Chocolate chip banana oat muffins are perfect for an easy, make ahead breakfast! These tender muffins are gluten free, vegan, and nut free, so everyone can enjoy them.
If you have multiple food allergies in your family, you know how nice it is to have a good muffin recipe you can rely on. Muffins are the perfect breakfast or snack that you can make ahead of time, and you can sneak healthy ingredients in there, like with these chocolate lentil muffins or this chocolate zucchini recipe.
With two growing boys, I like to make a double batch of muffins that we can enjoy for breakfasts and snacks through the week. You could also make extras and store them in the freezer in a ziploc bag.
These chocolate chip banana oat muffins are so nice and tender, and these were a huge hit over here with the boys. I kept this recipe simple – there aren’t any weird ingredients – you may have everything you need in your pantry right now!
I used a gluten free flour blend as well as oat flour, and that gave these muffins a nice light texture.
Can I use alternative flours in this recipe?
This recipe should work well with a variety of flours. If you aren’t gluten free, all purpose flour or wheat flour would be fine.
If you would like to try almond flour, I would recommend substituting up to half the amount of total flour. If you use only almond flour, these muffins will be pretty dense.
If you’re new to gluten free vegan baking, you might want to take a moment to read my guide to baking substitutions.
Can I make these without oil?
You could probably make these without the oil if you wish. I haven’t tried that, but if you wanted to, you could leave out the oil and add more water to the batter in an equal amount. If you use very ripe bananas, these should still be pretty moist.
Can I use something other than bananas in this recipe?
If you can’t have bananas, you could try pumpkin puree or even mashed sweet potatoes instead of bananas. These will have a different flavor, but should still be very tasty.
How to make these chocolate chip banana oat muffins:
- Mash the overripe bananas in a bowl.
- Add the wet ingredients, then the flour and other dry ingredients. Stir well.
- Bake at 350 degrees for about 23 minutes.
- Allow to cool in pan, then enjoy!
Disclosure: This post contains affiliate links.
Chocolate Chip Banana Oat Muffins (Vegan, Gluten Free).
These chocolate chip banana oat muffins are super moist and are gluten free and vegan! These are just right for a quick breakfast or snack.
- 1 cup gluten free flour
- 3/4 cup oat flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup organic cane sugar or coconut sugar
- 1/3 cup melted vegan buttery spread or coconut oil
- 2 ripe bananas mashed (about 3/4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup water
- 3/4 cup dairy free mini chocolate chips I used the Enjoy Life brand
Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners.
Place the bananas in a bowl, and mash them thoroughly. Add the sugar and stir. Add the melted vegan buttery spread, water, vanilla extract, and vinegar. Stir to combine.
Add the gluten free flour, oat flour, baking powder, baking soda, and salt. Stir well.
Add the chocolate chips to the bowl and stir gently.
Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
Bake at 350 degrees for 20-23 minutes, until the tops are golden brown. You can insert a toothpick in the middle of a muffin to make sure that it's done - it should come out clean.
Allow to cool in the pan for at least 15 minutes before removing.
You can use regular flour instead of gluten free flour if you wish.
Store leftover muffins in an airtight container. You could also freeze the muffins in a freezer bag - they should stay fresh for about 3 months.
Nutrition facts are for one muffin.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
This post was originally published in October 2014. It has been updated.