Vegan Peanut Butter Banana Oat Muffins (Oil-free, Gluten-free)

Tender,  fluffy, not-too-sweet, & delicious: that’s exactly what these vegan peanut butter banana oat muffins are all about! They are also oil-free, gluten-free, and made in one bowl. Only 149 calories each, too.

Muffins: The Any Season Snack or Breakfast

Summer may not seem like muffin-making season. I beg to differ. It’s always a great time to bake a batch of muffins, including, sunny, humid, 90-degree days in June.

Muffins are perfect for quick, easy, & nutritious breakfasts in a flash, packing into bag lunches (for camp, a sunny day at the beach, or a day hike), and grabbing for a quick snack or pre-workout gnosh.

Moreover, many muffins are quick and easy to make with items I already have on hand, for little expense (I come close to fainting when I spy $3.00 muffins in coffee shop cases–make that a double espresso, stat!).

For an exemplary version of easy, whole, grab & go anytime muffins, I offer my recipe for Vegan Peanut Butter Banana Oat Muffins.

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Virtues of These Muffins

• Vegan (no egg, no dairy)
• Gluten-free
• Oil-free
• 100% oats
• Made in 1 bowl
• Made with pantry ingredients
• Low in sugar
• 149 calories each

Ingredients to Make the Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Ripe bananas, with plenty of brown on the peels, are key to the success of the recipe. The starch in bananas breaks down into sugar as the bananas ripen, making them soft, squishy, and sweet. 

In addition to bananas, you will need the following:

• Rolled oats (certified gluten-free, as needed)
• Nondairy milk (any variety you prefer)
• Coconut sugar (I have options for alternatives in the recipe card)
• Smooth natural peanut butter (or any nut or seed butter you prefer)
• Flaxseed meal
• Vanilla extract
• Baking powder
• Baking soda
• Cinnamon
• Salt

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step 1: Prep the Muffin Tin & Preheat the Oven

Preheat your oven oven to 325F (160C). These muffins bake at a lower temperature that many traditional muffins to ensure even baking in the absence of eggs and gluten. Line all 12 cups of a standard size muffin tin with paper or foil liners.

Step 2: Grind a Portion of the Oats.

Three cups of rolled oats are used in the recipe (all of the ingredient amounts are in the recipe card below). Since these are muffins, not baked oatmeal cups, begin by grinding 1 and 3/4 cups of the oats into a fine flour. You can use either a food processor or high speed blender for this quick task.

Step 3: Whisk the Wet Ingredients

Grab a big mixing bowl (you will only need one!) and whisk together all of the wet ingredients–the mashed bananas, nondairy milk, coconut sugar, peanut butter, flaxseed meal, and vanilla–until blended and smooth.

Step 4: Add the Dry Ingredients

Add the oat flour, remaining rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.

Step 5: Portion into Muffin Cups

Divide the batter equally between the prepared muffin cups. I like to sprinkle a few extra rolled oats on top, but it is entirely optional.

Step 6: Bake!

Bake the muffins in the preheated oven for 23 to 27 minutes until golden brown and risen. These muffins do not get peaks, but they will develop fluffy, golden tops.

Let the muffins cool in the muffin tin for 5 minutes and then remove and cool completely an a cooling rack.

These pretty muffins are ready for snacking and packing!

Storage for the Muffins

The muffins store well, so make a double batch if you have a surplus of bananas! Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Happy baking!

More Muffin Tin Oat Recipes to Love:

• Chocolate Almond Flour Oat Muffins (vegan, oil-free, GF)
• Vegan Oat Blender Muffins {gluten-free, oil-free}
• Vegan Chocolate Oat Mini Muffins {oil-free, gluten-free}
• 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
• Pumpkin Oat Blender Muffins {vegan, gluten-free, oil-free}
• Pumpkin Latte Mini Muffins {vegan, oil-free, flourless}
• Vegan Blueberry Oat Mug Muffin {gluten-free, oil-free}
• Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}

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5 from 12 votes

Vegan Peanut Butter Banana Oat Muffins (oil-free, GF)

By: Camilla

Tender, fluffy, not-too-sweet, & delicious: that’s exactly what these vegan peanut butter banana oat muffins are all about! They are also oil-free, gluten-free,  and made in one bowl.

Prep Time: 10 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 37 minutes minutes

Servings: 12 muffins

Ingredients 

1x2x3x

• ▢ 3 cups 300 g rolled oats, certified GF as needed
• ▢ 1 and 1/4, 310 mL cups mashed, very ripe bananas
• ▢ 1 cup 250 mL nondairy milk
• ▢ 1/4 cup 48 g coconut sugar
• ▢ 1/4 cup 64 g smooth natural peanut butter (see notes for options)
• ▢ 2 tablespoons 26 g flaxseed meal
• ▢ 1 teaspoon vanilla extract
• ▢ 1 and 1/2 teaspoons baking powder
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/4 teaspoon fine sea salt
• ▢ Optional: a few rolled oats for sprinkling on top

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 325F (160C). Line the cups of a standard size muffin tin with paper or foil liners.
• In a food processor or high-speed blender, grind 1 and 3/4 cups (175 g) of the oats into a very fine flour.
• In a large mixing bowl, whisk the bananas, milk, coconut sugar, peanut butter, flaxseed meal and vanilla until blended. Add the oat flour, remaining 1 and 1/4 cups (125 g) rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.
• Divide the batter equally between the prepared muffin cups. If desired sprinkle the tops with a few extra rolled oats.
• Bake in the preheated oven for 23 to 27 minutes until golden brown and risen. Let cool in the muffin tin for 5 minutes. Remove muffins and cool completely an a cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Use Ready-to-Use Oat Flour: If you like, you can skip the step for grinding the rolled oats and use ready-to-use oat flour instead. You will need 175 grams of oat flour, which is 1 and 1/2 cups (180 g), less 2 teaspoons (5 g).

Use Other Nut or Seed Butters: An equal amount of just about any other smooth, runny nut or seed butter can be used in place of the peanut butter (check out my almond butter, pepita butter, and sunflower seed butter recipes).

Sugar Options: An equal amount of brown sugar, natural cane sugar, or granular measure for measure sugar replacement (e.g., monkfruit/xylitol blend) can be used in place of the coconut sugar.

Nutrition

Serving: 1muffin | Calories: 149kcal | Carbohydrates: 24.3g | Protein: 4.4g | Fat: 4.8g | Saturated Fat: 0.4g | Sodium: 215.9mg | Fiber: 3.5g | Sugar: 7.5g

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