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