Vegan Oatmeal Muffins
These hearty, wholesome muffins are the kind of thing you want waiting on the counter on a busy morning — warm, lightly spiced with cinnamon, and just sweet enough from maple syrup and ripe banana. The trick to skipping eggs without sacrificing texture is a simple flax egg: ground flaxseed mixed with water that thickens into a gel and binds everything together beautifully. Mashed banana adds natural moisture and a subtle sweetness that plays perfectly off the nutty rolled oats and whole wheat flour. Plant-based milk and melted coconut oil round out the wet ingredients, keeping the crumb tender without a drop of dairy. Optional raisins fold in for little bursts of sweetness in every bite — highly recommended if you like that classic oatmeal-raisin vibe. The batter comes together in two bowls with no mixer required, and one batch fills all 12 cups, so you'll have plenty to share or stash for the week ahead.
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Learn more →Ingredients
12 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Dry ingredients
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet ingredients
- 1 cup plant-based milk
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 medium ripe banana, mashed (about ½ cup)
Mix-ins
- ½ cup raisins (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with a little coconut oil.
- 2
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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