These banana blueberry oatmeal muffins are fluffy yet moist and bursting with juicy blueberries. The cinnamon crumb topping adds a sweet, crunchy bite on top that pairs perfectly with the fruity banana and blueberry flavor inside. They’re naturally vegan, dairy free, and eggless!
Why You’ll Love ThEse Banana Blueberry Oatmeal Muffins
- Perfect Fluffy Texture: these tried and tested banana blueberry muffins have the perfect ratio of oil, sugar, and flour for a moist yet fluffy texture.
- Packed with Whole Grains: old fashioned oats create an amazing texture and add extra whole grains.
- Dairy Free, Eggless, Vegan & Customizable: this easy recipe is naturally vegan and can be made gluten-free by swapping the all-purpose flour with a gluten-free flour blend. These muffins can be made refined sugar free or be made into protein muffins as well!
- Applesauce Blueberry Muffins: this recipe is completely eggless and uses applesauce to create a moist crumb that holds together beautifully.
- Crunchy Cinnamon Streusel Topping: this recipe includes a sweet cinnamon oat crumble to sprinkle on top of the muffins.
These blueberry banana oat muffins are made with 11 ingredients, most of which are pantry friendly staples like old fashioned oats and all purpose flour.
For these muffins, you’ll need the following:
- Applesauce Substitute: If you don’t have applesauce, no worries! You can sub in more banana instead. Mash an extra ½ of a very ripe banana for the applesauce (about 1⁄4 cup mashed).
- Coconut Oil Substitute: you can sub in vegetable oil for the coconut oil. Melted vegan butter can also be used. Dairy-free butter can be subbed 1 for 1 with regular dairy-based butter.
- White Cane Sugar: for a caramel flavor, use light brown sugar instead of cane sugar. Coconut sugar or another natural sugar can also be used instead of granulated white cane sugar.
- Sugar-Free Option: to make this recipe sugar-free, you can swap in a granulated sugar-free alternative like erythritol or xylitol for the granulated sugar. The muffin texture will be slightly different if swapping out the sugar.
- All Purpose Flour: the all-purpose flour can be replaced with white whole-wheat flour or an all-purpose gluten-free flour blend. You can also make gluten-free blueberry muffins by using oat flour, however, the texture will be slightly different. This recipe won’t work well with almond flour or coconut flour.
- Dark Chocolate Chips: throw in some dairy free chocolate for a richer, more decadent muffin.
- Other Spices: nutmeg, ginger, and other ground spices can be added into the muffin batter for extra flavor!
🎥 *Video Tutorial is Above the Recipe Card Below!*
STEP 1: In a large bowl, mash the overripe banana. Then, in the same bowl, cream the melted coconut oil (or vegan melted butter) and the cane sugar until smooth, fluffy, and slightly lighter in color.
STEP 2: Next, add the vanilla, applesauce, and dairy free milk. You’ll want to whisk the wet ingredients until they are a uniform mixture (like the picture below).
STEP 3: Add the flour, salt, oats and baking powder on top. Mix the dry ingredients together with a fork (or add them to a metal sifter), then mix the wet and dry together to form a very thick, but smooth batter.
STEP 4: Next, gently fold in the frozen or fresh blueberries.
STEP 5: Scoop the muffin batter into the prepared muffin tins. The tins can be greased or you can use muffin liners. Fill the prepared muffin cups about ¾ of the way.
📌 TIP: You can make your own muffin liners with parchment paper. Just cut 4-5″ squares and press them into the muffin pan to shape them.
STEP 6: Make the crumb topping by mixing the streusel ingredients in a small bowl, and sprinkle on top of the muffins.
STEP 7: Bake the muffins and transfer them to a wire rack to cool when done!
These vegan banana blueberry oat muffins are super tasty fresh out of the oven and make a nutritious breakfast or even a quick snack. They’re perfect for busy mornings when you need an easy breakfast on the go!
My favorite way to enjoy these muffins is with a smear of vegan butter, peanut butter, almond butter or jam! As they cool, the exterior gets the BEST golden brown crispy texture.
Room Temperature: These blueberry oatmeal muffins will stay fresh at room temperature for 1-2 days. You can cover them loosely with plastic wrap if you’d like, but it isn’t necessary.
Fridge: After 1 day, I recommend sealing them in an airtight container and storing them in the fridge for 2-3 days.
Freezer: These muffins can also be frozen. Wrap them tightly with plastic wrap or place them in a freezer-proof baggie and freeze for 2-3 months.
Follow these simple tips for the best results!
- Use room temperature ingredients: make sure the applesauce and dairy-free milk are at room temperature to prevent the fat from the oil from separating out when mixing the wet ingredients.
- Use an ice cream scoop for uniform muffins: use a cookie dough or ice cream scoop to fill the muffin cups.
- Bake the muffins immediately after mixing the batter: this helps make sure the muffins rise properly.
I don’t recommend using maple syrup or other liquid sweeteners in this recipe. The fluffy yet dense texture requires a granulated sweetener or a granulated sugar-free sweetener.
What takes the place of eggs in this banana muffin recipe?
Applesauce serves as a fabulous egg replacement in this muffin recipe. When paired with coconut oil, baking powder, and the perfect ratio of wet to dry ingredients, it creates the BEST fluffy vegan muffins.
Everyone has a different definition of ‘healthy,’ so I try to avoid categorizing or labeling certain recipes in this way. However, this muffin recipe is customizable so you can make these muffins ‘healthier’ to your liking.
Swap granulated cane sugar for a sugar free alternative like erythritol, or use a gluten free all purpose flour blend if you’re trying to cut back on gluten. I’ve made this recipe before where I even swapped ⅓ of the all purpose flour for protein powder (by weight) and they turned out great!
More Oatmeal & Muffin Recipes:
- Vegan Raspberry Muffins with White Chocolate
- Fluffy Carrot Applesauce Muffins
- Vegan Lemon Poppyseed Muffins
- Jumbo Bakery Style Banana Chocolate Chip Muffins
- Apple Oatmeal Breakfast Cake
- Sweet Potato Muffins with Pecan Streusel
Did you make these delicious applesauce banana blueberry oatmeal muffins?
I’d love to know! Leave a star rating and comment below!
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