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These dairy-free banana muffins are yummy fluffy muffins made healthier by using rolled oats, almond milk and olive oil. They are perfect for breakfast, dessert or even a snack.
I love making these oatmeal banana muffins for so many reasons. For starters, they make your house smell amazing. They are also so delicious! They have a crisp top, and a soft, fluffy, moist inside. All while being dairy-free.
These muffins are based on a milk-free banana muffins recipe that I made growing up as a kid. I always loved the texture and taste, so I made a few tweaks and this recipe is the result. Try my olive oil granola, gluten-free strawberry crisp, or berry oat bars for other oatmeal recipes.
Table of Contents
Why this recipe is great
- These muffins are made with olive oil. I find that olive oil makes my baked goods lighter and tastier.
- I have had great success baking with olive oil, especially with my olive oil sugar cookie recipe, olive oil chocolate chip cookie recipe and this almond flour pumpkin cake recipe.
- This recipe is great for those with a dairy allergy or who are following a dairy-free diet.
- Add some almond butter or peanut butter on top and you have a mouthwatering snack.
Recipe ingredients
- Brown sugar– this along with the bananas add a nice bit of sweetness to these banana muffins.
- Olive oil– this is used to replace butter in this recipe.
- Eggs- you’ll use 2 full eggs and one egg white in this recipe.
- Vanilla– this adds a nice flavor to the muffins.
- Ripe bananas– make sure that the bananas are ripe to get more banana flavor in your baking.
- Rolled oats– these add nice texture to the muffins.
- Almond milk– this adds to the liquid base of the muffin batter.
- All purpose flour– make sure to use unbleached all purpose flour.
- Baking powder and baking soda– both of these are responsible for making the muffins rise.
- Cinnamon-adds a hint of nice flavor to the muffins.
See recipe card below for a full list of ingredients and measurements.
Substitutions
- Instead of brown sugar, you can use maple sugar instead.
- Instead of almond milk, you can use any non-dairy milk of your choice like cashew milk or oat milk.
- Instead of olive oil, you can use avocado oil, melted coconut oil, or any light tasting oil of your choice.
- Instead of brown sugar, you can use coconut sugar.
- If you want to try a recipe that uses oat flour, try these oat flour banana muffins from Ditch the Wheat.
- If you want to try an almond flour based recipe, try these banana almond flour muffins from Cook Eat Well.
Additions/ Muffin variations:
- Blueberry– you can add 1 cup of fresh blueberries to this recipe. Love blueberries? Try my blueberry banana bread.
- Chocolate chip– you can add 1 cup of chocolate chips to this recipe. Make sure you use dairy-free chocolate chips to keep the recipe dairy-free. I like the ones from Enjoy Life.
- Raspberry– don’t think that blueberries are the only berry you can add, raspberries are great here as well! Sometimes I just add a bunch of mixed berries into the batter, delish!
- Walnuts or other nuts– you can also add any nut of your choice to the batter.
- Cinnamon– add more cinnamon for more cinnamon flavor!
Step by step instructions
Step 1: Mix the brown sugar, eggs, egg whites, olive oil and vanilla together with a fork.
Step 2: In another bowl, mix the oats, bananas and almond milk together until the bananas are mushed.
Step 3: Pour the oat mixture into the sugar mixture and mix.
Step 4: In a new bowl, mix the flour, baking powder, baking soda, salt and cinnamon together.
Step 5: Pour the dry ingredients into the wet ingredients and mix.
Step 6: Pour the batter evenly into a greased muffin tin.
Step 7: Bake until golden.
Expert Tips
- Use extra ripe bananas in this recipe. You wont get the right texture or flavor with underripe bananas.
- If you want extra banana flavor, use 3 bananas in this recipe, and cut the sugar in half.
- If you want a lighter banana flavor, then follow the recipe as is. ( 2 bananas and 1 cup of sugar).
- If you heavily grease the muffin tin, you don’t need to line it with anything.
- To store: store in an airtight container or bag on the counter for 3-4 days.
Other muffin recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Dairy-free Banana Muffins with Oats
Ingredients
- 1 cup brown sugar
- 1/2 cup olive oil
- 1 large egg white
- 2 large eggs
- 1 teaspoon vanilla
- 2-3 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup almond milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease and line a 12 cup muffin pan.
- In a large bowl, add the brown sugar, olive oil oil, egg whites, eggs, and vanilla and whisk with a fork.
- In another bowl, mix the mashed banana, oats, and almond milk. Then, add it to the sugar mixture bowl and mix with fork.
- In a third bowl, mix the flour, baking powder, baking soda, salt and cinnamon and stir. Add to the sugar mixture and mix.
- Evenly pour the batter into the muffins tins.
- Bake for 24-30 minutes, or until golden and a toothpick or knife comes out clean.
Notes
- Use extra ripe bananas in this recipe. You wont get the right texture or flavor with underripe bananas.
- If you want extra banana flavor, use 3 bananas in this recipe, and cut the sugar in half.
- If you want a lighter banana flavor, then follow the recipe as is. ( 2 bananas and 1 cup of sugar).
- If you heavily grease the muffin tin, you don’t need to line it with anything.
- To store: store in an airtight container or bag on the counter for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best banana muffin recipe I have found. Because the bananas are so sweet, I cut the brown sugar to 3/4 cup. Perfection!
So happy to hear it!
I love that these muffins are lower in sugar and made with oats. They taste amazing with almond butter on top!
I thought these had a good flavor but they weren’t sweet enough. I would have doubled the brown sugar or added an extra cup of white.