Banana Oatmeal Chocolate Chip Muffins

Wet Ingredients
  • 3 medium, very ripe bananas (1 cup + 2 tablespoons mashed)
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
  • ½ cup unsweetened almond milk, room temperature
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1 ¾ cups gluten free oat flour (how to make gluten free oat flour here)
  • 1 ¼ cups gluten free rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ cup vegan chocolate chips
Optional Toppings
  • 1 tablespoon gluten free rolled oats
  • 2 tablespoons vegan chocolate chips
  1. Preheat the oven to 325°F degrees. Line a 12-cup muffin pan with muffin liners.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the oil, sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
  3. Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
  4. Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top. If not using the scoop, smooth batter into an even layer, with a domed top (rise) in the center. Optionally, press oats and chocolate chips on top of the muffins.
  5. Bake for 24-30 minutes. Mine took 29 minutes for large domed-topped muffins.
  6. Allow to cool in muffin pan set on a cooling rack for about 20 minutes. Remove from pan to finish cooling, about 1-2 hours. Enjoy! Storing instructions below.


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