Vegan  Banana and Oat muffins  recipe
From 4 ratings
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Are you in a hurry in the morning?? These Oat muffins are the perfect way to begin your day. They are soft, spongy, and keep you filled . It also makes a perfect break time snack for your child, especially when you add a couple chocolate chips in it. The...


12 Servings
  • 110g
    Rolled Oats
  • 230g
    Whole wheat pastry flour
  • 96g
    Coconut Sugar
  • 1tsp
    Baking Powder
  • 1tsp
    Bicarbonate of Soda
  • 1/2tsp
  • 1/2tsp
  • 1/2cup
    DF Chocolate Chips
  • 1cup
    Dairy Free Milk
  • 70mL
    Neutral oil
  • 1tsp
  • 4tbsp
  • 2tbsp
    Flax Seed Meal
  • 1/2tbsp
    Vanilla Extract
  • 1 1/2cup
    Very Ripe Bananas-Depending on the size

How to make Vegan Banana and Oat muffins

  1. Preheat the Oven to 375 Degrees F , and Line a Muffin Tray with 12 Muffin Cases. You may get an extra one depending on the amount of batter that you put in.

  2. In a Bowl soak the rolled oats to the milk , set aside for 10 minutes ( The Soaking creates fluffy muffins)

  3. In the mean time, work with the dry ingredients , sift the Flour, add the Baking powder, Baking soda, Cinnamon, Coconut Sugar and Salt together in a bowl .

  4. After 10 mins, to the Milk and Oat Mixture, combine the Vinegar, Oil, Vanilla Extract , Flax meal , mashed banana and the water. Using the whisk, mix all these ingredients well so the banana is mashed in well.

  5. Using a Spatula, fold the dry ingredients to wet ingredients and mix until just combined. Do not overmix. If you feel the batter is thick you may add a few more drops of water to get desired consistency. Finally, add in the Dairy Free Chocolate pieces to the batter.

  6. Spoon the batter equally into the prepared muffin cases. You may top the batter with some Oats and one or two bits of chocolate pieces too.

  7. Bake in the preheated oven for 20 to 22 mins, or until a skewer or toothpick inserted into the centre comes out clean . Once done, let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack .

  8. They look great and are ready to eat!!

Tips & Tricks

    1. Soaking the rolled oats to the milk , creates fluffy muffins;
    2. Muffins can be stored at room temperature in a cool dry place for 2 days in an airtight tin. Otherwise once stored in an air tight container in the Fridge, they are good to last for at least 4 days.
    3. Nuts and dried fruit may be added to the muffin batter if you like them.


From 4 ratings



Incredibly tasty and surprisingly easy to make.




A delightful recipe.




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Recipe by

My Eggless Kitchen by Rupa


Welcome to My Eggless Kitchen, by Rupa. A Foodie Born and Bred in Kenya, lived in various countries and currently residing in Australia. Having shifted...

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