Chocolate Banana Oat Muffins – with Vegan & GF options

Simple, nutritious and delicious breakfast muffins. I made these extra moist so it’s hard to mess them up – even when cooking with new gluten-free flours!

Here are a few added health benefits to this recipe:

    • HIGH in fibre – especially if you are using the extra flax option!
    • HIGH in essential fatty acids – thanks to all that ground flaxseed
    • LOW in sugar – in fact, you don’t even need to add the maple syrup or honey if you don’t want to, the banana and chocolate makes it sweet enough as it is!
    • EASY to adapt recipe – make it vegan, gluten-free, dairy-free, sugar-free.. whatever way works best for you and your body
    • NUTRIENT DENSE – made with real ingredients that everyone can use and find in their general grocery store.
    • CONTAINS minerals and antioxidants to support healthy blood circulation, detoxification and optimal immune health.
    • Wet Ingredients
      • 3 ripe bananas
      • 2 eggs (or omit and add extra flax)
      • 1 cup oat mylk
      • 1/4 cup soft coconut oil or butter
      • 2 – 4 tbsp maple syrup or honey (or omit)
      • 1 tsp vanilla
    • Dry Ingredients
      • 1 cup flour of choice
      • 1 cup oats
      • 1/2 cup cacao powder
      • 1/4 cup ground flax seed (or 1/2 cup if omitting eggs)
      • 1 tbsp cinnamon
      • 1 tsp baking powder
      • 1/2 tsp nutmeg
      • 1/2 tsp baking soda
      • 1/4 tsp salt
    • Get 1 chocolate bar and chop it into tiny square(ish) pieces
    1. Preheat oven to 350F
    2. Mash all of the wet ingredients together in a large bowl.
    3. In a smaller bowl, whisk all of the dry ingredients together.
    4. Pour the dry ingredients into the wet ingredients and blend together with a wooden spoon for about 5min until well combined and flax starts to gel.
    5. Pour the batter into muffin or bread pans. For muffin trays, press one chocolate into the middle of the muffin. For bread pans, layer the batter with chocolate, ensuring you have enough chocolate to top at the end.
    6. Bake the mini pans for 15 – 20min and regular size pans for 30 – 45min or until fully risen & lightly brown on top.
    • This recipe is quite sweet on it’s own! I highly suggest omitting the sweetener if you’re looking to limit sugar in your diet or are sticking to a more candida friendly ingredient list.
    • Try a new flour! Coconut flour works great with this recipe but I usually use a gluten free blend of almond, spelt, buckwheat, tapioca and arrowroot.

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