walnuts. I also ground my oats first, then removed them from the Ninja and followed the instructions as written. I’ve found when mixing wet ingredients with oats, overmixing can really screw with the consistency, once baked. I’m not vegan, but basically all the cooking and baking I do now is gluten free, refined sugar free, and lately, dairy free. This is the one of the few recipes I’ve found that is fantastic, without requiring some serious adjustments. Definitely kid approved, as well. My 3 year old tried licking them all, to claim them! Lol
I’m so glad to hear that! Thank you for the review. :)
Thank you Sarah for the muffin recipe!
I’m going to use dates instead of maple syrup. I’ll chop the whole dates and then soften them in almond milk.
These are amazing ! I made them a couple of times and everyone at home loves them !
Could I substitute maple syrup with dates ? Thought I’d ask you since you’ve mentioned using chopped up dates softened in almond milk, but could you specify quantities please, and the process.
Thank you. I was looking for a simple gluten free vegan muffin recipe and this is it! I like that it doesn’t use chia seeds or flax, because my grandson can’t have those. I had an apple that needed to be used, so I peeled and chopped it up and stirred in with the chocolate chips. So good!
Great muffins! I cooked them this morning with the help of my five year old grandson. We loved them. It is lunch and they are all gone. We left out the chocolate chips and used raisins.
This recipe is such a winner! They taste great and I can’t believe they use no oil, sugar, or white flour. Will definitely become a new staple in our home. Thank you!
So glad you like them! Thanks for the review!
I just made these.
The aroma while they were baking was making my mouth water, lol
I didn’t have Chippits, so I used dark chocolate chunks.
And I used my food processor to mix the batter. Made this task so easy.
They are delicious!
Thank you for sharing your recipe.
These are amazing ! I made them a couple of times and everyone at home loves them !
Could I substitute maple syrup with dates ? There is a comment above which says chopped up dates softened in almond milk, but could you specify quantities please, and the process.
I haven’t tried them with dates so I’m not sure! If you reply to the comment above the person who left it might respond with more information.
I made these today, and they were just incredible! Enjoyed using the blender to do this, they were moist and rich…and my husband loved that they were not too sweet.
Your well planned and healthy recipes you share are simply the best part of the internet and I am so grateful every time I read one and give it a whirl. They have all have been delight. Many, many thanks!
Aw, thank you for the kind review! :)
Hi, thank you very much for sharing this wonderful recipe, I love it !! I wondered if is possible to baked this batter in a 9 inch pan?
I haven’t tried it myself so I’m not sure if the center would cook evenly. Sometimes vegan and GF recipes work better as muffins for that reason. But it’s certainly worth a try!
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Well I wonder if your site makes a point of the metric conversion for ingredients, which is good. Then why not for the banana?? seems an easy adjustment.
These were so yummy and soooo easy to make. I was skeptical about making a muffin batter in a blender, I thought it may throw off the texture of the final product but it truly didn’t and saved so much time! Now I have yummy little breakfast muffin to pear with my coffee! I only had my jumbo muffin tin on hand so I made 6 jumbo (like bakery-style) muffins but they are a great morning treat!
These are amazing! Normally gluten-free vegan baked goods (even just gluten free) taste pretty bad. These were awesome!
Hello, the metric conversion on your site says that 2 cups of rolled oats is 160 grams, but everywhere else I’ve looked on google it says 2 cups of rolled oats equal 180 grams. Which one would you say is more accurate for your recipe? I’m worried about using the wrong amount, especially because I’m tripling the recipe. Thank you!
Sorry for the confusion, Anne! It looks like you’re right. The conversion should be 180g. I’m not sure why my calculator did that wrong but I appreciate you pointing it out!
Also, if you’re going to triple the recipe you want to be sure your blender is big enough to handle that much volume.
Can this be made into a loaf?
I tend to have better results with muffins when I’m baking vegan and GF as sometimes the center doesn’t cook as well when in loaf form. That said, I wouldn’t know for sure without testing it. If you decide to give it a try please let us know how it goes! :)
Just made these – they are delicious and only took a few minutes to make!
Yummy! These muffins turned out great! I followed your recipe precisely. Thanks for this gem. I’ll be making them again for sure!
Hi, great recipe . I made this for my 23 months old toddler with some changes. I was looking for banana muffin with less baking soda. I added normal cow’s milk and little less baking powder. The muffins turned out great. Thank you.
I just made these tonight. Mine fluffed up nicely, but deflated after I took them out of the oven. I baked them for 21 minutes and the fork came out clean. Any thoughts on where I went wrong?
It’s possible they needed a little longer to bake but if they edges were golden and the fork came clean then it sounds like they were done. The only other thing I can think is that perhaps your baking soda wasn’t fresh enough. Did you measure out the mashed banana to make sure you had 1 cup? And you didn’t change or forget any other ingredients?
Wow this is so good , I didn’t have peanut butter I used apple sauce my mixe was thin so I added 2 table spoon of flour and I made a bread instead of the muffin , the batter was so thin I just decided to do the bread . I did half maple syrup and half molasses it’s so spongy great texture I usually add nuts or raisins but it’s my third baking this morning all the others have nuts and dried fruit ..it’s still so yummy just plain easy to make seriously one blender thanks not too sweet perfect , I added 2tsp ginger , allspice , tiny bit of pumpkin spice ! Yum
I can’t have vinegar . Would a flax egg be a good substitute . What would you recommend ?
I’m afraid the flax egg would result in a mushy texture as the vinegar reacts with the baking soda/powder to create lift which the flax does not. Are you sure you can’t have it in cooked food? It is neutralized when combined with the leavening agents.
Otherwise I would suggest using a different recipe altogether as I would need to test it without to vinegar to advise you properly.
Delish! Easy! Winning combo.
Substituted pumpkin pie spice for cinnamon and craisins for chips. Yum.
Hi, I am planning to make mini muffins from this recipe. I know the bake time reduces but do you know exactly how much if you have tried? Thanks.
I haven’t tried for this specific muffin recipe but for my others I usually reduce it to about 18-20 minutes. You should actually be able to smell when they are done baking. :)
Delicious! I ground my oats in small batches in my coffee grinder. Followed recipe exactly except I put them in my silicone donut pan. Then I did an oat milk ganache with the dark chocolate (1 to 1 on weight, pour hot oat milk over chocolate let sit for 10mins. Stir) dipped the top of the donut/muffin. Perfect way to use ripe bananas!!