Banana Almond Oatmeal Muffin - Vegan & Gluten-Free

Real talk, these muffins are the bomb - and they're so simple!

Banana Almond Oatmeal Muffin - Vegan & Gluten-Free

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 12 muffins


    • 3 ripe bananas, medium
    • 1 tablespoon almond butter
    • 2 cups old fashioned (rolled) oats*
    • 2 vegan eggs*
    • ¼ cup dairy-free milk
    • ¼ cup pure maple syrup
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon, optional
  • Topping ideas (optional):
  • ⅓ cup dairy-free chocolate chips, or
  • ⅓ cup blueberries or raspberries, or
  • ⅓ cup dehydrated apples (mix into the batter), or
  • ½ cup jam



  1. Preheat oven to 350 degrees F. Coat a muffin tin with oil (I use coconut or virgin olive oil), or set 12 silicone muffin cups on a baking sheet.
  2. Blend the oats into a flour and set aside.
  3. Place bananas, almond butter, vegan eggs, almond milk, maple syrup, baking soda and vanilla in a blender. Blend until smooth.
  4. Add the oats and mix well.
  5. Divide the batter evenly between 12 muffins cups. I pour the batter directly from my blender, using a small rubber spatula to catch the drips between muffin cups.
  6. Add whichever toppers you like. If you’re using jam, do a layer of muffin-mix, a dollop of jam, and another layer of muffin-mix for a fruit explosion-style muffin!
  7. Bake for 15-17 minutes, until a tester inserted into the center of a muffin, comes out clean. Let cool in the pan for 10 minutes and then carefully transfer to a wire rack to finish cooling. A spatula helps to remove the muffins without scratching your tin.
  8. Muffins freeze well. Freeze in a zip-top bag for up to 3 months.



*Blend the oats into flour using a high-powered blender. You can leave ½ of them whole-ish for a more textured muffin.

*To make one vegan egg, mix 1 tablespoon of flax meal with 3 tablespoons of water and let it set for 5 minutes before adding to the mix.

→ You could use real, free-range eggs if you are not vegan.

*Use dairy-free chocolate chips to make muffins dairy-free.



Recipe inspired by Kristine’s Kitchen