Chocolate Chunk Peanut Butter Banana Oat Muffins
Chocolate Chunk Peanut Butter Banana Oat Muffins are made with wholesome ingredients and are naturally gluten free muffins. Kids and adults love these banana oatmeal muffins that are a great breakfast or snack! The healthy chocolate chip muffins taste great and are perfect for on-the-go.
One thing I love about Sundays, besides the fact that it’s the weekend, is that I spend part of the day prepping for the week ahead. I always make a large batch of baked oatmeal to reheat throughout the week and at least one or two snacks. I chop most of the vegetables I’m going to eat for dinner and thaw anything from the freezer. It makes preparing meals during the week less stressful and more enjoyable. This week I made another batch of these Chocolate Chunk Peanut Butter Banana Oat Muffins. They come together in less than 25 minutes and are perfect for breakfast or snack throughout the week.
The best thing about these muffins is that they can be easily adapted to fit your needs. They can be made gluten free and vegan. You can replace the all-purpose flour with gluten free flour and use flax eggs instead of traditional eggs. In addition, you can use vegan and gluten free chocolate chunks. Combine everything together in two bowls, bake and enjoy. That’s it!
How to make banana oatmeal muffins
To make banana oatmeal muffins with peanut butter and chocolate chips or chunks, whisk together flour, oats, baking powder and salt in a medium bowl. In a separate large bowl, whisk together the maple syrup, peanut butter, milk, eggs and coconut oil. Stir in the mashed bananas until combined. Add the dry ingredients to the wet ingredients. Fold in the chocolate chips or chunks.
Line a muffin tin with paper liners. Divide the batter evenly in the cups, filling each about 3/4 full. Bake at 400 degrees for 15 minutes, or until a toothpick comes out clean.
Gluten-Free Banana Oatmeal Muffins
To make these banana oatmeal chocolate chip muffins gluten free, simply replace the 1 cup of all purpose flour with a gluten free variety. Use a 1 to 1 substitute like Bob’s Red Mill Gluten Free 1 to 1 baking flour. All the other ingredients including mashed banana, brown sugar and maple syrup are all gluten free.
Vegan Banana Oat Muffins
If you want to make vegan muffins, replace the eggs with flax eggs and use vegan chocolate chips. Select the chocolate chips that have “Certified Vegan” listed on the front. Some brands and varieties have added a variety of additives including milk or milk fat which do not make the chocolate chips vegan compliant. Pick up a bag of Enjoy Life! Chocolate Chips or Ghirardelli Semi-Sweet Baking Chips to make vegan baking easier!
How to store muffins
To store breads like muffins, put them in a plastic bag, seal and store at room temperature for three days. It will keep them moist and delicious! If you want to freeze them, wrap them tightly in foil or freezer bags and freeze up to three months. To reheat the frozen muffins, wrap them in foil and heat for 15 to 18 minutes in a 300 degree oven.
These gluten free banana oatmeal muffins only have about 150 calories each and are perfect for on-the-go! I like to spread a little extra peanut butter on them before enjoying. Kids also love them!
Other healthy chocolate chip muffin recipes
- Try making this paleo chocolate chip banana bread in muffin form.
- Chocolate chunk zucchini muffins are a great way to use fresh summer produce.
- Sneak greens into muffins with these superfood double chocolate muffins.
Peanut Butter Banana Oat Muffins
Ingredients
- 1 cup all-purpose flour or gluten free flour (I use Bob's Red Mill gf Baking 1 to 1)
- 3/4 cup old fashioned rolled oats
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup pure maple syrup
- 1/2 cup creamy peanut butter
- 1 cup unsweetened milk (any milk)
- 2 eggs (or 2 flax eggs)
- 1/4 cup melted coconut oil
- 2 medium ripe bananas mashed
- 1/3 cup chocolate chunks (I use Enjoy Life chocolate chunks for vegan and gluten free)
Instructions
Preheat the oven to 400° F. Line 18 muffin cups with paper liners.; set aside.
In a medium bowl, whisk together the flour, oats, baking powder and salt.
In a large bowl, whisk together the maple syrup, peanut butter, milk, eggs and coconut oil. Stir in the mashed bananas until combined. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks.
Divide the batter evenly among the lined muffin cups, filling them about 3/4 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 15 minutes. Let cool for 5 minutes in pan, then transfer to wire rack to cool completely. Enjoy!
Recipe Video
Nutrition Information
Amount per serving (1muffin) — Calories: 158, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 150mg, Carbohydrates: 16g, Fiber: 1.6g, Sugar: 5.5g, Protein: 4g*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
If you try this recipe, don't forget to leave a review below or share a photo and tag @Spoonfulflavor on Instagram.
IF YOU TRY THIS BANANA OAT MUFFIN RECIPE, DON’T FORGET TO LEAVE A REVIEW BELOW AND THEN SHARE A PHOTO AND TAG @SPOONFULFLAVOR ON INSTAGRAM.
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Just wondered what I could sub. for the maple syrup? Thank you!
When you say 1 to 1 fir the flour what exactly does that mean. I am not a baker and I would like to try this.
Hi, Marilyn! If you want to make them gluten free, you should use a 1 to 1 flour substitute. Basically, any gluten free flour that can be substituted for traditional flour as a perfect substitute. I use Bob’s Red Mill 1 to 1 flour.
Well I know what I want for breakfast tomorrow!