Introduction
You’ll love these wholesome vegan muffins that turn your overripe bananas into a perfect grab-and-go breakfast or snack. They are packed with fiber from oats and offer a delightful texture and sweetness from the gooey chocolate chips. Best of all, they come together quickly with simple, whole-food ingredients you likely already have on hand.
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.
- In a small bowl, prepare the flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for 5 minutes to thicken.
- In a large mixing bowl, add the mashed bananas, 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). Whisk until well combined.
- To the same bowl, add the oat flour, rolled oats, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
- Divide the batter evenly among the 8 prepared muffin cups. Sprinkle any remaining chocolate chips on top.
- Bake for 28-32 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (aside from melted chocolate).
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- For a mixed-texture muffin, sprinkle some extra rolled oats and a pinch of coconut sugar on top before baking.
- Make mini muffins for a kid-friendly snack by reducing the bake time to 15-18 minutes.
- For a double-chocolate version, replace 1/4 cup of the oat flour with cocoa powder.
- Turn this into a breakfast loaf by pouring the batter into a greased loaf pan and baking for 45-55 minutes.
Tips for Success
- Use bananas that are very spotty or brown for maximum natural sweetness and easy mashing.
- To make your own oat flour, simply blend rolled oats in a high-speed blender or food processor until a fine flour forms.
- Let the flax egg sit for the full 5 minutes to properly gelatinize and act as a binder.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.
FAQ
Can I make this without almond butter?
Yes, you can substitute another nut or seed butter like peanut butter, cashew butter, or sunflower seed butter in equal measure.
Why are my muffins dense?
This is likely due to overmixing the batter or not using fresh baking powder. Also, ensure your baking powder is still active.
Can I use regular all-purpose flour?
This recipe is designed for oat flour. Substituting with all-purpose flour will change the texture and moisture level and is not recommended without significant adjustments.
Can I reduce the sugar?
The recipe relies on the combined sweetness of the bananas, maple syrup, and coconut sugar. Reducing it significantly may result in less flavorful muffins, but you can try omitting the coconut sugar if your bananas are very ripe.
Is the flax egg necessary?
Yes, it is the primary binder in this vegan recipe. A chia egg (same ratio) can be used as a substitute.
My batter seems too thick. Should I add liquid?
The batter for these muffins is meant to be quite thick, which helps create a hearty texture. Avoid adding extra liquid, as it will change the baking time and final texture.