If you’re looking for a nourishing way to kick off your morning or satisfy a mid-afternoon craving, these Oatmeal Chocolate Chip Muffins (Vegan/Gluten-Free) are just the thing. Made with real, whole ingredients like bananas, oats, and dairy-free chocolate chips, they’re a feel-good option that doesn’t sacrifice taste. Ideal for busy days, these muffins are easy to prep, easy to store, and even easier to love.
Free from dairy, gluten, and refined sugar, they’re great for those with food sensitivities or anyone wanting a wholesome baked snack. You can enjoy them warm out of the oven or packed in a lunchbox — they’re that versatile.
Why You’ll Love This Recipe
These muffins are packed with fiber, naturally sweetened, and made entirely from plant-based ingredients. Rolled oats and flaxseed give them a satisfying texture while helping you stay full longer. The bananas not only act as a sweetener but also keep each muffin moist and tender. Best of all, the recipe is straightforward and requires only one mixing bowl.
Ingredients You’ll Need
Here’s a closer look at what you’ll need and why each ingredient is important.
Bananas (2, mashed)
Ripe bananas are the main source of sweetness and moisture in this recipe. The more brown spots, the better.
Almond Milk (¾ cup)
This non-dairy milk keeps the muffins moist and complements the other ingredients. Feel free to substitute with another plant-based milk if needed.
Maple Syrup (1 tablespoon)
Adds just a bit of additional sweetness and helps bind the ingredients together.
Vanilla Extract (½ teaspoon)
Provides a warm and aromatic flavor that enhances both the banana and chocolate.
Rolled Oats (2½ cups)
Oats give the muffins body and chew. Make sure to use certified gluten-free oats if you’re avoiding gluten.
Ground Flaxseed (2½ tablespoons)
This acts as a binding agent in place of eggs while adding a healthy dose of fiber and omega-3s.
Cinnamon (1½ teaspoons)
Gives the muffins a hint of spice and warmth that pairs well with the banana and oats.
Baking Powder (1 teaspoon)
Helps the muffins rise so they bake up light and soft.
Mini Chocolate Chips (½ cup)
Dairy-free chocolate chips add a rich, sweet contrast and ensure you get a bit of chocolate in every bite.
Salt (¼ teaspoon)
A small pinch of salt enhances the overall flavor and balances the sweetness.
How to Make Oatmeal Chocolate Chip Muffins
Making these muffins is a breeze. Everything is mixed in one bowl, which means minimal cleanup. You’ll start by mashing the bananas, adding the wet and dry ingredients, folding in the chocolate chips, and then scooping the mixture into a lined muffin tin. After just 25 minutes in the oven, they’ll be golden and ready to enjoy.
When freshly baked, they’ll feel very soft, but once cooled, the texture will settle into that perfect balance of chewy and tender.
Step-by-Step Instructions
1. Preheat the oven
Heat your oven to 350°F and get your muffin tin ready by using silicone liners or lightly greasing it.
2. Mash bananas
In a large mixing bowl, mash the bananas with a fork until they’re completely smooth.
3. Add liquids
Mix in the almond milk, maple syrup, and vanilla extract. Stir until everything is well combined.
4. Add dry ingredients
Stir in the rolled oats, ground flaxseed, cinnamon, baking powder, and salt. Mix until a thick batter forms.
5. Fold in chocolate chips
Add the chocolate chips and gently fold them into the batter. Save a few to sprinkle on top.
6. Fill the muffin tray
Spoon about 2½ tablespoons of batter into each muffin cup, dividing the mixture evenly to make 10 muffins.
7. Top and bake
Sprinkle the remaining chocolate chips on top of the batter. Bake for 25 minutes or until the tops are set and lightly golden.
8. Let cool
Remove from the oven and let the muffins rest in the tin for a few minutes before transferring them to a cooling rack.
Helpful Tips
For best results, allow the muffins to cool fully before storing. They may seem soft straight out of the oven but will firm up to the perfect texture. Silicone muffin liners are great for preventing sticking, but if you use paper liners, lightly spray them first. These muffins can be stored in the fridge or freezer for longer shelf life.
Details
Flavor: Sweet, with warm cinnamon and pockets of melty chocolate
Texture: Moist, soft, and lightly chewy
Best Time to Serve: Great for breakfast, snacks, or as a healthy dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Notes
You can easily adjust this recipe to your liking. Swap chocolate chips for chopped nuts or dried fruit. If you prefer extra sweetness, add a second tablespoon of maple syrup. These muffins are also delicious with a dash of nutmeg or a sprinkle of shredded coconut.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 195 kcal |
| Fat | 6.5 g |
| Saturated Fat | 2.7 g |
| Protein | 4.8 g |
| Carbohydrates | 31.1 g |
| Fiber | 4.5 g |
| Sugar | 9.5 g |
| Sodium | 123 mg |
| Calcium | 99 mg |
| Iron | 2.2 mg |
Frequently Asked Questions (FAQ)
Are oatmeal chocolate chip muffins a healthy breakfast option?
Yes, these muffins offer fiber, natural sugars, and healthy fats, making them a balanced and wholesome way to start the day.
Which oats should I use?
Old-fashioned rolled oats are ideal because they hold their texture during baking and create a hearty muffin.
How do I keep them soft and moist?
Be careful not to overbake. Using ripe bananas and letting the muffins cool completely helps keep them tender.
Is it okay to freeze them?
Yes, wrap each muffin and store them in a freezer-safe container. They reheat well in the microwave or toaster oven.
Storage Instructions
After cooling completely, store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap each muffin individually and store in a sealed freezer bag for up to 3 months.
Print
Oatmeal Chocolate Chip Muffins (Vegan/Gluten-Free) | A Wholesome Breakfast Treat
- Total Time: 30 minutes
- Yield: 10 muffins 1x
Description
These vegan and gluten-free oatmeal chocolate chip muffins are made with bananas, oats, and flaxseed for a wholesome, naturally sweet snack or breakfast option.
Ingredients
2 ripe bananas, mashed
¾ cup almond milk
1 tablespoon maple syrup
½ teaspoon vanilla extract
2½ cups rolled oats
2½ tablespoons ground flaxseed
1½ teaspoons cinnamon
1 teaspoon baking powder
½ cup mini chocolate chips (dairy-free)
¼ teaspoon salt
Instructions
1. Preheat oven to 350°F and prepare muffin tin.
2. Mash bananas in a large mixing bowl until smooth.
3. Stir in almond milk, maple syrup, and vanilla extract.
4. Add oats, flaxseed, cinnamon, baking powder, and salt. Mix until fully combined.
5. Fold in most of the chocolate chips.
6. Divide batter evenly into 10 muffin cups.
7. Top with remaining chocolate chips.
8. Bake for 25 minutes or until tops are golden.
9. Let muffins cool before serving or storing.
Notes
You can replace chocolate chips with raisins or chopped walnuts.
Use your favorite non-dairy milk as a substitute for almond milk.
Store leftovers in the fridge or freezer for later.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 9.5g
- Sodium: 123mg
- Fat: 6.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 31.1g
- Fiber: 4.5g
- Protein: 4.8g
- Cholesterol: 0mg
Conclusion
These Oatmeal Chocolate Chip Muffins are a reliable, tasty choice for anyone looking to enjoy something nourishing and sweet at the same time. With a short prep time and a handful of wholesome ingredients, they’re perfect for anyone juggling a busy lifestyle and mindful eating. Try them once and they’ll likely become a staple in your kitchen.