These Vegan Chocolate Oatmeal Muffins are gluten-free, oil-free, refined sugar-free and so good! Start your day the right way with healthy and delicious banana chocolate oat muffins!
Banana Oatmeal Chocolate Muffins (Healthy School Breakfast)
If you’re looking for healthy vegan breakfast ideas that will keep you full until lunch time, you need to give this recipe a go!
These muffins are easy to make, healthy, delicious and great for meal prep. They only take 30 minutes to make, which is great because they will last you for several days.
Let’s start baking!
How to Make Vegan Banana Chocolate Oatmeal Muffins
As you’ll see, these muffins are very easy to make. Scroll down to the recipe card to watch the recipe video.
- Step 1: Preheat your oven to 350°C (180°C).
- Step 2: To a mixing bowl, add oats and baking powder and combine with a spatula. Add in plant milk, mashed banana, cacao powder and flax egg. Add maple syrup for more sweetness. Combine.
- Step 3: Fold in the dark chocolate chips.
- Step 4: Pour the mixture into 6 greased or lined muffin cups (I’m using silicone muffin cups). Top each muffin with more chocolate chips.
- Step 5: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy warm or cold. Store leftovers in the fridge for up to 4 days.
What Are Banana Oatmeal Muffins Made Of?
You’re only going to need a few simple ingredients to make these vegan chocolate oatmeal muffins.
Gluten-free oats: pure oats are gluten-free. However, they can be contaminated with gluten if they are processed in the same facilities as grains that contain gluten, such as wheat and barley. If you are intolerant to gluten, make sure to use certified gluten-free oats.
Soy milk: here I’m using soy milk because it adds a nice amount of protein, but feel free to use any plant milk you have!
Flax egg: to make a flax egg, simply combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Whisk and set for 10 minutes. This would work with chia seeds, too!
Maple syrup (optional)
Dark Chocolate chips
That’s it! Told you they are healthy 🙂
Are These Muffins Gluten-Free, Oil-Free and Refined Sugar-Free?
Yes, yes and YES!!
As always I try to create healthy recipes that not only taste good, but that are also good for you. You’re going to love these banana muffins because they are very comforting, they taste absolutely delicious and they will keep you satisfied for a long time.
How Do You Store Fresh Baked Muffins? (Meal Prep)
I LOVE these muffins because they are meal prep-friendly and great for work or school! They are delicious for breakfast and will give you a lot of energy since they are made with oats.
To store the muffins, simply let them cool completely after baking. Then, place them in an airtight container and store in the fridge for 4 days.
You can also freeze the muffins for up to 3 months. Once ready to eat, simply reheat in the oven for a few minutes.
Can I Make Muffins Without a Muffin Pan?
If you don’t have a muffin pan, don’t worry, you can still make muffins!
- Use liners: use two or three paper liners and place them on top of a baking tray. That’s it! The doubled or tripled liners should be robust enough to hold their shapes during the cooking process.
- Use a baking pan: if you really want to try this recipe (which you should!) and you’re not worried about the shape of your muffins, you can use a regular baking pan. You will end up with a muffin cake that will taste just as good as muffins!
I hope you will love these gluten-free banana oatmeal muffins! They are:
- Quick and easy to make
- Refined sugar-free
- Perfect for meal-prep
- Great for school!
PIN ON PINTEREST 😊
More Vegan Recipes with Oats:
- Easy Overnight Oats (gluten-free)
- Peanut Butter Cookie Dough Bars (gluten-free)
- Baked Oatmeal Donuts with Raspberries (gluten-free, oil-free)
- Raspberry Granola Tarts (gluten-free, oil-free)
- Vegan Chocolate Stuffed Pancakes (gluten-free, oil-free, no added sugar)
- 1 + 1/4 cup oats (125 g)
- 1/4 cup cacao powder (25 g)
- 1 banana, mashed
- 3/4 cup soy milk (180 ml)
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water, whisked together and set for 10 minutes)
- 1 tbsp maple syrup (optional)
- 1 tsp baking powder
- 1/4 cup dark chocolate chips (35 g)
- Preheat your oven to 350°F or 180°C.
- In a large bowl, combine oats and baking powder. Add in soy milk, mashed banana, cacao powder, flax egg and maple syrup if using. Combine with a spatula.
- Fold in chocolate chips.
- Divide the mixture between 6 non-stick muffin cups and top each muffin with more chocolate chips.
- Bake at 350°C or 180°C for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 5.3gCarbohydrates: 24.7gFiber: 5gProtein: 5.5g