Chocolate Chip Oat Muffins (vegan + gluten-free)

1. Preheat and Prep – Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Wet Ingredients – In a large bowl, mash 1 ripe banana (120 g). Stir in 125 g (½ cup) nut butter, 60 ml (¼ cup) maple syrup, 30 ml (2 tbsp) applesauce, ½ tsp vanilla, and 120 ml (½ cup) dairy-free milk.
3. Add Dry Ingredients – Fold in 100 g oat flour, 80 g whole rolled oats, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Mix until just combined.
4. Fold in Chocolate – Gently fold in 85 g (½ cup) dairy-free chocolate chips.
5. Scoop and Bake – Fill muffin cups ¾ full. Bake for 18–22 minutes until a toothpick comes out mostly clean.
6. 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.