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Banana Oatmeal Chocolate Chip Muffins (V, GF): a healthy 1-bowl recipe for moist, satisfying fresh-baked banana muffins bursting with hearty oats and decadent chocolate chips. #Bananas #Vegan #GlutenFree #Muffins #Healthy #Oats | Recipe at BeamingBaker.com

Banana Oatmeal Chocolate Chip Muffins (Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free)

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5 from 15 reviews

Description

Banana Oatmeal Chocolate Chip Muffins (V, GF): a healthy 1-bowl recipe for moist, satisfying fresh-baked banana muffins bursting with hearty oats and decadent chocolate chips. Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.

Ingredients

Units Scale

Wet Ingredients

  • 3 medium, very ripe bananas (1 cup + 2 tablespoons mashed)
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
  • 1/2 cup unsweetened almond milk, room temperature
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 3/4 cups gluten free oat flour (how to make gluten free oat flour here)
  • 1 1/4 cups gluten free rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon

Add-ins

Optional Toppings

  • 1 tablespoon gluten free rolled oats
  • 2 tablespoons vegan chocolate chips

Instructions

  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.

    Adapted from my Gluten Free Banana Oat Muffins.

    Also try Double Chocolate Banana Muffins and Moist Banana Chocolate Chip Muffins.

Notes

– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: Cool completely and store in an airtight, freezer-friendly container or bag. Keep for 1-2 months. Allow to thaw at room temperature for 10-40 mins, or heat in the microwave in 10-second increments until just warm.

  • Category: Muffins, Breakfast, Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free

Find it online: https://beamingbaker.com/banana-oatmeal-chocolate-chip-muffins-vegan-gluten-free-dairy-free-refined-sugar-free/