If you are looking for moist, easy and healthy gluten-free banana chocolate chip muffins - look no further! These fluffy vegan banana chocolate chip muffins combine oats, nut butter, banana and chocolate chips to create a healthy every day treat that the whole family are going to enjoy!
If you loved my Healthy Banana Bread then you’re going to love these healthy gluten free vegan chocolate chip muffins even more. They’re one of my family's favourite treats and I’m more than happy make them because they’re super healthy with no added oil or sugar.
A healthy treat for everyone!
These light & fluffy healthy banana choc chip muffins are suitable for a whole host of diets. They are:
- Sugar Free (if using sugar-free dark chocolate chips)
- Nut-Free (with suggested modifications)
They're a good for you treat packed with vitamins, minerals, fiber and antioxidants. As such, they make a fantastic school lunch box filler, afternoon pick-me-up, or healthy dessert.
Ingredients for Banana Oat Chocolate Chip Muffins
Before we get to the full recipe below, here are a few quick notes about the ingredients you will need to make these healthy banana chocolate chip muffins:
- Bananas are naturally sweet and moist. They give the muffins both taste and texture, so make sure you only use ripe bananas.
- Milk I used unsweetened plain almond milk in my muffins, but you can use any kind of plant-based milk that you prefer.
- Nut Butter plays an important role in baking. It is used to replace eggs but also to add flavour and make the muffins more moist and tender. If you want nut-free version, use tahini instead.
- Oats are used instead of flour. I have used certified gluten-free oats.
- Cinnamon, Vanilla Extract both pair brilliantly with the banana flavour and add a warmth of flavour.
- Dark Chocolate Chips are just the best, but try to opt for a low/no sugar version. You can also swap these out altogether for nuts or fruit - I've given some variations below.
- Baking Powder, Baking Soda necessary to help the muffins rise properly. Make sure they're gluten-free.
How to Make Eggless Banana Chocolate Chip Muffins
Full instructions for how to make these gluten-free chocolate chip banana muffins are included in the recipe card below, but here is a brief overview of the process with a few helpful tips:
Start with the wet ingredients first. Pop them in your food processor and process until completely smooth.
Add the dry Ingredients to the wet mixture and process again. The batter should be moist but not too wet.
Then fold in the chocolate chips.
Pour the batter evenly into prepared baking muffin cases and then sprinkle each with some extra chocolate chips and oats.
Bake until a toothpick inserted in the centre of the muffins comes out clean. Let the muffins cool down completely before devouring one or two or three!
Variations and tips for your Gluten-Free Chocolate Chip Muffins
Want a sugar-free version? Opt for sugar-free chocolate chips, or swap out the chocolate for nuts, raisins, dried apricots, cranberries or coconut.
Make it a gluten-free banana loaf instead - pour it into a loaf pan and bake for around 50-60 minutes.
Don't have oats? You can replace with almond flour instead.
Need it nut-free? Use tahini instead of nut butter. Because tahini has a slightly tart taste, add in a tablespoon of maple syrup.
How to Store your Dairy-Free Banana Chocolate Chip Muffins
These healthy banana chocolate chip muffins can be made ahead of time and stored in the fridge or freezer, so consider doing some batch baking and stocking up!
The muffins will store at room temperature fo 4-5 days in an airtight container. Alternatively keep them in the fridge, where they'll keep for 7-8 days.
To freeze, either pop the airtight container straight into the freezer, or freeze them on the baking tray before putting them in a freezer bag. This will stop them getting stuck together. They'll keep in the freezer for up to 3 months.
When you're ready to eat them, simply let them thaw at room temperature, or pop them in the microwave for a minute or two.
Other gluten-free baked treats to try:
- Healthy banoffee pie
- Healthy chocolate pumpkin bread
- Gluten-Free banana bread
- Blueberry banana bread
- Chocolate banana bread
- 2 ripe bananas
- ½ cup plant-based milk of your choice (I used unsweetened almond milk)
- 1 tablespoon apple cider vinegar
- ¼ cup nut butter (I used almond butter)
- 2 teaspoon vanilla extract
- 2 cups gluten-free oats
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Handful of dark chocolate chips
- Pinch of salt
- Preheat oven to 180C / 360F and get your silicone muffin cases ready.
- Add all the wet ingredients to a food processor
- Pop the lid on and blend until smooth
- Now add in all the dry ingredients apart from the chocolate chips
- Blend again until you get a thick batter consistency
- Fold in the chocolate chips, but don't blend it
- Divide the muffin batter equally between your muffin cases, add few more chocolate chips and oats on top
- Bake for 25 - 30 minutes or until the tooth pick comes out clean.
- Let cool down completely before eating.
For nut-free version instead of nut butter use tahini. Tahini is slightly bitter though, so add a tablespoon of your favourite sweetener to the batter.
If you want a healthier version use chopped nuts or dried fruit instead of chocolate chips.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 263mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 4g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.