Soft vegan banana muffins made with oats and whole wheat flour—my go-to recipe.

These Vegan Banana Muffins are one of those reliable recipes I come back to again and again.

They’re an easy way to use up ripe bananas with simple pantry ingredients like oats, whole wheat flour, and flax. They’re also easy to customize depending on what you have on hand. Add chocolate chips for a sweeter treat, nuts or seeds for extra texture, or keep them simple and classic. They work well for quick breakfasts, snacks, or even as a simple banana bread when baked in a loaf pan.

Ingredients

Here’s what you’ll need for this recipe:

Dry Ingredients

Whole Wheat Flour: Adds fibre and gives the muffins their texture.

Oats: Adds texture and additional fibre to help make the muffins more filling.

Baking Soda + Baking Powder: Helps the muffins rise and creates a soft, fluffy texture.

Salt: Enhances and balances the sweetness and banana flavour.

Ground Flax: Works as a binder in place of eggs while also adding fibre and healthy fats.

Brown Sugar: Adds sweetness and moisture while complementing the caramel-like flavour of ripe bananas.

Optional Add-Ins: Chocolate chips, chopped nuts, seeds, or dried fruit all work well for added texture and flavour.

Wet Ingredients

Very Ripe Bananas: The star ingredient that adds natural sweetness, moisture, and banana flavour.

Water: Used to help activate the flax mixture.

Oil: Keeps the muffins soft and moist.

Vanilla Extract: Adds warmth and depth of flavour.

Apple Cider Vinegar: Reacts with the baking soda to help create a lighter texture.

Kitchenware

You’ll also need:

• Muffin pan
• Muffin liners or cooking spray
• Mixing bowls
• Measuring cups and spoons
• Fork or potato masher for bananas
• Spatula or spoon for mixing

Steps

1. Prepare the oven and muffin pan: Preheat the oven to 350°F. Line a muffin pan with liners or lightly grease the pan as needed.
2. Make the flax mixture: In a small bowl, stir together the ground flax and water. Let it sit for a few minutes to thicken slightly.
3. Mix the dry ingredients: In a large bowl, combine the whole wheat flour, oats, baking soda, baking powder, and salt.
4. Mix the wet ingredients: In another bowl, combine the mashed bananas, oil, vanilla extract, apple cider vinegar, brown sugar, and flax mixture.
5. Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing, which can make the muffins denser.
6. Fold in optional add-ins: If using chocolate chips, nuts, seeds, or dried fruit, gently fold them into the batter.
7. Fill the muffin pan: Evenly divide the batter between the muffin cups.
8. Bake: Bake for 16–18 minutes, or until a toothpick inserted into the centre comes out clean.
9. Cool and enjoy: Allow the muffins to cool slightly before serving.
10. Note: To make banana bread instead, bake the batter in a loaf pan for approximately 35–45 minutes, or until a toothpick comes out clean.

Tips & Notes

• The riper the bananas, the sweeter and more flavourful the muffins will be.
• Avoid overmixing the batter to help keep the muffins soft and tender.
• These muffins freeze well. Store in an airtight container or freezer bag and thaw as needed.
• This recipe also works well as banana bread if you prefer slicing and freezing portions for later.

Recipe

Vegan Banana Muffins

• Servings: 18
• Time: 45 mins
• Print

Soft vegan banana muffins made with oats and whole wheat flour—my go-to recipe.

Ingredients

Dry
• 1 1/2 cups whole wheat flour
• 1 cup oats
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ground flax
• 1/3 cup brown sugar
• Optional: 2/3 cup chopped add-ins (e.g., chocolate chips, nuts, seeds, dried fruits)
Wet
• 3 tbsp water
• 1/4 cup oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 2 cups mashed very ripe bananas

Directions

1. Preheat the oven to 350°F.
2. Prepare a muffin pan with a liner of choice. Grease as necessary.
3. In a small bowl, mix together the flax and water and let it sit.
4. In a separate bowl, combine the flour, oats, baking soda, baking powder, and salt.
5. In a third bowl, combine the oil, vanilla, vinegar, brown sugar, flax mixture, and mashed bananas.
6. Combine the dry and wet ingredients and stir enough to combine. Avoid over-mixing.
7. Fold in the chocolate chips and/or nuts/seeds, if adding.
8. Pour the batter into the lined muffin cups.
9. Bake the muffins for 16-18 min, or until the toothpick comes out clean.
Note: To make banana bread instead, bake the batter in a loaf pan for approximately 35–45 minutes, or until a toothpick comes out clean.

Nutrition

Per Serving: Energy/Calories: 119 kcal | Carbohydrates: 20 g | Protein: 2.4 g | Fat: 3.8 g | Saturated Fat: 0.5 g | Sodium: 191 mg | Fibre: 2 g | Total Sugars: 8 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.

Last Updated: May 2026