About this recipe

Wholesome, naturally sweetened muffins packed with ripe banana and hearty oats — no dairy, no eggs, and no fuss. These vegan banana oatmeal muffins come together in one bowl, bake up tender and moist, and are perfect for a grab-and-go breakfast or a lunchbox treat. The riper the bananas, the sweeter and more flavorful your muffins will be.

Instructions

1. 1

   Preheat your oven to ![375°F]. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil. In a small mixing bowl, stir together 1 tablespoon ground flaxseed and 3 tablespoons water; set aside for 5 minutes to thicken into a flax egg.

2. 2

   In a large mixing bowl, whisk together the rolled oats (reserving 2 tablespoons for topping), white whole wheat flour, baking powder, baking soda, cinnamon, and fine sea salt until evenly combined.

3. 3

   In the same bowl or a separate bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. Stir in the pure maple syrup, melted coconut oil, unsweetened oat milk, vanilla extract, and the prepared flax egg. Mix until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined — do not overmix or the muffins will be dense. Fold in walnuts / chocolate chips if using.

5. 5

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved rolled oats over the tops of each muffin for a rustic finish.

6. 6

   Bake for 20–22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.