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oatmeal breakfast muffins to go
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5 from 2 votes

Oatmeal Breakfast Muffins (vegan)

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!
Prep Time15 minutes
Bake Time30 minutes
Total Time45 minutes
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

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.