I know this sounds like a mouthful but these baked oats are almost bite-sized and pretty much just a lighter and gluten-free version of my Chocolate Chip Banana Bread Muffins!
Oats have made quite the comeback and honestly, I’m here for it! If you’ve been following along on my oat-ventures, you already know my oat lover’s origin story. Baked oats have honestly radicalized my views on breakfast; I was all the way team savory before this trend took off and now I’m over here eating Peaches & Cream or Black Forest Baked Oats first thing in the morning.
These baked oat muffins follow a similar method but here, bananas are the star of the show. Cinnamon and chocolate chips both complement and enhance the rich banana flavor while the oat flour base keeps the muffins nice and fluffy.
Vegan Chocolate Chip Banana Bread Baked Oat Muffins (Dairy-Free, Gluten-Free, and Oil-Free)
Ingredients
- 1 cup whole grain oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 ripe banana
- 1 flax "egg"
- 3/4 cup nondairy milk
- 1/2 tsp vanilla extract
- 1 1/2 tbsp maple syrup (or sweetener of choice)
- 1/4 cup nondairy chocolate chips
- optional: 1/3 - 1/2 medium ripe banana, sliced into coins
Instructions
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a muffin/cupcake pan.
- Prepare the flax egg. Combine flax meal with 2.5 tbsp room temperature water and set aside for 5 minutes to thicken.
- Process the oats along with baking powder, salt, and cinnamon in a high-speed blender or food processor.
- Add banana, flax egg, milk, vanilla extract, and maple syrup. Blend until smooth. The consistency should resemble cake batter. Fold in chocolate chips.
- Divide the batter between six cups in the muffin pan. Gently press a banana coin into the top of each muffin, if desired. Bake at 375 degrees for 10 - 12 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffin comes out mostly clean.
- Serve immediately or store in the fridge for up to three days. Freeze for longer storage.
