Oatmeal Breakfast Muffins

Total: 50 minutes
Prep: 15 minutes
Cook: 35 minutes
Yield: 6 large or 12 small muffins

These hardy, moist muffins are like eating a bowl of oatmeal topped with bananas and raisins, only these you can eat out of your hands!



  1. Preheat oven to 350 degrees F.
  2. In large bowl combine and whisk together dry ingredients.
  3. In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined.
  4. Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using.
  5. If using a 6-muffin tin bake for 45 minutes. If using a 12-muffin tin, bake for 35.

Shelly Detken is a graduate of the Nutrition Studies Plant-Based Nutrition Certificate. She coaches others how to take optimal care of their bodies, and shares her low-fat, vegan recipes on her blog at plantifulwellness.com. She loves all creatures great and small, but wouldn’t be upset if she never saw another spider in her lifetime.
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