Hearty oats make these Banana Oatmeal Muffins extra satisfying! Serve these moist, tender muffins for breakfast, a snack, or any time of day. They freeze beautifully!
Bananas are the most perfect ingredient for muffins, if you ask me. Whether it’s these banana oatmeal muffins, Pumpkin Banana Muffins , or Double Chocolate Banana Muffins , the beauty of bananas is that they help give muffins a moist, tender crumb, they add sweetness so you don’t need as much sugar, and then there’s that lovely banana flavour. This banana oatmeal muffin recipe has become a favourite for my little one, especially when I make them with chocolate chips!
Why These Fluffy Muffins Are Our New Favourite
My daughter is definitely right: there’s a lot to love about these easy vegan banana oatmeal muffins! Here’s what makes them such a hit.
- The perfect muffin texture . Without the right ratios of ingredients, banana muffins can end up overly moist and dense or dry and flavourless. These banana oatmeal muffins are absolutely perfect—moist and tender, yet still light and fluffy. I also love how the oats add a chewy, hearty texture to the mix. They’re divine!
- Sweet, but not TOO sweet . I didn’t want these banana oatmeal muffins to taste like cupcakes (because if I want cupcakes, I’ll make Chocolate Cupcakes !), but the brown sugar and ripe banana make them just sweet enough. And, of course, the chocolate chips add some sweetness too!
- Easy to make . The thing I love about making muffins is how EASY they are. Even though I adore baking, I don’t always have time to bake something elaborate, so this is the kind of recipe that’s ideal for busy days. It makes me feel like I’ve accomplished something by baking from scratch, without taking several hours of effort!
Notes on Ingredients
If you have a well-stocked pantry, you probably have a lot of these ingredients already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – These are used to make a flax egg .
- Almond milk – Unsweetened and unflavoured.
- Banana – Make sure it’s ripe and quite brown, which is how you get all that sweetness and banana flavour!
- Coconut oil – Or another oil you like to use for baking.
- Light brown sugar
- Vanilla extract
- Old-fashioned rolled oats – Not steel cut oats, which won’t soften enough in your muffins, and not quick oats, which don’t add as much texture.
- All-purpose flour – You can swap in a 1:1 gluten-free flour blend if you’d like.
- Baking powder
- Ground cinnamon
- Salt
- Vegan chocolate chips – Not all chocolate chips are vegan! Make sure you read the label on the package. You’re usually safe with dark or semisweet chocolate.
How to Make Banana Oatmeal Muffins
Here’s what you’ll need to do to make these tasty little muffins.
Make the flax egg.
- Prepare . Preheat your oven to 350ºF and grease or line your muffin pan with paper liners. Whisk together the flax and almond milk and let them sit for 5 minutes, until the flaxseed gels. Mash the banana in a larger mixing bowl.
- Mix the wet ingredients. Whisk the flax egg, coconut oil, brown sugar, and vanilla extract into the bananas.
Add dry ingredients.
- Add the dry ingredients. Stir in the oats, flour, baking powder, cinnamon, and salt just until combined.
- Finish the batter . Fold in the chocolate chips.
Divide batter into pan.
- Bake. Divide the batter between the muffin cups. If you’d like, sprinkle some oats or chocolate chips on top, then bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Let the muffins cool in the pan for 2 minutes, then transfer to a wire rack to finish cooling.
Tips for Perfect Muffins
These are some universal tips that work for any muffin recipe, including these banana oatmeal muffins.
- Don’t overmix the batter . It’s always better to have some streaks of flour left in the batter than to mix too much, which can over-develop the gluten in the flour. The result is dense, tough muffins that don’t rise much in the oven.
- Divide the batter equally . Using a cookie dough scoop or small measuring cup can help you make sure the same amount of batter goes into each muffin cup. This ensures that they all finish baking at the same time.
- Rotate the pan if needed . Some ovens don’t cook evenly. If you know that yours has a tendency to be hotter on one side than the other (you’ll know this if things tend to be consistently browner or under-baked on one side), I recommend rotating your muffin pan halfway through the baking time.
Variations
Instead of chocolate chips, you can add chopped nuts—pecans and walnuts both work well in banana muffins (and Banana Bread !). You can also skip the chocolate chips and make your muffins plain, which works well for toddlers (no chocolatey fingers!) and if you want to slather your muffins with Strawberry Jam . Yum!
How to Store
- Room temperature : Let the muffins cool completely, then transfer them to an airtight container. Store at room temperature for up to 4 days.
- Freezer : These banana oatmeal muffins freeze very well! Transfer them to a freezer bag or airtight container and keep them in the freezer for up to 2 months. You can let them thaw at room temperature before serving or warm them in the microwave until they’re heated through.
More Vegan Muffin Recipes
- Carrot Cake Muffins
- The Best Vegan Blueberry Muffins
- Pumpkin Chocolate Chip Muffins
- Vegan Lemon Poppyseed Muffins
Ingredients
- 1 ½ tablespoons ground flaxseed , 10 g
- ⅓ cup almond milk , 80 mL
- 3 medium ripe bananas , mashed – about 1 ⅓ cups / 300 g
- ⅓ cup melted coconut oil , or any neutral oil – 80 mL
- ¾ cup light brown sugar , 150 g
- 1 teaspoon vanilla extract , 5 mL
- 1 cup old-fashioned rolled oats , 80 g
- 1 ½ cups all-purpose flour , 180 g
- 1 ½ teaspoons baking powder , 3 g
- 1 teaspoon ground cinnamon , 2 g
- ¼ teaspoon salt , 1.5 g
- ½ cup vegan chocolate chips , 80 g
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a small bowl, stir together the ground flaxseed and almond milk. Let sit for 5 minutes to thicken.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Add the flax mixture, melted coconut oil, light brown sugar, and vanilla extract to the bananas. Whisk until combined.
- Stir in the oats, flour, baking powder, cinnamon, and salt. Mix until just combined—do not overmix.
- Gently fold the chocolate chips into the batter.
- Divide the batter evenly between the 12 muffin cups, filling each almost to the top. Sprinkle extra oats or chocolate chips on top if desired.
- Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate is fine).
- Let the muffins cool in the tin for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature : Let the muffins cool completely, then transfer them to an airtight container. Store at room temperature for up to 4 days.
- Freezer : These banana oatmeal muffins freeze very well! Transfer them to a freezer bag or airtight container and keep them in the freezer for up to 2 months. You can let them thaw at room temperature before serving or warm them in the microwave until they’re heated through.
Banana Oatmeal Muffins
Ingredients
- 1 ½ tablespoons ground flaxseed 10 g
- ⅓ cup almond milk 80 mL
- 3 medium ripe bananas mashed – about 1 ⅓ cups / 300 g
- ⅓ cup melted coconut oil or any neutral oil – 80 mL
- ¾ cup light brown sugar 150 g
- 1 teaspoon vanilla extract 5 mL
- 1 cup old-fashioned rolled oats 80 g
- 1 ½ cups all-purpose flour 180 g
- 1 ½ teaspoons baking powder 3 g
- 1 teaspoon ground cinnamon 2 g
- ¼ teaspoon salt 1.5 g
- ½ cup vegan chocolate chips 80 g
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a small bowl, stir together the ground flaxseed and almond milk. Let sit for 5 minutes to thicken.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Add the flax mixture, melted coconut oil, light brown sugar, and vanilla extract to the bananas. Whisk until combined.
- Stir in the oats, flour, baking powder, cinnamon, and salt. Mix until just combined—do not overmix.
- Gently fold the chocolate chips into the batter.
- Divide the batter evenly between the 12 muffin cups, filling each almost to the top. Sprinkle extra oats or chocolate chips on top if desired.
- Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate is fine).
- Let the muffins cool in the tin for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature : Let the muffins cool completely, then transfer them to an airtight container. Store at room temperature for up to 4 days.
- Freezer : These banana oatmeal muffins freeze very well! Transfer them to a freezer bag or airtight container and keep them in the freezer for up to 2 months. You can let them thaw at room temperature before serving or warm them in the microwave until they’re heated through.
Nutrition
Banana Oatmeal Muffins https://jessicainthekitchen.com/banana-oatmeal-muffins/ August 22, 2025
This White Bean and Kale Soup is the perfect fall dinner: made in the slow cooker so it’s easy, full of hearty greens, and oh-so-satisfying thanks to the protein-packed beans.
When you think of comfort food, you might think of Creamy Vegan Mac and Cheese or Mashed Potatoes . But in addition to those favourites, I always think of soup! And this white bean and kale soup just screams comfort. It’s made with your typical mirepoix, creamy white beans, tomatoes, kale, and amazing Italian-inspired seasonings. It’s nourishing and so easy too because it’s made in your slow cooker!
Why This Hearty Soup Belongs on Your Weeknight Menu
If you’re looking for a new soup recipe to add to your repertoire, this is it! Here’s why I love it.
- So simple to make . The best thing about this soup is that you just put everything in your slow cooker, stir, and let it cook together. That’s it. Could it be any simpler?!
- Super satisfying . Some soups aren’t very filling, but I add LOTS of white beans to this one, which gives it plenty of staying power. (This Easy Lentil Soup is similarly satisfying!)
- Veggie-packed . Between the mirepoix, the tomatoes, and the kale, there’s no shortage of veggies in this soup recipe. And all those veggies mean lots of flavour!
Notes on Ingredients
The ingredient list for this white bean and kale soup is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onion – Yellow onion will also work if that’s what you have on hand!
- Celery
- Carrot – Pro-tip: You can just scrub the carrot well instead of peeling it to cut down on your prep time.
- Garlic – FIVE cloves of garlic add so much flavour. I recommend using a garlic press if you have one.
- Diced tomatoes
- Salt and pepper
- Italian seasoning – Or make your own with a teaspoon each of dried oregano, parsley, and basil.
- White beans – If you prefer using dried beans, you will need to cook them first; use 3 cups of cooked beans.
- Vegetable broth – I love using my homemade Vegetable Broth .
- Kale – Both curly kale and Lacinato kale will work in this recipe. (Be sure to try my Kale Soup too!)
- Lime juice – Or lemon juice, if you prefer.
How to Make White Bean and Kale Soup
As mentioned above, this recipe is easy as can be! Here’s what you’ll need to do.
Combine ingredients.
- Combine . Stir together all of the ingredients in your slow cooker except the kale and lime juice.
- Cook . Turn the slow cooker to HIGH and cook for 3 hours or LOW for 6 hours.
- Finish . Stir in the kale and lime juice, then cook 5 minutes more to allow the kale to wilt and the flavours to come together.
Tips and Variations for Perfect Soup
Follow these additional pointers and you can’t go wrong!
- Use the best broth you can . In a soup like this, a high quality veggie broth makes all the difference. If homemade isn’t an option, an all natural veggie broth paste is great alternative!
- Make it on the stovetop . If you don’t have a slow cooker or need dinner a little faster, you can make this recipe on the stovetop easy-peasy. Add a glug of oil to a big pot set over medium heat, add the onion, celery, and carrot and cook until softened, stir in the garlic and cook until fragrant, then add in everything but the lime juice. Bring to a boil, then simmer for 10 minutes. Finish with a squeeze of lime.
- Swap in chard . Slice the stems and cook them with the mirepoix; the rest of the recipe will be exactly the same.
Serving Suggestions
Serve this white bean and kale soup with a side of crusty bread (or this Olive Bread !) and you absolutely can’t go wrong! I also love stirring in a generous spoonful of Basil Pesto .
For a soup-and-salad combo, try this soup with my Easy Vegan Caesar Salad . Prefer a sandwich? My Vegan Chicken Parm Sandwich would be amazing with this recipe!
How to Store and Reheat
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
More Hearty Vegan Soup Recipes
- Enchilada Soup
- Lasagna Soup
- Taco Soup
- Gnocchi Soup
Ingredients
- 1 medium diced red onion , 188g
- 4 ribs celery , diced
- 1 large diced carrot , 226g, diced
- 5 cloves minced garlic , 12g
- 14 ounce can of diced tomatoes , 400 g
- salt & pepper to taste , I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano , 6 g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans , or cannellini or navy beans, 850 g, drained
- 4 cups vegetable broth , 960 ml
- 2 cups kale , finely chopped, 130 g
- Juice of two limes , about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
- Serve with crusty bread on the side and enjoy!
Notes
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
