These oatmeal banana chocolate chip muffins turned out sweet and tender with a satisfying, cake-like texture. Serve these muffins for breakfast, snack, or a nutritious dessert. They’re easy to make and are gluten free, vegan, and nut free.
What to serve with these oatmeal banana chocolate chip muffins
If you’re serving these muffins at a brunch party and would like another muffin option for your guests to choose from, try these vegan lemon blueberry muffins. They’re sweet, tart, moist, and delicious.
Ingredients and substitutions
These oatmeal banana chocolate chip muffins call for ripe bananas. Ideally, use bananas that have plenty of brown spots, but if all you’ve got are less ripe bananas you can still make these muffins – they just won’t turn out quite as sweet.
I used gluten-free oat flour in this recipe. You can make oat flour by adding rolled oats to a blender or high powered food processor and blending for about two minutes. Then store the oat flour in an airtight container in the pantry, fridge, or freezer.
If you’re not able to eat oats due to a dietary restriction then try these muffins made with buckwheat flour instead.
These muffins are sweetened with maple syrup. You can substitute agave or honey if you prefer.
This recipe calls for dairy-free dark chocolate chips. You can substitute chopped dark chocolate, or 1/4 cup of cocoa powder if you don’t have any chocolate or chocolate chips but still want that hit of chocolate flavor.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. While the oven is preheating, mash your bananas in a large mixing bowl until they become quite liquid.
Next you’ll melt the coconut oil and add it, along with the maple syrup, salt, and cinnamon to the mixing bowl. Stir in the oat flour and baking powder, add the chocolate chips, and give it another quick stir.
The last step before baking is to divide the batter evenly into a 12 cup muffin tray. I tend to use paper liners to ensure the muffins don’t stick, but you can skip the liners and grease the tray with coconut oil instead if you prefer.
Bake the muffins at 350 degrees Fahrenheit for 35 minutes, then be sure to let them cool before serving.
Optional additions
Add 1/2 cup each of chopped walnuts, pecans, and/or peanuts to the batter, if desired.
Storing and freezing these muffins
These oatmeal banana chocolate chip muffins are freezer-friendly – just store them in an airtight container or freezer bag for up to six months. Thaw at room temperature, in the microwave, or in the oven before serving these vegan banana muffins.
More gluten-free vegan recipes
- This chocolate bean cake is rich and fudgy.
- This vegan chickpea omelette tastes just like the real deal, but it’s egg-free.
- This easy chocolate spread is nut-free and kid-approved.
- This pesto quinoa is an easy, filling, and delicious dinner or lunch idea.
Oatmeal Banana Chocolate Chip Muffins
Equipment
- Muffin tray
Ingredients
- 3 large ripe bananas
- 2 cups gluten-free oat flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1/2 cup dairy-free dark chocolate chips (Fairtrade certified)
- 2 teaspoons gluten-free baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Melt the coconut oil, either by microwaving it in 20 second increments until melted, or in a pan on the stove.
- Add the maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon to the mixing bowl with the mashed bananas, then mix well.
- Add the gluten-free oat flour and baking powder and mix again.
- Add the dairy-free dark chocolate chips and mix once more.
- Divide the batter evenly into a 12 cup muffin pan with paper baking cups (or grease the pan with coconut oil instead of using paper baking cups if you prefer)
- Bake at 350 degrees Fahrenheit for 35 minutes.
- Let the muffins cool completely before serving.
Notes
- Store these oatmeal banana chocolate chip muffins in an airtight container for up to five days or freeze them for up to six months.
- Optional additions include 1/2 cup each of chopped walnuts, pecans, and/or peanuts.