Vegan Oat Bran Muffins

These vegan oat bran muffins are moist, naturally sweetened, and topped with an optional crunchy topping. Plant-based, freezer-friendly, and easy to make!

Want more delicious breakfast ideas and tasty treats? Check out my banana bread overnight oats, high protein chia seed pudding recipe, and banana smoothie with peanut butter.

Sometimes the simplest recipes end up being the ones we come back to again and again.

Years ago, I read Simplify Your Life by Elaine St. James. It was a tiny book, but it had a huge impact (I highly recommend reading it if you haven’t). It was filled with 100 simple ways to slow down and focus on what matters. 

She had a recipe for oat bran muffins that made so much sense. Easy, healthy breakfast, and a freezeable meal prep option. What wasn’t to love? Of course, I had to put a plant-based spin on it and have adapted it over the years. I’ve been making these muffins ever since.

Why this recipe works

• Oat bran + oats = fiber-rich structure — Oat bran absorbs moisture and adds density, while rolled oats give texture. Together, they create a hearty crumb that’s filling but still tender, especially after a short resting period.
• Moist, not dry — Yogurt, banana, and just the right oat ratio keep these soft and tender.
• Optional topping — A simple oat-nut crunch adds a nice contrast, but the muffins are just as good without it.
• Naturally sweetened — Coconut sugar and banana offer the just-right level of sweetness.
• Simple Goodness: These muffins are loaded with wholesome ingredients. They’re naturally sweetened, have healthy fats, and are packed with extra fiber from oats and flax.
• Vegan-friendly — No eggs or dairy needed.

What ingredients you need

• Oat bran
• Rolled oats – use old-fashioned rolled oats, not quick oats
• Ripe bananas – about ¾ to 1 cup mashed banana
• Plant-based yogurt
• Optional ingredients for the crunchy topping: oats, nuts, coconut sugar, peanut butter, maple syrup (or agave nectar), cinnamon, and sea salt

See the recipe card for the exact ingredients and quantities.

Substitutions and Additions

• No peanut butter? Swap with any nut or seed butter (like almond, cashew, or sunflower). 
• Only have salted peanut butter? Just reduce the added salt in the dry ingredients by a pinch (about ⅛ teaspoon or so) to help maintain flavor.
• Want it nut-free? Use sunflower seed butter and skip the crunchy topping, or use pumpkin seeds in place of chopped nuts.
• No flaxseed? You can use chia seeds in the same ratio.
• No coconut sugar? Use sucanat, date sugar, light brown sugar, or dark brown sugar. 
• Not WFPB? You can swap the peanut butter for 1 tablespoon of coconut oil, olive oil, or vegetable oil if preferred. 
• Add-ins: Chopped dates, raisins, dried or fresh fruit, nuts, or even mini chocolate chips work well. 

These oat bran muffins pair great with smoothies like my orange creamsicle smoothie recipe, this blueberry smoothie without yogurt recipe, and this really good strawberry banana smoothie recipe.

How to Make Vegan Oat Bran Muffins 

You’ll find the complete recipe with measurements in the recipe card below.

First, make your buttermilk. In a small bowl, mix the plant milk and apple cider vinegar. Set aside.

Then, make your flax egg. In a small bowl, mix the flax and the water. Set aside and let thicken.

In a medium-sized bowl, combine your wet ingredients.

In another bowl, whisk your dry ingredients.

Add dry ingredients to the wet and stir just until combined (do not overmix). Fold in dried fruit and nuts, if using.

Let the batter rest for 10 minutes. This allows the oat bran and oats to absorb moisture for a softer texture and better structure. If making the optional crunchy topping, make it now.

Scoop the oat bran mixture into muffin tins, filling nearly to the top.

Add crunchy topping (if using) and press gently.

Bake at 425°F for 7 minutes, then 375°F for 10 minutes, until golden brown.

Cool in the pan for 10 minutes, then move to a wire rack.

Tested Tips

• Filling muffins to the top: These muffins don’t spread much, so filling the cups nearly full gives you a nice rounded top without overflow.
• To avoid overbrowning the optional topping: If you notice this mid-bake, tent loosely with foil after 8–10 minutes to protect the tops of the muffins without stopping the rise.
• Bananas: Use medium-sized bananas (about ¾ cup to 1 cup mashed) that are ripe (yellow with a few brown spots). Very large bananas make the batter too wet, and underripe bananas won’t add enough sweetness.
• Leftover muffins: Leftover muffins are great reheated with a smear of almond butter or jam.

Perfect Pairings

I love drizzling a bit of this mixed berry sauce over my oat bran muffins—especially during fresh berry season.

And when I really want to slow down, I’ll pair it with a cozy drink like a Pumpkin Chai Tea Latte, Matcha Latte, Caffeine-Free Hibiscus Tea, or something soothing from my Calming Herbal Tea Guide.

Storage & Meal Prep

• Room temperature: Store in an airtight container for up to 3 days. Add a paper towel above and below to absorb moisture.
• Fridge: Not recommended. Refrigeration can dry out muffins and dull their natural flavor. If necessary, store for no more than 1–2 days and reheat gently before eating.
• Freezer: Freeze muffins in a single layer, then transfer to a sealed bag or wrap individually. Best within 2 months.
• Meal prep tip: Double the batch and freeze. Great for grab-and-go breakfasts or quick snacks.
• Reheat: Warm in a toaster oven at 300°F for 8–10 minutes, or microwave 30–45 seconds. Wrap in a damp paper towel before microwaving.

I like to pair these breakfast muffins with smoothies, like my chocolate matcha protein smoothie, chocolate peanut butter smoothie, and this fruity liquado de nopales (cactus smoothie).

Vegan Oat Bran Muffins FAQs