Chocolate Chip Oat Muffins (Vegan + Gluten-free)
Ingredients:
- 120 g (1 ripe banana)
- 100 g (1 cup) old-fashioned rolled oats
- 80 g (1 cup) rolled oats
- 4 g (1 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 125 g (1/2 cup) nut butter
- 120 ml (1/2 cup) unsweetened dairy-free milk
- 2 ml (1/2 tsp) vanilla extract
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) unsweetened applesauce
- 85 g (1/2 cup) dairy-free chocolate chips
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Use certified gluten-free oats throughout — both the whole oats and the ones you blend into flour — if you need these muffins to be fully gluten-free, since standard oats are often cross-contaminated with gluten during processing.
Instructions:
- Preheat and prep: Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, mash the 120 g (1 ripe banana). Stir in the 125 g (1/2 cup) nut butter, 60 ml (1/4 cup) maple syrup, 30 ml (2 tbsp) applesauce, 2 ml (1/2 tsp) vanilla extract, and 120 ml (1/2 cup) dairy-free milk.
- Add dry ingredients: Fold in the 100 g (1 cup) oat flour, 80 g (1 cup) whole rolled oats, 4 g (1 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 1.5 g (1/4 tsp) salt. Mix until just combined.
- Fold in chocolate: Gently fold in the 85 g (1/2 cup) dairy-free chocolate chips.
- Scoop and bake: Fill muffin cups 3/4 full. Bake for 18-22 minutes, until a toothpick comes out mostly clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes: Blend rolled oats in a blender for 30–60 seconds to make oat flour — no need to buy it separately. The riper the banana, the sweeter and more moist the muffins.
Storage: Room temperature for 2 days, fridge for up to 5 days, freeze for up to 2 months.
Tips: Use certified GF oats if you need these to be fully gluten-free.
Banana and applesauce — work together as the egg replacer, binding the muffins while adding natural sweetness and moisture.
Oat flour and whole oats — using both gives the muffins structure from the flour and a heartier, chewier texture from the whole oats.
Nut butter — adds richness and healthy fats in place of oil or butter.
Chocolate Chip Oat Muffins (Vegan + Gluten-free)
Ingredients:
- 120 g (1 ripe banana)
- 100 g (1 cup) old-fashioned rolled oats
- 80 g (1 cup) rolled oats
- 4 g (1 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 125 g (1/2 cup) nut butter
- 120 ml (1/2 cup) unsweetened dairy-free milk
- 2 ml (1/2 tsp) vanilla extract
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) unsweetened applesauce
- 85 g (1/2 cup) dairy-free chocolate chips
Equipments:
Features:
Why These Ingredients:
Banana and applesauce — work together as the egg replacer, binding the muffins while adding natural sweetness and moisture.
Oat flour and whole oats — using both gives the muffins structure from the flour and a heartier, chewier texture from the whole oats.
Nut butter — adds richness and healthy fats in place of oil or butter.
Prep:
Use certified gluten-free oats throughout — both the whole oats and the ones you blend into flour — if you need these muffins to be fully gluten-free, since standard oats are often cross-contaminated with gluten during processing.
Instructions:
- Preheat and prep: Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, mash the 120 g (1 ripe banana). Stir in the 125 g (1/2 cup) nut butter, 60 ml (1/4 cup) maple syrup, 30 ml (2 tbsp) applesauce, 2 ml (1/2 tsp) vanilla extract, and 120 ml (1/2 cup) dairy-free milk.
- Add dry ingredients: Fold in the 100 g (1 cup) oat flour, 80 g (1 cup) whole rolled oats, 4 g (1 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 1.5 g (1/4 tsp) salt. Mix until just combined.
- Fold in chocolate: Gently fold in the 85 g (1/2 cup) dairy-free chocolate chips.
- Scoop and bake: Fill muffin cups 3/4 full. Bake for 18-22 minutes, until a toothpick comes out mostly clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack.
