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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.

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

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.
Ingredients
- 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
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 Information
Yield
12Serving Size
1 muffinAmount Per Serving Calories 149Total Fat 4.8gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 215.9mgCarbohydrates 24.3gFiber 3.5gSugar 7.5gProtein 4.4g
Lia
Tuesday 6th of July 2021
Delicious and so easy.
Camilla
Wednesday 7th of July 2021
So happy to hear it,Lia!
June
Wednesday 23rd of June 2021
Easy and delicious with great texture!
Thank you, Camilla.
Camilla
Wednesday 7th of July 2021
I am so glad they were a success, June!
Sithra
Thursday 17th of June 2021
I used coconut butter and premade oats flour and they are delicious.
Camilla
Thursday 17th of June 2021
OH, wonderful, I am so happy to know that the coconut butter worked, Sithra!
Matt
Thursday 17th of June 2021
Came out great, thanks.
Camilla
Thursday 17th of June 2021
Yay, so glad to hear it, Matt!
Linda
Wednesday 16th of June 2021
Just whipped these up using cashew butter (cannot do peanuts). Came out perfect! Breakfasts made for several days 😊
Camilla
Wednesday 16th of June 2021
I am so glad they turned out well for you, Linda!