Name: Oatmeal Breakfast Muffins (vegan)
Prep time: 15 min
Total time: 45 min
Ingredients: 2 ripe bananas; 180 g old fashioned oats ((2 cups)); 140 g unbleached all-purpose flour ((1 cup)); 60 g cane sugar* ((¼ cup)); 2 tbsp peanut butter; 1 tsp apple cider vinegar; a pinch of salt (optional); 180 ml unsweetened plant milk ((¾ cup)); 1 tsp baking powder; 180 g raspberries (); sparkling sugar for sprinkling; some maple syrup or vegan butter drizzles for serving

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

💡 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 (vegan)

Jacqui

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Bake Time 30 mins

Total Time 45 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 g old fashioned oats (2 cups)
140 g unbleached all-purpose flour (1 cup)
60 g cane sugar* (¼ cup)
2 tablespoon peanut butter
1 teaspoon apple cider vinegar
a pinch of salt optional
180 ml unsweetened plant milk (¾ cup)
1 teaspoon baking powder
180 g raspberries

Optional

sparkling sugar for sprinkling
some maple syrup or vegan butter drizzles for serving

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.

Keyword breakfast muffins, Oatmeal Breakfast Muffins, oatmeal muffins, Vegan

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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