Vegan Banana Oatmeal Muffins with Chocolate Chips

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Introduction

You need just one bowl and a handful of pantry staples to make these warmly satisfying muffins. The combination of spotty bananas, hearty oat flour, and melty chocolate chips creates a breakfast treat that’s both nourishing and indulgent. They’re perfectly sweet, wonderfully moist, and guaranteed to make your kitchen smell amazing.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 8 muffins

Ingredients

• 3 spotty mashed bananas
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1/4 cup maple syrup
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1 tablespoons avocado oil (or sub another neutral oil)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 cups oat flour
• 1/2 cups rolled oats
• 3 tsp baking powder
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper liners or grease it well.
2. First, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, mash the 3 bananas until mostly smooth with a few small lumps.
4. To the mashed bananas, add the thickened flax egg, maple syrup, almond butter, coconut sugar, avocado oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Stir vigorously until the mixture is smooth and well combined.
5. Add the oat flour, rolled oats, and baking powder to the wet ingredients. Gently fold the dry ingredients into the wet until just combined and no large dry streaks remain. Be careful not to overmix.
6. Fold in the chocolate chips, reserving a small handful for topping the muffins if desired.
7. Divide the batter evenly among the 8 prepared muffin cups. Top with the reserved chocolate chips.
8. Bake for 28-32 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just melted chocolate.
9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• For a bakery-style look, sprinkle a pinch of rolled oats and coconut sugar on top of each muffin before baking.
• Create a streusel topping by mixing a tablespoon of the batter with an extra spoonful of oat flour and rolled oats, then crumble it over the muffins before baking.
• Transform the batter into a quick bread by pouring it into a greased loaf pan and baking for 50-60 minutes, until a tester comes out clean.
• Make mini muffins for a bite-sized snack by reducing the bake time to 12-15 minutes.

Tips for Success

• Use bananas with plenty of brown spots for the best natural sweetness and moisture.
• Measure your oat flour by spooning it into the measuring cup and leveling it off; packing it down can result in dense muffins.
• Let the flax egg sit for the full 5 minutes—it’s the crucial binder that replaces eggs in this recipe.
• Don’t overmix the batter after adding the dry ingredients; stir just until combined to ensure tender muffins.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for 15-20 seconds or in a toaster oven until warm.

FAQ

Can I use a different nut butter?

Yes, you can substitute the almond butter with an equal amount of another creamy, natural nut or seed butter like peanut butter or sunflower seed butter.

My batter seems very thick. Is that normal?

Yes, this is a thick batter, which helps create a satisfying, hearty muffin texture. If it seems *excessively* thick or dry, your bananas may have been on the smaller side—you can add a tablespoon of plant-based milk to loosen it slightly.

Can I make my own oat flour?

Absolutely. Simply blend rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency. Measure after blending.

Why do I need so much baking powder?

Oat flour is denser than wheat flour and needs the extra lift from baking powder to achieve a light and fluffy texture. Don’t reduce it.

Can I omit the coconut sugar?

You can, but the muffins will be less sweet and the texture may be slightly affected. The coconut sugar also contributes to a lovely golden-brown color.

What does “spotty” bananas mean?

This means ripe bananas with brown spots on the peel. They are sweeter, mash more easily, and provide more moisture than bright yellow bananas.