The Healthier Way to Bake
If you’re looking for a healthier, dairy-free bake that doesn’t compromise on taste, these vegan banana muffins made with MYOM Oat Milk are your new go-to.
They’re moist, naturally sweet, and beautifully golden — thanks to ripe bananas and the silky texture of MYOM Original Oat premix. It’s the perfect way to bring wellness into your weekend baking without reaching for the carton.
Did you know? MYOM Oat Milk isn’t just great in your morning coffee — it’s also one of the tastiest plant milks for baking. You can read more about why it performs so well in cakes, breads, and muffins in our post: Discovering the Tastiest Plant Milk for Baking link here (https://myom.shop/blogs/our-blog/discovering-the-tastiest-plant-milk-for-baking)
Why MYOM Works Wonders in Muffins
MYOM Oat premix blends into a creamy oat milk in seconds. Because it’s made fresh, it keeps all the nutrients and natural sugars from oats intact — no added stabilisers, gums, or preservatives.
In baking, that translates to:
• Lighter texture (oats bind moisture beautifully)
• Subtle sweetness (no need for refined sugar overload)
• Better browning (oat sugars caramelise to a perfect golden crust)
It’s a simple switch with big impact — and your muffins will prove it.
Healthy Vegan Banana Muffins Recipe
Prep Time: 10 mins
Bake Time: 22–25 mins
Makes: 12 muffins
Ingredients
• 2 large ripe bananas (the browner, the better!)
• 120ml MYOM Original Oat Milk (made up fresh — 20g premix + 100ml water)
• 60ml light olive oil or melted coconut oil
• 75g light brown sugar or coconut sugar
• 1 tsp vanilla extract
• 180g self-raising flour (or plain flour + 2 tsp baking powder)
• ½ tsp cinnamon
• ¼ tsp sea salt
• Optional add-ins: chopped walnuts, dark chocolate chips, or blueberries
Instructions
1. Preheat your oven to 180°C (fan 160°C) and line a muffin tin with cases.
2. In a large bowl, mash the bananas until smooth.
3. Add MYOM Oat Milk, oil, sugar, and vanilla — whisk until well combined.
4. Sift in the flour, cinnamon, baking powder, and salt.
5. Fold gently until just combined (a few lumps are fine).
6. Stir in any extras — nuts, fruit, or chocolate chips.
7. Divide the mixture evenly between muffin cases.
8. Bake for 22–25 minutes, until risen and golden.
9. Cool for 10 minutes, then transfer to a wire rack.
Serve warm or at room temperature — they’re divine either way.
Storage & Serving Suggestions
These muffins keep for up to 3 days in an airtight container, or freeze beautifully for up to a month. Just reheat gently in the oven for that fresh-from-the-bakery feel.
For a delicious and healthy breakfast pair with a freshly made glass of MYOM Oat Milk. Or go all out with a drizzle of melted dark chocolate and a few banana slices on top; heart-shaped like our MYOM Heart Pancakes link here (https://myom.shop/blogs/our-blog/myom-heart-shaped-pancakes).
The Healthier Choice, Made Simple
Because MYOM Oat premix is made without additives or dipotassium phosphate, your baking stays cleaner, lighter, and more wholesome. Each pouch makes fresh oat milk on demand, no refrigeration, less waste, and a lighter footprint.
So next time the baking mood strikes, skip the carton and shake up some MYOM instead. MYOM is proof that sustainable baking can taste as good as it feels.
