Banana Oatmeal Chocolate Chip Muffins

These oat muffins are made with wholesome ingredients and are naturally gluten free and vegan.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings standard sized muffins

Calories 158kcal

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)

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!

Storing: 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!
Freezing: If you want to freeze them, wrap them tightly in foil or freezer bags and freeze up to three months.
Reheating: To reheat the frozen muffins, wrap them in foil and heat for 15 to 18 minutes in a 300 degree oven.

TO MAKE VEGAN:

To make these vegan, use flax egg, dairy free milk and dairy free chocolate chips.

TO MAKE GLUTEN FREE:

Substitute the flour with gluten free 1-1 flour.