Banana Chocolate Chip Muffins {Vegan + GF}

We’re big fans of banana bread over here—but these Banana Chocolate Chip Muffins might just be our new favorite way to use up those extra-ripe bananas.

Moist, chocolatey, and filled with wholesome ingredients, these muffins are the perfect grab-and-go breakfast or mid-afternoon snack. They’re made with a blend of oat and almond flours, naturally sweetened with banana and coconut sugar, and just the right amount of cozy cinnamon spice. Oh—and don’t forget the dark chocolate chips (we love the ones from Hu).

They’re:

• Naturally gluten-free and plant-based (but adaptable if needed)

• Freezer-friendly and perfect for meal prep

• Great for lunchboxes, busy mornings, or with a warm cup of tea

• Extra delicious with a smear of peanut butter—trust us on this one

Banana Chocolate Chip Muffins

Makes about 12 standard muffins

Ingredients:

• 2 eggs or 2 flax eggs for plant-based (2 tbsp flax meal + 6 tbsp water) 

• 1 cup oat flour

• 1/2 cup almond flour

• 1 cup + 2 tbsp rolled oats

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1 tsp cinnamon

• 1/2 cup organic coconut sugar

• 4 very ripe bananas, mashed (about 2 cups)

• 2 tsp vanilla extract

• 5 tbsp coconut oil, melted

• 1/2 cup unsweetened almond milk

• 1 cup dark chocolate chips (Hu is our favorite)

• Optional: 1 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with parchment baking cups.
2. In a small bowl, mix the flax meal with water and let sit for 5 minutes to thicken.
3. In another bowl, whisk together the oat flour, almond flour, 1 cup oats, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, combine coconut sugar, flax eggs, mashed bananas, melted coconut oil, almond milk, and vanilla. Whisk by hand or use a mixer until fully combined.
5. Gradually mix the dry ingredients into the wet, ½ cup at a time, until a smooth batter forms.
6. Fold in the chocolate chips and nuts (if using).
7. Scoop the batter into muffin cups, filling each about ¾ of the way. Top with the remaining 2 tablespoons of oats and a few extra chocolate chips.
8. Bake for 25 minutes (or 15 minutes for mini muffins), until a toothpick comes out clean or with just a few moist crumbs.
9. Let cool slightly before enjoying—or freeze for later!

Pro tip: These muffins freeze beautifully—just pop one in the toaster oven on a busy morning for a warm, satisfying start to your day.

Let us know if you try this one—and don’t forget the peanut butter pairing 💛