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Chocolate Chip Oat Muffins (Vegan + Gluten-free)
Muffins
Ingredients:
- 1 ripe banana (about 120 g), mashed
- 100 g (1 cup) old-fashioned rolled oats, blended into oat flour
- 80 g (1 cup) rolled oats, kept whole
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 125 g (½ cup) nut butter (almond, peanut, or cashew)
- 120 ml (½ cup) unsweetened dairy-free milk
- ½ tsp vanilla extract
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tbsp) unsweetened applesauce
- 85 g (½ cup) dairy-free chocolate chips
Equipments:
- 12-cup muffin tin
- Muffin liners
- Large mixing bowl
- Spatula and toothpick
- Blender (to make oat flour)
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. - 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. - Add Dry Ingredients
Fold in 100 g (1 cup) oat flour, 80 g (1 cup) whole rolled oats, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Mix until just combined. - Fold in Chocolate
Gently fold in 85 g (½ cup) dairy-free chocolate chips. - Scoop and Bake
Fill muffin cups ¾ 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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Chocolate Chip Oat Muffins (Vegan + Gluten-free)
12 Muffins
Prep 10 min
Bake 20 min
Ingredients:
- 1 ripe banana (about 120 g), mashed
- 100 g (1 cup) old-fashioned rolled oats, blended into oat flour
- 80 g (1 cup) rolled oats, kept whole
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 125 g (½ cup) nut butter (almond, peanut, or cashew)
- 120 ml (½ cup) unsweetened dairy-free milk
- ½ tsp vanilla extract
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tbsp) unsweetened applesauce
- 85 g (½ cup) dairy-free chocolate chips
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. - 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. - Add Dry Ingredients
Fold in 100 g (1 cup) oat flour, 80 g (1 cup) whole rolled oats, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Mix until just combined. - Fold in Chocolate
Gently fold in 85 g (½ cup) dairy-free chocolate chips. - Scoop and Bake
Fill muffin cups ¾ 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.
