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Vegan Oil-free Banana Muffins

Prep Time10 mins
Cook Time26 mins
Cooling time10 mins
Total Time46 mins
Course: Snack
Cuisine: American
Keyword: baked, vegan, plant based, oil-free, easy, banana bread
Servings: 9 muffins
Author: thymeforhoney


  • 4 small very ripe bananas covered in brown speckles is ideal
  • cup unsweetened applesauce
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup oat flour I grind my own in my blender using old fashioned rolled oats
  • ¼ cup almond flour
  • ¼ cup gf flour I use Bob’s Red Mill 1-to-1 baking flour


  • Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
  • In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, and spices. Stir well.
  • If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, gf flour, and almond flour into a small bowl and whisk to break up any lumps.
  • Pour the flour mixture into the wet ingredients and stir until combined.
  • Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with any goodies of your choice, I used dark chocolate chips, chopped walnuts and a sprinkle of oats.
  • Bake for 25-27 minutes, until deep golden brown. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
  • Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!