Banana Oatmeal Muffins

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats. Got a few spotty bananas on hand? Try these cozy Banana Oatmeal Muffins! These tasty muffins are beautifully fluffy and moist, perfect for using up this tasty fruit. Even better: they’re mostly made with whole grain oats! There’s a bit of flour to give it a light body, but these muffins are almost just as a bowl of oatmeal. Top them with a light streusel topping and they’re a tasty treat that works any time of the day. Here’s how to make them! Banana oatmeal muffins…made in a blender! These banana oatmeal muffins are so cozy and easy to whip up! The key: they’re made in a blender! It blends the oats into a fine flour, and makes it easy to put together the dough. There are no mixing bowls needed! Here’s what to know about this type of muffin: Use the ripest bananas you can. Bananas make magic when they’re brown and spotty. The riper the better, here! You’ll get a beautifully banana-scented flavor and the best sweetness. A quality blender makes […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.

Banana oatmeal muffins

Got a few spotty bananas on hand? Try these cozy Banana Oatmeal Muffins! These tasty muffins are beautifully fluffy and moist, perfect for using up this tasty fruit. Even better: they’re mostly made with whole grain oats! There’s a bit of flour to give it a light body, but these muffins are almost just as a bowl of oatmeal. Top them with a light streusel topping and they’re a tasty treat that works any time of the day. Here’s how to make them!

Banana oatmeal muffins…made in a blender!

These banana oatmeal muffins are so cozy and easy to whip up! The key: they’re made in a blender! It blends the oats into a fine flour, and makes it easy to put together the dough. There are no mixing bowls needed! Here’s what to know about this type of muffin:

  • Use the ripest bananas you can. Bananas make magic when they’re brown and spotty. The riper the better, here! You’ll get a beautifully banana-scented flavor and the best sweetness.
  • A quality blender makes easy work of it. A high speed blender is best: but these work in even the slowest of blenders. It just takes a while longer!
  • Don’t over-blend. Whiz just until the ingredients come together into a smooth dough.
Banana oatmeal muffins

Add streusel topping or an alternative for healthy banana muffins

The fun part about these banana oatmeal muffins? They have a crunchy, sweet streusel topping! It adds just the right sweetness to every muffin bite. But if you want an even healthier banana oatmeal muffins? Here’s an alternative:

  • The streusel blends butter, oats, flour, sugar and cinnamon. Mix them together with a fork until crumbly. You can also use coconut oil as a vegan option.
  • Turbinado sugar makes the crunchiest topping. Turbinado sugar is raw sugar with large, light brown crystals. It makes a great crunchy texture on top. Use brown sugar as a substitute if desired.
  • For healthy banana oatmeal muffins, use just oats and sugar. Roughly chop the oats with a knife. Then sprinkle both raw oats and turbinado sugar or brown sugar on top. It’s easier and healthier!
Healthy banana oatmeal muffins

Variations and mix-ins!

There are lots of great mix-ins for banana oatmeal muffins! Of course if you’re looking for a healthy banana muffin, stick with them as is. But to mix it up, try these variations:

  • Blueberry banana muffins: Fold 1 cup blueberries into the batter before baking.
  • Banana chocolate chip muffins: Add 1/2 cup dark chocolate chips to the batter.
  • Banana walnut muffins: Add 1/2 cup chopped toasted walnuts to the batter.

Storage info for banana oatmeal muffins

What’s the best way to store banana oatmeal muffins? These muffins have special storage instructions because of the crunchy topping. Here’s what to know:

  • Store at room temperature 4 days with a paper towel, or lightly covered with foil. If you store in a sealed container, the topping can become very soft. Instead, add a paper towel to the container to absorb excess moisture. Or simply cover the top of the container with foil.
  • Freeze for up to 3 months. These banana oatmeal muffins freeze well. The topping may not have quite the same texture after freezing, but they’re still delicious. The oat and sugar topping may do better after freezing.
Banana oatmeal muffins

More banana muffins

Looking for more options? We’ve got lots to choose from. Banana muffins are somewhat of a hobby around here! Here are our top muffin recipes starring banana:

This banana oatmeal muffins recipe is…

Vegetarian, plant-based, vegan, and dairy-free. For gluten free, go to Gluten Free Banana Muffins.

Print

Banana Oatmeal Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.


Ingredients

For the batter

  • 3 large ripe bananas (broken into pieces)
  • 1/2 cup maple syrup
  • 1/4 cup neutral oil
  • 1 egg (or flax egg for vegan)
  • 1 tablespoon vanilla extract (or 1/2 tablespoon almond extract)
  • 1 1/2 cups rolled oats
  • 3/4 cup all-purpose flour (for gluten free, go to Blender Muffins)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel topping (or use 3 tablespoons roughly chopped oats & 2 tablespoons turbinado or brown sugar)

  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 3 tablespoons turbinado sugar or dark brown sugar
  • 2 tablespoons salted butter (or coconut oil for vegan)
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Mix the streusel topping ingredients, with the butter cut into small pieces, in a small bowl with a fork until crumbly. Or, mix the optional chopped oats and brown sugar. Set aside.
  3. Combine all the batter ingredients in blender and blend until a smooth batter forms (don’t over blend). Pour into 10 muffin cups. Crumble a bit of the streusel topping onto each muffin.
  4. Bake 25 to 28 minutes until a toothpick comes out mostly clean with a few clinging crumbs. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Store up to 4 days in a sealed container with a paper towel inside (to keep the topping crumbly) or frozen up to 3 months. You can also refrigerate the muffins, but they can become dry and the topping becomes soft. 
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins

Keywords: Banana oatmeal muffins

More banana recipes

Got bananas on hand? There’s lots more to make! Here are a few more banana recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

fairy french toast casserole

10-4-19-molly-yeh-fairy-french-toast-4.jpg
10-4-19-molly-yeh-fairy-french-toast-8.jpg
10-4-19-molly-yeh-fairy-french-toast-11.jpg

Hello all! I hope you’re enjoying your holidays!! Bernie and Nick and I are on our beautiful Italian fake-cation and I left my computer behind! But I wanted to leave you with this fairy bread-inspired overnight baked french toast because I cannot imagine a better New Year’s brunch dish. Can you??? It’s as if the Times Square ball dropped and instead of confetti, sprinkles poured out, and luckily we were standing there with a casserole of bread sandwiched with almond paste. (You are all hip to fairy bread, right? The Australian delight that consists of buttered bread and sprinkles?!! If not, get on it!!)


fairy french toast casserole

serves 4-6

Ingredients

¼ c unsalted butter or coconut oil, melted 

¾ c sugar

1 loaf challah or french bread, cut into 1-inch slices

6 oz almond paste, grated on the big holes of a box grater (or if it’s too soft to grate you can tear it into little tiny pieces)

8 large eggs

1 c milk (whole, 2%, or dairy-free)

1 tb vanilla extract

1 tsp almond extract

½ tsp kosher salt 

Zest of 1 lemon

½ c sliced almonds

TONSSSSS of Rainbow sprinkles*

*make sure they’re rainbow sprinkles you really like the taste of. the sprinkles in this photo are a mix of india tree’s nature’s colors sprinkles and good old wilton nonpareils. 

Clues

Pour the butter or oil into a 9x13 casserole dish and swirl it around to coat evenly. Sprinkle on the sugar. Arrange half of the bread in the baking dish, overlapping if necessary, and sprinkle on the almond paste. Arrange the remaining bread on top.

In a large bowl whisk together the eggs, milk, vanilla, almond extract, salt, and lemon zest and pour evenly over the bread slices. Sprinkle the almonds all over the top.

Cover and place in the refrigerator for 4 hours or overnight.

When ready to bake, preheat the oven to 350ºf.

Bake uncovered until browned on top and set throughout; begin checking for doneness at 35 minutes. If the top starts browning too much, tent it with foil.

Remove casserole from oven and take no prisoners while you cover it completely with sprinkles. Enjoy!!

Print this recipe 10-4-19-molly-yeh-fairy-french-toast-2.jpg
10-4-19-molly-yeh-fairy-french-toast-12.jpg

-yeh!

photos by chantell and brett quernemoen

Almond Butter Cookies

This almond butter cookies recipe was a happy accident. The first time I made it, I had one of my I-need-a-cookie-and-I-need-it-now cravings, and I headed to the kitchen to see what I could do about it. I found all the ingredients to my peanut butter c…


This almond butter cookies recipe was a happy accident. The first time I made it, I had one of my I-need-a-cookie-and-I-need-it-now cravings, and I headed to the kitchen to see what I could do about it. I found all the ingredients to my peanut butter cookie recipe – sugar, flour, baking powder, you know the drill. All the ingredients, that is, except for one: peanut butter! Would almond butter work in its place? YES! As soon as I tried these cookies, I wondered, “Why haven’t I been making almond butter cookies all along?” They have crumbly edges, thick, tender middles, […]

The post Almond Butter Cookies appeared first on Love and Lemons.

White Chocolate Cheesecake Bars + June Oven

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the…

White Chocolate Cheesecake Bars

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week.  The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out.  So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]

The post White Chocolate Cheesecake Bars + June Oven appeared first on The Vanilla Bean Blog.

Holiday Cookie Round-Up

Each year at Christmas I like to put together a cookie box for family, friends, and neighbors. The content changes somewhat over the years; some cookies come and go, others are staples that stick around. I’ve put together a list of favorites that…

Pan-banging Sugar Cookies

Each year at Christmas I like to put together a cookie box for family, friends, and neighbors. The content changes somewhat over the years; some cookies come and go, others are staples that stick around. I’ve put together a list of favorites that I’ve featured here on my site. Many of these recipes come from both my cookbooks: 100 Cookies and The Vanilla Bean Baking Book.  Shortbread Cookies with Chocolate: Buttery, crisp cookies with chocolate drizzle. My mom requests this one every year, and I willingly oblige. Find the recipe here.    Chocolate Orange Sables: More buttery, crispy goodness, with hints of orange and chocolate. I created this recipe for Bake From Scratch Magazine and will be putting it in my cookie box this year; it’s become a personal favorite. Find the recipe here.    Neapolitan Cookies: Strawberry, vanilla, and chocolate! This bright and tasty cookie is a family favorite. Feel free to switch up flavors: use 3 different shades of cocoa powder, swap raspberry for strawberry, or add some flavored extracts to personalize your cookie. Find the recipe here.    Pan-banging Ginger Molasses Cookies: Crisp, ripply edges, a tender center, and a balanced mix of holiday spices make for […]

The post Holiday Cookie Round-Up appeared first on The Vanilla Bean Blog.

Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, the…

Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray).  Brown Sugar Cookies From 100 Cookies PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup [2 sticks | 227 g] unsalted butter, at room temperature 1 3/4 cup [350 g] dark brown sugar 1 teaspoon molasses 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 1/2 cup [100 g] granulated sugar, for rolling Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add […]

The post Brown Sugar Cookies appeared first on The Vanilla Bean Blog.

Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive…

Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive oil flavor here is subtle, but there is still a trace of fruitiness and spice, and the sweet lemon glaze is a nice partner. Notes: This dough is very forgiving, so if it cracks at all while you are rolling it out, you can patch it up easily. I call for a 2 in [12 cm] biscuit cutter, but smaller sizes also work well, just take a few minutes off the baking time. You can leave out the pistachios if needed; replace it in the dough with equal parts flour.  Olive Oil Sugar Cookies with Pistachios and Lemon Glaze From The Vanilla Bean Baking Book PRINT RECIPE 1/3 cup [43 g] shelled pistachios, plus 1/3 cup [43 g] chopped for sprinkling 2 cups [284 g] all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons [57 g] unsalted butter, at room temperature 3/4 cup [150 g] granulated sugar 1/4 cup [30 […]

The post Olive Oil Sugar Cookies with Pistachios and Lemon Glaze appeared first on The Vanilla Bean Blog.

17 Easy Cookie Recipes

I am not the kind of person who plans to make cookie recipes in advance. I don’t set aside time to brown butter or temper chocolate. And quite frankly, chilling dough for 24, 48, or 72 (72, seriously?) hours is completely out of the question. Whe…


I am not the kind of person who plans to make cookie recipes in advance. I don’t set aside time to brown butter or temper chocolate. And quite frankly, chilling dough for 24, 48, or 72 (72, seriously?) hours is completely out of the question. When I make cookie recipes, it’s because I’m craving cookies. Not tomorrow, not in 4 hours, but now.  For that reason, I’ve developed a slew of easy cookie recipes over the years. Some are chocolatey, some are buttery, others are nutty, oat-y, or spiced. Below, you’ll find 17 of my favorites. Whether you’re looking to round […]

The post 17 Easy Cookie Recipes appeared first on Love and Lemons.

10 Vegan Cookie Recipes – Free Ebook

To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately. Download the ebook * indicates required Email Address * First Name * Interests Baking Vegan recipes These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies. The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!). Be sure to check your spam folder or promotions tab of your email in case it’s in there! Recipes Featured in the Ebook Marbled Party Rings A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea! Vegan Brownie Cookies No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate. Vegan Custard Creams The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please! Vegan Bourbon Biscuits Despite the […]

The post 10 Vegan Cookie Recipes – Free Ebook appeared first on Izy Hossack – Top With Cinnamon.

To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately.

Download the ebook

* indicates required
Interests

These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies.

The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!).

Be sure to check your spam folder or promotions tab of your email in case it’s in there!

Recipes Featured in the Ebook

Marbled Party Rings

A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea!

Vegan Brownie Cookies

No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate.

Vegan Custard Creams

The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please!

Vegan Bourbon Biscuits

Despite the name, these biscuits don’t contain alcohol! They’re simply two chocolate wafer cookies sandwiched with a simple chocolate buttercream. Not too sweet and perfect for dunking into a hot drink.

Crispy Chocolate Candy Cane Cookies

A buttery vanilla wafer cookie drizzled with bittersweet chocolate for a snappy finish. A sprinkle of crushed candy canes adds a pop of colour and that holiday flavour.

Vegan Amaretti with Chocolate Chips

The simplest cookies ever! No need to whisk any egg whites or aquafaba. Just mix all the ingredients, roll in powdered sugar and bake to get these soft and chewy almond cookies.

Vegan Oatmeal Cookies

One of my mum’s classic recipes, veganised! With chocolate chips and mixed nuts for texture (but really, whichever add-ins you want will work) and a hint of cinnamon.

Vegan Peanut Butter Crinkles

Chewy peanut butter cookies with soft centres and a crackly crust. These are the best kind! And so easy to make.

Orange, Olive oil & Sesame Cookies

Based off of an Italian cookie recipe from my mum’s nonna, these are the type of cookie you can eat by the handful with a cup of coffee for breakfast. Simple flavours, simple method and they keep well for up to a month.

Crunchy Chocolate Chip Shortbread

Have you had Maryland cookies or Chips Ahoy – the crunchy kind of chocolate chip cookie – and wanted to make them at home? Try these chocolate chip shortbread – they’re crumbly, buttery and crunchy. So so good!!!

The post 10 Vegan Cookie Recipes – Free Ebook appeared first on Izy Hossack - Top With Cinnamon.

Easy Vegan Scones

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle. What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking? Ingredients for vegan scones The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand: All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe Granulated sugar: Substitute coconut sugar if desired Baking powder and baking soda Salt Vegan butter or coconut oil Oat milk (or almond milk) Vanilla extract Orange zest: This makes the flavor really […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.

Vegan scones

What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking?

Ingredients for vegan scones

The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand:

  • All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe
  • Granulated sugar: Substitute coconut sugar if desired
  • Baking powder and baking soda
  • Salt
  • Vegan butter or coconut oil
  • Oat milk (or almond milk)
  • Vanilla extract
  • Orange zest: This makes the flavor really pop! Don’t even consider omitting it
Vegan scones

Vegan butter vs coconut oil: use either one!

You can use either vegan butter or coconut oil in this vegan scones recipe! It’s nice to have the ability to use either here, which is true with our vegan pie crust. (But with vegan biscuits, you absolutely must use vegan butter.) Here are a few notes on the two choices:

  • Coconut oil scones: Coconut oil is very easy to work with! Make sure it’s solid, which it should be at room temperature unless you live in a hot climate. Use refined coconut oil, which has a neutral flavor.
  • Vegan butter scones: We slightly preferred the texture with vegan butter for these vegan scones, but both were delicious! The exact texture and flavor that will result depends on the brand of vegan butter and what it’s made of. Check the ingredient lists and find one that is minimally processed with real food ingredients. We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.

One note about texture of vegan scones

One note about the texture of this scones recipe. Vegan scones are slightly more caky than crumbly. If you want a perfectly crumbly scone, real butter is key. But our family absolutely loved these scones, so they’re still absolutely delicious. Just keep in mind, the texture is slightly less crumbly than a standard scone like our Blueberry Scones.

Vegan scones recipe

Tip: Chill time is essential!

When you’re making vegan scones, or any sort of scones for that matter, chill time is key. Why? If your dough is room temperature or warm, the scones will spread in the oven. Take it from us: we’ve tested many versions of them! There’s nothing worse than opening the oven to a melty, spread-out scone. Follow the chilling instructions in the recipe below closely to get the best shaped scones. You’ll thank us later!

Add 1-minute powdered sugar icing

These vegan scones are delicious on their own. But if you’d like, you can add an easy powdered sugar icing to take them over the top! We used our favorite quick icing that comes together in 1 minute. You can keep it white, or go pink with cranberry juice like we did (we styled it as a holiday recipe). Here’s what to know:

  • Make 1 minute icing. This Powdered Sugar Icing is so easy to mix up: it really takes 1 minute! Use oat milk instead of milk for vegan.
  • If you’d like, use cranberry juice to make a pink cranberry icing. We wanted a cranberry flavor to go with the orange zest. So we simply used 100% cranberry juice in place of the milk in the icing. It makes a beautiful vegan pink icing!
  • Top with crushed nuts or sprinkles. To make them like the photo, top with crushed pistachios. Or use whatever sort of sprinkle topping you’d like!
Vegan scones recipe

Variations: how to customize vegan scones!

This vegan scones recipe is a template recipe. The orange and vanilla scented base is perfect for customizing to whatever you’d like. Here are some great ways to customize it:

  • Vegan vlueberry scones: Add 1 cup fresh blueberries to the dough, mixed with 1 tablespoon sugar if desired. (We prefer fresh blueberries in scones: frozen melt and turn the dough purple.)
  • Lemon blueberry scones: Substitute lemon zest for the orange, and add fresh blueberries. Top with plain powdered sugar icing and lemon zest.
  • Cranberry scones: Add 1 cup dried cranberries; keep the cranberry glaze.
  • Cherry pecan scones: Add 1 cup dried cherries and 1/3 cup finely chopped pecans.
  • Chocolate chip scones: Add 1 cup dark chocolate chips.

What do you like in your scones? Let us know in the comments below.

How to store vegan scones

Last notes on this vegan scones recipe: storage! These scones are best the day of baking: let them cool to room temperature so they firm up before enjoying them. If you have some left over (which we always do), here’s how to store them:

  • Store at room temperature for 2 days: Cover them with a dry towel or place in a container with the cover ajar.
  • Refrigerated for 5 days (bring to room temperature or reheat before serving): You could refrigerate for up to 5 days, but they do become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.
  • Frozen for 3 months: Let them cool them to room temperature (un-iced), then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight.

This vegan scones recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Print
Vegan scones

Easy Vegan Scones


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan

Description

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 10 tablespoons cold vegan butter (not margarine!) or solid refined coconut oil
  • 1/2 cup oat milk (or almond milk)
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange zest
  • Mix-ins: 1 cup fresh blueberries, dried cranberries or cherries, chocolate chips, chopped nuts, etc.
  • 1 recipe 1 Minute Powdered Sugar Icing

Instructions

  1. In a large bowl, thoroughly whisk together the flour, sugar, baking powder, and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly. 
  2. In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest. 
  3. Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
  4. Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7” circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
  5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  6. After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
  7. After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
  8. Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
  9. Storage info: Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They’re best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
  • Category: Baking
  • Method: Baked
  • Cuisine: Scones

Keywords: Vegan scones, Vegan scone recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes