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Banana Oat Chocolate Chip Muffins (Gluten Free, Vegan)

October 27, 2020

Hello all!

So the kids are back in school, and at least once a month, there are too many bananas! Instead of baking banana bread, I opted to create banana muffins using gluten free oats and oat flour, and of course… chocolate chips!

The oats and oat flour give these muffins a bakery-like texture while being gluten free! Sometimes gluten free baked goods can have an off putting texture, which is a no go in this house…especially for the kids! They just love the banana flavour, and the addition of the chocolate chips makes these beauties an easy sell.

For the oat flour, you can use store bought, but I just whiz my GF oats in the Vitamix and make my own😊 I also love the use of the oat flour for the nutritional value. It keeps the kids fuller longer than the grocery store sugar-laden muffins.

This recipe is made in one bowl which means less time spent cleaning up and more time to eat! The egg in this recipe can most definitely be substituted with a flax egg to make this recipe vegan.

Deets for the recipe are below…


Wet Ingredients

  • 2 bananas, mashed
  • 2 eggs (can sub flax eggs)
  • 1 cup dairy free milk (I used unsweetened coconut)
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 2 tsp vanilla (I used Simply Organic Foods)

Dry Ingredients

  • 1 ¼ cup gluten free rolled oats (I used Bob’s Red Mill)
  • 1 ¾ cup gluten free oat flour (homemade or store bought)
  • ½ cup chocolate chips (I used Enjoy Life Foods semi sweet)
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp salt (I used Redmond Life)


  1. Preheat your oven to 325
  2. Line/grease a muffin tin (you will need 15-18 liners)
  3. In a large bowl, add all of the wet ingredients and mix well to make a batter
  4. Then, add your dry ingredients (except the chocolate chips) to the batter, and mix
  5. Fold in the chocolate chips
  6. Fill your muffin tin with the mixture (Be sure to only fill each muffin cup about ¾ of the way)
  7. Bake for 18-20 minutes


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