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)
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)
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.
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.
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).