These vegan banana oat muffins use just a few ingredients and they’re done in less than 30 minutes. Eat these for breakfast or dessert!
I honestly don’t know why I decided to make these banana oat muffins vegan but I did. I can’t believe how moist them came out! In place of an egg I used unsweetened applesauce. Instead of using my normal go-to sweetener, honey (I don’t use sugar), here I used maple syrup.
Breakfast or Dessert?
When you serve this is up to you. I think they’re on the sweet side so I tend to eat them in the evening as a dessert but I have honestly had these for breakfast, snack, or dessert. To me it all depends on how I make them; sometimes I make my banana oat muffins sweet with chocolate chips and sometimes I leave them plain.
Sweeten The Muffins
You can make these vegan banana oat muffins as sweet as you want them to be. I like mine sweet so I start by using very ripe bananas. So ripe the outsides are completely brown. The extra ripe bananas alone make these muffins fairly sweet. I also like to use 3 tablespoons of maple syrup. You might find this is too little or too much for you. One way to tell is to taste the batter! Remember, this uses unsweetened applesauce instead of raw eggs so there’s no danger in giving it a little taste. If it’s not sweet enough for you, add more maple syrup. Speaking of applesauce. I used homemade, unsweetened applesauce. Another way to sweeten up these banana oat muffins is to use a sweetened applesauce.
As you can see from the pictures, I added 1/4 cup of vegan chocolate chips to my batch of banana oat muffins. This is optional. Other add-in suggestions include raisins or a pieces of dried fruit like dates, dried cranberries, or even coconut.
Freeze For Later
Yes, you can freeze these vegan banana oat muffins! Once the cooked and completely cooled, wrap the muffins individually in aluminum foil and place in freezer bags. These freeze for up to 3 months. When you’re ready to eat the muffins, I recommend thawing them completely to room temperature if you’re going to reheat them.
This makes a total of 6 muffins for me. Double or triple the recipe to feed a larger crowd.
- 1 cup rolled oats
- 2 medium-size, ripe bananas
- ¼ cup unsweetened applesauce
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 cup vegan chocolate chips (optional)
- Preheat oven to 375. Grease muffin pan with cooking spray or line with cupcake liners.
- In a medium-size bowl, mash the bananas fork. Stir in the remaining ingredients.
- Scoop mixture evenly over each muffin tin.
- Bake for 20-25 min. You’ll know it’s done when you insert a toothpick in the middle and it comes out clean.
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