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3.60 from 5 votes

Banana Oatmeal Chocolate Chip Muffins

These healthy banana oatmeal chocolate chip muffins are super simple to whip up with a few basic pantry ingredients and are naturally sweetened with the ripe banana and maple syrup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: Healthy
Diet: Vegan
Servings: 12 Muffins
Calories: 218kcal



  • Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cooking spray or add paper liners.
  • In a large mixing bowl, stir together the ground flaxseed and water (ie. a flax egg). Let it sit for 3-5 minutes or until gel forms.
    1 tablespoon ground flax seed, 3 tablespoons warm water
  • In the same bowl as the flax egg, mash the bananas well with a fork. Stir in the oil, maple syrup, and milk.
    3 bananas (very ripe is best), 1/3 cup oil (canola, olive, melted coconut oil), 1/3 cup maple syrup, 1/3 cup plant-based milk, unsweetened (I prefer soy milk), 2 teaspoons vanilla extract
  • In a small mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
    1 cup all purpose flour, 3/4 cup whole wheat flour, 1/2 cup old-fashioned oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon sea salt
  • Stir dry ingredients into the banana mixture until just combined with a wooden spoon. (Don't overmix.) Stir in the chocolate chips.
    1/2 cup vegan chocolate chips
  • Divide batter evenly between 12 muffin cups. Bake 18-20 minutes or toothpick inserted into the center of a muffin comes out clean.



To freeze: add cooled muffins to a large ziplock or reusable bag and store in the freezer for up to several months. Reheat for 30-45 seconds in to microwave to defrost. 


Serving: 1Muffin | Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2g | Sodium: 150mg | Fiber: 4g | Sugar: 12g