Introduction
These muffins are the perfect way to transform those overripe bananas into a wholesome, satisfying treat. You get moist, fluffy muffins packed with oatmeal flavor and melty chocolate chips, all made with simple pantry staples. They’re naturally sweetened and completely vegan, making them an easy favorite for any time of day.
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
- Preheat your oven to 350°F (175°C) and line a muffin tin with 8 liners or grease it well.
- In a small bowl, prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for 5 minutes to thicken.
- In a large mixing bowl, combine the mashed bananas, prepared flax egg, maple syrup, almond butter, coconut sugar, avocado oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Mix until smooth and well combined.
- Add the oat flour, rolled oats, and baking powder to the wet ingredients. Stir until just combined and no dry streaks remain.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the 8 prepared muffin cups.
- Bake for 28-32 minutes, or until the tops are set and a toothpick inserted into the center comes out clean (melted chocolate is fine).
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Double Oat Crunch: Before baking, sprinkle the top of each muffin with a small pinch of extra rolled oats.
- Swirl Style: For a marbled effect, you can gently swirl a little extra almond butter into the top of each portioned muffin batter with a knife.
- Mini Muffins: Bake the batter in a mini muffin tin for 12-15 minutes for a perfect bite-sized snack.
- Nut-Free Version: Swap the almond butter for sunflower seed butter to make these completely nut-free.
Tips for Success
- Use bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Measure your oat flour by spooning it into the measuring cup and leveling it off. Packing the cup will result in dense muffins.
- Let the muffins cool completely before storing to prevent condensation from making them soggy.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until warmed through.
FAQ
Can I use a different nut butter?
Yes, you can substitute the almond butter with an equal amount of peanut butter, cashew butter, or any other nut or seed butter you prefer.
My bananas aren’t spotty. Can I still use them?
Spotty bananas are sweeter and mash more easily. Less ripe bananas will work but will result in a less sweet muffin with a denser texture.
Can I make oat flour at home?
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 is there so much baking powder?
This recipe relies solely on baking powder for leavening (no baking soda) to achieve the proper rise, especially given the density of the oat flour and bananas.
Can I make this without any added sugar?
You can omit the coconut sugar. The muffins will be less sweet but will still get sweetness from the bananas and maple syrup. The texture may also be slightly denser.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used in place of rolled oats. They will soften more but the muffins will still be delicious.