Best Vegan Oatmeal Muffin Recipe for Healthy Mornings

If you’re searching for a wholesome, delicious, and easy-to-make vegan muffin that will brighten your breakfast or snack time, you’ve come to the right place! These vegan oatmeal muffins are not only packed with nutritious ingredients but also boast a moist, tender crumb that’s simply irresistible.

Whether you’re a seasoned vegan or just trying to eat a bit healthier, this recipe offers a delightful balance of natural sweetness and hearty texture. Perfect for meal prepping or a grab-and-go treat, these muffins come together quickly and use pantry staples you likely already have on hand.

Made without eggs, dairy, or refined sugars, they’re a fantastic option for those with dietary restrictions or anyone looking to enjoy a guilt-free indulgence. Plus, they freeze beautifully, so you can enjoy these muffins anytime you crave a wholesome bite.

Ready to bake the best vegan oatmeal muffins ever? Let’s dive right in!

Why You’ll Love This Recipe

These vegan oatmeal muffins are a game-changer for several reasons. First, they’re incredibly easy to make and require no special ingredients or complicated techniques.

The use of oats adds a wonderful texture and boosts the fiber content, keeping you full and energized for hours.

Second, the recipe is naturally sweetened with maple syrup and ripe bananas, avoiding any refined sugars while still satisfying your sweet tooth. The muffins are moist, tender, and have a lovely crumb thanks to the combination of oat flour and whole rolled oats.

Lastly, this recipe is highly customizable. You can add nuts, seeds, dried fruits, or even vegan chocolate chips to suit your taste preferences.

These muffins are perfect for breakfast, snack time, or even a light dessert. Plus, they pair wonderfully with your morning coffee or tea!

Ingredients

• 1 1/2 cups rolled oats (gluten-free if needed)
• 1 cup oat flour (can substitute with whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 ripe bananas, mashed
• 1/3 cup maple syrup (or agave nectar)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup walnuts or pecans, chopped (optional)
• 1/3 cup vegan chocolate chips (optional)

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or spoon for mixing
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it with non-stick spray.
2. Prepare the dry ingredients: In a large bowl, combine the rolled oats, oat flour, baking powder, baking soda, salt, and cinnamon. Stir well to distribute the ingredients evenly.
3. Mash the bananas: In a medium bowl, use a fork or potato masher to mash the ripe bananas until smooth with some small chunks remaining for texture.
4. Add the wet ingredients: To the mashed bananas, add the maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk together until fully combined.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spoon or spatula until just combined. Avoid overmixing to keep muffins tender.
6. Fold in optional add-ins: If using nuts or vegan chocolate chips, gently fold them into the batter now.
7. Fill the muffin tin: Evenly distribute the batter into the 12 muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
10. Enjoy: Serve warm or store in an airtight container for up to 3 days. These also freeze well for longer storage.

Tips & Variations

For a nuttier flavor, toast the oats lightly before mixing with other dry ingredients.

If you want to switch things up, try adding dried cranberries, raisins, or shredded coconut for extra texture and flavor. For a chocolate lover’s version, increase the vegan chocolate chips to 1/2 cup or add 2 tablespoons of cocoa powder to the dry mix.

To make these muffins gluten-free, ensure you use certified gluten-free oats and oat flour. You can also substitute oat flour with almond flour for a different texture and a boost of protein.

Looking for an extra moisture boost? Add 1/4 cup unsweetened applesauce or pumpkin puree to the wet ingredients.

Remember not to overmix your batter; a few lumps are perfectly fine and help keep the muffins fluffy and tender.

Nutrition Facts

Serving Suggestions

These vegan oatmeal muffins are perfect on their own or paired with a warm beverage like coffee, tea, or a creamy plant-based latte. For a heartier breakfast, serve them alongside a bowl of fresh fruit or a smoothie.

You can also slice one in half and spread your favorite nut butter or vegan cream cheese for added richness. These muffins are great for lunchboxes, picnics, or a quick snack between meals.

Want to explore more delicious recipes? Check out the Magic Dough Recipe for a versatile dough base or try the Jamaican Minced Beef Recipes for savory vegan inspiration.

For a sweet treat, the Marzipan Challah Recipe is a must-try!

Conclusion

Making the best vegan oatmeal muffins at home is a simple and rewarding experience that will quickly become a staple in your baking repertoire. These muffins are not only delicious but also nourishing, with wholesome ingredients that support a vegan lifestyle without sacrificing taste or texture.

Whether you’re new to vegan baking or a longtime enthusiast, this recipe offers versatility and ease, making it perfect for busy mornings, snack cravings, or meal prep. With the ability to customize add-ins and flavors, you can make these muffins uniquely yours every time you bake.

So, grab your mixing bowls and get ready to enjoy warm, comforting muffins that everyone will love!

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