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    Home » Recipes » Vegan Breakfast Recipes

    Oatmeal Breakfast Muffins (vegan)

    Published: Mar 29, 2021 · Updated: May 12, 2023 by Jacqui Wormington · This post may contain affiliate links. · 3 Comments

    62 shares

    These Oatmeal Breakfast Muffins are convenient and nutritious. Prepare in advance and have a quick vegan breakfast to go. These muffins will give you lots of energy throughout your morning. Enjoy a bowl of oatmeal that is turned into wholesome fluffy muffins!

    Jump to:
    • 💡 The recipe in a nutshell
    • 🍱 Meal-prep
    • 📋 Add-in variations
    • 💭 Substitutions
    • 🍽 Serving ideas
    • 🥣 Storage
    • ❄️ How to freeze
    • 🥞 More breakfast ideas
    • 📖 Recipe
    • 💬 Reviews
    vegan Breakfast Oatmeal Muffins

    💡 The recipe in a nutshell

    • Vegan (eggless and dairy free)
    • Simple and easy to make
    • Low sugar recipe
    • Made with old fashioned oats
    • Bursting with fresh berries
    • Perfect for meal prep

    🍱 Meal-prep

    Are you in too much of a hurry to cook up a healthy breakfast in the morning? Meal prep can help reduce that stress. Solving your food decisions in advance really frees up your time, willpower, and mental stress.

    Prepare these muffins on Sunday for the perfect grab-and-go breakfast for the upcoming week.

    📋 Add-in variations

    For extra nutrition, blackberries are folded into the muffin batter. However, you can easily customize the add-in to your preferences. Other add-in ideas are:

    • Fresh or frozen blueberries, raspberries or wild berry mix
    • Diced strawberries
    • Diced apple
    • Dried berries, cranberries or apricots (diced)
    • Raisins
    • Nuts chopped, eg: walnuts, pecans, hazelnuts
    • Chocolate chips
    • Seasonings like cinnamon, nutmeg, allspice, ginger, 1 teaspoon vanilla extract etc.

    You could even divide the batter into half and prepare two different flavors! For example, one half chocolate chips and nuts, and fold into the other half-wild berries.

    💭 Substitutions

    Instead of regular all-purpose flour, you can also use white whole wheat or spelt flour. To make gluten-free use GF 1:1 flour.

    vegan gluten free breakfast oatmeal muffins

    🍽 Serving ideas

    Serve warm or enjoy cold, at temperature. To warm a muffin put it shortly in the microwave on low heat (30 to 45 seconds).

    Serve with drizzles of syrup or vegan butter.

    🥣 Storage

    Store cooled muffins in an air-tight container for up to 5 days in the fridge. To serve warm in the microwave or enjoy at room temperature.

    ❄️ How to freeze

    Freeze in a freezer-friendly container, bag, or wrapped in parchment for up to 2 months. Remove as much air as possible to prevent freezer burn. To thaw place in the fridge overnight, or short in the microwave on low heat.

    🥞 More breakfast ideas

    Looking for more vegan breakfast recipes? Try our cinnamon streusel muffins or cinnamon oatmeal with baked pear. For more ideas browse our breakfast page.

    📖 Recipe

    oatmeal breakfast muffins to go

    Oatmeal Breakfast Muffins (vegan)

    Jacqui Wormington
    These Oatmeal Breakfast Muffins are convenient and nutritious. Prepare in advance and have a quick vegan breakfast to go. These muffins will give you lots of energy throughout your morning. Enjoy a bowl of oatmeal that is turned into wholesome fluffy muffins!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Bake Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine Dairy-Free, Egg-Free, Healthy, Vegan
    Servings 6 jumbo muffins, or 12 regular

    Equipment

    • food processor, muffin pan (6 jumbo, or 12 regular)

    Ingredients
      

    • 2 ripe bananas
    • 180 grams old fashioned oats (2 cups)
    • 140 grams unbleached all-purpose flour  (1 cup)
    • 60 grams cane sugar* (¼ cup)
    • 2 tablespoons peanut butter
    • 1 teaspoon apple cider vinegar
    • a pinch of salt optional
    • 180 mililiters unsweetened plant milk (¾ cup)
    • 1 teaspoon baking powder
    • 180 grams raspberries

    Optional

    • sparkling sugar for sprinkling
    • some maple syrup or vegan butter drizzles for serving
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 180°C / 355°F.
    • In a food processor add two bananas and blend until smooth. Add oats, flour, sugar, peanut butter, vinegar, and optional a pinch of salt. Process and bend together. While your food processor is running pour in plant milk. Once you have a smooth thick dough add baking powder and blend for another 15-20 seconds. Then add raspberries and blend for another 30 seconds for smaller berry pieces. Or remove the blade and fold in with a spatula for whole berries.
    • Transfer evenly into your prepared muffin pan. If using, sprinkle with sparkling now. Bake at 180°C / 355°F for 25-30 minutes. They should be slightly browned and spring back when lightly touched.

    Notes

    *To keep these muffins on the healthier side I tried to keep the amount of cane sugar low. Thus they won’t be overly sweet. If you have a sweet tooth you may want to increase the amount of added sugar, or top with extra maple syrup or sparkling sugar before eating.

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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    62 shares

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Rachel says

      April 01, 2021 at 6:02 pm

      5 stars
      As soon I saw this on The Simple Sprinkle Instagram, I knew I had to make these! They have everything I love about breakfast. I made them in a jumbo muffin tin and they came out perfect...I love how customizable this recipe can be. I’ll definitely be making again 🙂

      Reply
    2. Kathy says

      April 22, 2025 at 12:58 am

      5 stars
      Just made these with strawberry jam swirls instead of fresh berries and they're soo good! I'm excited to have these for breakfast this week.

      Reply
      • Jacqui Wormington says

        May 15, 2025 at 8:14 pm

        Ahh that sounds so good with strawberry jam swirls! I’m so glad you’re enjoying them and honestly, having these for breakfast all week sounds like a dream. Thanks so much for sharing your twist! 💛

        Reply

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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