Banana Oatmeal Chocolate Chips Muffins

Banana Oatmeal Chocolate Chip Muffins made with oats, almond flour, and lots of vegan chocolate chips. Perfect for meal prep!

Last week we spent almost a whole day without running water at F&V HQ.

It was basically camping without the appeal like the nature, campfire, and s’mores. 

Apparently a *very* large water pipe burst in our area, leaving us and many neighbors without running water during it’s longer than normal repair. 

I definitely panic-purchased water from the store by the gallon, unsure of how long we’d need to get by with empty pipes. 

If you’ve never been without running water, it might not seem like that big of a deal. 

You might be thinking, “Just go buy some bottled water and you’re good, sis!”

I wish it were that simple. 

Sure, with bottled water you can get by with minimal hand washing and hydration, but not much more. 

But toilets require a lot of water to flush (1.6 gallons to be exact, I Googled it!), and if you’re without water for many many hours…well, you get the idea. 

So the simple act of human-ing felt like a chore on Wednesday of last week, to the point that I almost went to my local gym just to take a shower.

I cancelled my shoot and any recipe creation or food prep for the day, because without running water none of that is possible either. 

Gloriously, the water came on around 8 PM and I took the longest hottest shower I could stand and emerged a new woman.

Seriously, though, the whole ordeal was a reminder how precious a resource water is, and the immense privilege in having constant access to it.

So, the recipe I’m sharing with you today does not require any water, haha!   

But it is one that I feel grateful to have in my life and made as soon as we had running water again. 

These Banana Oatmeal Chocolate Chip Muffins are made with oats, almond flour, and lots of vegan chocolate chips.

They’re perfect for a meal prep snack for the week ahead!

What You Need to Make Banana Oatmeal Chocolate Chip Muffins

You might already have everything you need to make these muffins in your pantry. 

This recipe is especially convenient if you have a bunch of spotty bananas in the fruit basket at the end of the week like I usually tend to. 

Here’s what you need to make Banana Oatmeal Chocolate Chip Muffins:

• ground flaxseed
• banana
• maple syrup
• unsweetened almond milk
• superfine blanched almond flour
• gluten-free oat flour
• gluten-free old fashioned rolled oats
• baking powder
• Himalayan sea salt
• vegan dark chocolate chips

That’s it!

How to Make Banana Oatmeal Chocolate Chip Muffins

Preheat an oven to 350°F and line a muffin pan with muffin liners or lightly grease with coconut oil.

Add the ground flaxseed and filtered water to a large mixing bowl and whisk to combine.

Allow to sit for ~5 minutes to gel.

This will create your flax “egg”!

Add the banana directly into this bowl and smash them into the ground flaxseed mixture to create a thick paste. 

Next, add in the maple syrup, and almond milk and stir well with a spatula so everything is well combined.

If you still have some banana clumps, that’s fine! 

Now, it’s time to add the dry ingredients.

Add in the almond flour, oat flour, oats, baking powder, and sea salt and whisk everything well to combine. 

Swaps and Substitutions

Gently fold in the dark chocolate chips.

I prefer using mini chocolate chips for this recipe, but any size vegan chocolate chip will work. 

You can also chop up a chocolate bar and add chocolate in this way! 

If you’d like to add in any mix-ins, like nuts of raisins, add them now too. 

Divide the batter between muffin cups filled ¾ way full.

Sprinkle the tops of the muffins with more chocolate chips on top, if desired.

This gives the muffins a nice aesthetic!

Bake the muffins for 30-35 minutes, or until they turn golden brown on the edges. 

Allow the muffins to cool slightly before serving.

Notes on Meal Prep

These Banana Oatmeal Chocolate Chip Muffins are perfect to make for meal prep! 

They store well in an airtight container in refrigerator for up to one week and are easy to freeze for long term storage. 

I loved mine chilled straight from the refrigerator, but you can also microwave them for more of a fresh-out-of-the-oven feel. 

How to Serve Banana Oatmeal Chocolate Chip Muffins

Enjoy these Banana Oatmeal Chocolate Chip Muffins as a delicious breakfast, snack, or dessert. 

They’re easy to mix up in one bowl and satisfy all of your cravings for warm spring baked goods. 

Because they’re vegan, gluten-free, and grain-free, anyone can enjoy them! 

I love enjoying them as a mid-morning or afternoon snack to bridge the gap between plant-based meals. 

Try serving them with a drizzle of nut butter on top for the ultimate treat. 

To make different variations, try adding walnuts or pecans for some texture. 

These muffins also freeze and reheat well in the microwave, if you, like me, end up craving them all of the time!

Enjoy! 

More Vegan Muffins

• Apple Acorn Squash Muffins

• Banana Chia Chocolate Chip Muffins

• Double Chocolate Double Green Zucchini Muffins

• Pumpkin SunButter Chocolate Chip Muffins

• Pumpkin Cacao Cranberry Muffins

• Carrot Cake Almond Flour Muffins

• Zucchini SunButter Chocolate Chip Muffins

• Purple Sweet Potato Muffins

• Vegan & Gluten-Free Blueberry Muffins

• Peanut Butter Banana Bread Swirl Muffins 

• Oil-Free Dark Chocolate Beet Muffins

• Strawberry Hemp Heart Muffins

• Lemon Cashew Chia Seed Muffins

• Vegan Gluten Free Chocolate Chip Muffins

I Want to Hear From You

If you make this Banana Oatmeal Chocolate Chip Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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