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chocolate chip banana oat muffins on a white plate

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



  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 2/3 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 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 1g
Sodium 185mg8%
Potassium 126mg4%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 252IU5%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.