• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Breakfast » Chocolate Chip Banana Oat Muffins (Gluten Free, Vegan).

Chocolate Chip Banana Oat Muffins (Gluten Free, Vegan).

May 6, 2021 by Kelly Roenicke · 15 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe

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.

chocolate chip banana oat muffins on a white plate

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.

banana oat muffins on a white plate

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:

  1. Mash the overripe bananas in a bowl.
  2. Add the wet ingredients, then the flour and other dry ingredients. Stir well.
  3. Bake at 350 degrees for about 23 minutes.
  4. Allow to cool in pan, then enjoy!

Disclosure: This post contains affiliate links.

chocolate chip banana oat muffins on a white plate
5 from 2 votes
Print

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.

Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, moist
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 12
Calories 224 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup gluten free flour
  • ¾ cup oat flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup organic cane sugar or coconut sugar
  • â…“ cup melted vegan buttery spread or coconut oil
  • 2 ripe bananas mashed (about ¾ cups)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ¼ cup water
  • ¾ cup dairy free mini chocolate chips I used the Enjoy Life brand
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners.
  2. 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.

  3. Add the gluten free flour, oat flour, baking powder, baking soda, and salt. Stir well.

  4. Add the chocolate chips to the bowl and stir gently.

  5. Spoon the batter into the prepared muffin pan, filling each cup about â…” full.

  6. 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.

  7. Allow to cool in the pan for at least 15 minutes before removing.

Recipe Notes

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.

Nutrition Facts
Chocolate Chip Banana Oat Muffins (Vegan, Gluten Free).
Amount per Serving
Calories
224
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Sodium
 
185
mg
8
%
Potassium
 
126
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
3
g
6
%
Vitamin A
 
252
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

group of muffins sitting on a ceramic plate

 

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.

Related

« Easy Substitutions for Vegan and Gluten Free Baking.
Barbecue Chicken Quesadillas (Gluten Free). »

Filed Under: 31 days, Breakfast, Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Blueberry Oatmeal Smoothie. - January 29, 2023
  • Warm Quinoa Salad with Lentils and Roasted Veggies. - January 20, 2023
  • Healthier Chewy Chocolate Chip Cookies. - January 14, 2023

Reader Interactions

Comments

  1. Amy

    October 09, 2022 at 10:26 pm

    5 stars
    I think this is the best GF, vegan muffin recipe I’ve found so far! I didn’t have oat flour so I subbed for GF and did coconut sugar, yum! Thank you!

    Reply
    • Kelly Roenicke

      October 15, 2022 at 4:45 pm

      I’m so glad you liked them! Thanks for letting me know!

      Reply
  2. Katie

    October 08, 2018 at 3:54 pm

    5 stars
    Delicious recipe!

    Reply
  3. Gayle @ Pumpkin 'N Spice

    October 15, 2014 at 8:33 am

    Your picture of these cuties on instagram was totally making me drool, Kelly! These look amazing! Banana anything is one of my favorites, so I’m loving these gluten free muffins. Pinned!

    Reply
    • Kelly

      October 18, 2014 at 7:53 pm

      Thanks, Gayle!

      Reply
  4. olivia - Primavera Kitchen

    October 15, 2014 at 5:25 am

    These looks really good. I am also using coconut sugar more and more. And I agree with you, it still tastes great and is a natural sugar.

    Reply
  5. Judit + Corina | Glamorous Bite

    October 15, 2014 at 12:55 am

    Your muffins do look super moist, Kelly! We have all the ingredients and have to try them soon. Wondering if we could use grapeseed oil instead of canola oil. Thanks for the laugh :)

    Reply
    • Kelly

      October 18, 2014 at 7:57 pm

      If you try it, let me know how it works out! I don’t use grapeseed oil too often, so I’m not sure!

      Reply
  6. Sarah@WholeandHeavenlyOven

    October 14, 2014 at 11:50 pm

    I LOVE how moist and loaded with chocolate these muffins are! Since they’re gluten-free I think I would probably end up eating the entire batch. :)

    Reply
  7. thefoodieteen

    October 14, 2014 at 5:51 pm

    These look seriously delicious! Yum!

    Reply
  8. Jess @ whatjessicabakednext

    October 14, 2014 at 1:28 pm

    These muffins look divine, Kelly! Love chocolate chip and banana, a classic!

    Reply
  9. Allison

    October 14, 2014 at 10:43 am

    Haha. Yes, yes I do. This is the best thing I’ve read and seen all day! Great recipe and thank you for making me laugh!!! ;)

    Reply
    • Kelly

      October 14, 2014 at 10:58 am

      Heehee! I was cracking up yesterday, and then I was sad that Seinfeld isn’t on anymore. :(

      Reply
  10. Kristine @ Kristine's Kitchen

    October 14, 2014 at 9:13 am

    I love how packed with chocolate chips these are! I haven’t tried coconut sugar yet, but want to!

    Reply
    • Kelly

      October 14, 2014 at 10:58 am

      You should try it, I think it works nicely in many recipes!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy