Banana Chocolate Chip Oat Muffins (Wheat-free, Egg-free, Vegan)

These things never last at my house.  They are sweet, moist and filling.  I made these for breakfast today.  The kids ate 11 of the 12 muffins before the day was over.  I usually quadruple the recipe and freeze a couple dozen for later.  My kids love these so much they have been known to sneak one out of the freezer and eat it frozen!

 

Banana Chocolate Chip Oat Muffins

Ingredients:
  • 4 very ripe bananas
  • 1/3 cup olive oil
  • 1/2 cup honey
  • 1 3/4 cup oat flour (how to make oat flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (I use Enjoy Life brand)
Instructions:
  1. Preheat oven to 350.  Grease or line a 12 muffin pan.
  2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
  3. Whisk dry ingredients in a separate bowl.
  4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
  5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
  6. Bake 20-25 minutes until golden brown and firm to touch.

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This post is part of My Meatless Mondays, Melt in Your Mouth Mondays, Monday Mania, Mouthwatering Monday, Meatless MondaysMangia Monday, Weekend Gourmet Blog Carnival, Just Another Meatless Monday, Muffin Monday, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tasty Tuesdays, Domestically Divine, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesday Parade of Foods, What’s on the Menu, Whatcha Makin’ Wednesdays, Real Food Wednesdays, What’s on Your Plate, Gluten Free Wednesdays, Full Plate Thursday, Simple Lives Thursday, Real Food Weekly, Tip Day Thursday, Pennywise Platter Thursday, Food Trip Friday, Foodie Friday, Fresh Bites Friday, Show and Tell Friday, Sweet Tooth Friday, Foodie Friday, Food on Friday, Friday Potluck, GCC Recipe Swap, Friday Favorites, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Allergy Friendly Friday, Sweets For A Saturday, Seasonal Saturday, Summer Wellness Weekends, Let’s Do Lunch and Star Recipe Collection!
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69 Responses to “Banana Chocolate Chip Oat Muffins (Wheat-free, Egg-free, Vegan)”

  1. Jane Doiron says:

    Hi Nancy,
    These muffins look awesome! I love anything with banana in it! Thanks for sharing them on Melt in Your Mouth Monday!

  2. Kathryn says:

    These look great! Please share your delicious recipe with our readers by linking it up at Muffin (and Cupcake) Monday! Thanks!

    http://www.talkingdollarsandcents.net/strawberry-muffins-with-a-sweet-topping

  3. I will definitely be making these! I will probably halve it though!

  4. kristin says:

    nancy, these muffins look so good! :D i’d probably snag one from the freezer, too! ;)

    thanks for linking up to mangia mondays!

  5. Miriam says:

    I’m glad I found your site! I’m sending your site to a close relative that just found out he has tons of food allergies. The muffins look great! Miriam@Meatless Meals For Meat Eaters

  6. Thanks for sharing on The Weekend Gourmet. These look fantastic. Like you, I’d make a triple batch and freeze them, though I’d be the one eating them straight out of the freezer (and blaming the kids).

  7. Christine says:

    I love how simple these are! Do you think it would work if you replaced the flax eggs with chia seed eggs? Myself and flax aren’t really friends, so they don’t work for me.

  8. They look delicious! I’d have one from the freezer, too, no problem there :)

  9. Thank you so much for taking time out of your busy schedule to stop by and link up.

  10. Linda says:

    We love muffins, and I’m sure these would go quickly at my house too. My problem is that bananas don’t last long enough around here for me to bake with them. I’m like you, when I make muffins I like to make extra to freeze.

    Thanks for participating in Gluten-Free Wednesdays. I think you forgot to add me to your list of carnivals, though. :)

    • Nancy says:

      We have some banana eatin’ monkeys at our house too!

      I’m so sorry about the link back! I have fixed it. Our internet went down several times in the storms last night while I was trying to do link ups. I thought I got them all. Please forgive me!

  11. Debbie says:

    These really look great! Thanks so much for sharing them on What’s On the Menu Wednesday.

  12. laxsupermom says:

    Yum! These look so good! Bananas never make it to the mushy stage needed for baking in our house. I really need to hide some so I can try this. Thanks for sharing.

  13. What a healthy, and delicious sounding recipe. Yum!

    I’d love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/

  14. Hazel Moon says:

    This is a must try. I love the addition of Flax with the oats.

  15. This is ALMOST exactly how I make my muffins except I use canola or grapeseed oil. Super recipe!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  16. January says:

    looks yummy..:)

    Here’s My Food Trip Friday

  17. Your site is so interesting. I am so impressed at how much you can do without wheat and eggs. But are you a vegan? Are you familiar with Nourishing Traditions and Sally Fallon? Be sure to check out the Weston A Price Foundation web site. I am a bit worried for you about being a vegan.

    Love,

    Mary

    • Nancy says:

      Thanks Mary! No I am not a vegan. :-) In fact I am a huge WAPF fan, but my daughter is allergic or intolerant to eggs, dairy, wheat and nuts. So, we do the best we can.

  18. Miz Helen says:

    Hi Nancy,
    These look like great muffins. I just love the combination with Banana, Chocolate Chip and Oat, they really look delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  19. Nancy says:

    Thanks Miz Helen!

  20. Just found you through Sweet Tooth Friday. I love finding new recipes that I don’t have to change a thing on. And thanks for the flax egg link. I am working on becoming brave enough to switch it out sometimes.

    • Nancy says:

      So glad to help! I will be posting chia seed egg substitute soon. I hope you’ll subscribe or become a facebook fan so you don’t miss it!

  21. jen says:

    looks great! thanks for sharing with Made From Scratch Tuesday!

  22. Mirage says:

    I’ve yet to try those and choco-banana cake too! :)

  23. Jasmine says:

    Thank you so much for linking up to Domestically Divine. It’s wonderful finding websites that share allergern free recipes. You’re definitely a good resource to have.

    Blessings,

    Jasmine

  24. christy says:

    these look really good. although we don’t have allergies in this house, i do understand the value of adding items like this into the diet….it is just plain smart. speaking of smart, i so appreciate the idea of flax eggs…i have never heard of such a thing and am enthusiastic about trying it. thank you for sharing this tasty and innovative treat with tuesday night supper club!

  25. Alyssa says:

    Hi! I have a linky party called A Themed Baker’s Sunday where this weeks theme is Chocolate! I’d love for you to either link this recipe or another chocolatey deliciousness!! Hope to see you there!
    http://cupcakeapothecary.blogspot.com/search/label/A%20Themed%20Bakers%20Sunday
    Alyssa

  26. [...] Banana Chocolate Chip Oat Muffins from Real Food, Allergy Free [...]

  27. Michelle says:

    I don’t see any flaxseed meal listed in the ingredients – no idea how much to be adding (enough for 1 egg replacement? 2?) thanks.

    • Nancy says:

      Thank you Michelle! I had listed flax eggs when I first posted the recipe but decided it tastes better without them. I have updated the instructions. Thanks again!

  28. [...] Banana Chocolate Chip Muffins -  wheat free, egg free, vegan [...]

  29. chrissy says:

    My muffins seem start getting moldy after a few days, should I freeze them right away?

  30. Chaya says:

    As a part time gluten-free baker, I look at your beautiful muffin and wonder what regular muffins could have to make them prettier or tastier. Gluten-free rocks.

    • Nancy says:

      :-) I’m happy with the oat flour. The only thing these muffins are mssing are the eggs. You just don’t get that muffin top without them.

  31. What a delicious sounding (and looking!) recipe. It’s so difficult to make things that are both wheat and egg free, so it’s fantastic to see a recipe like this. Your muffins look like a real treat. Thank you for sharing them with Let’s Do Brunch!

  32. Michele says:

    I made these for the 1st time today and they’re so yummy! (probably even more so if I let them cool more before eating one) Thanks for the recipe!

  33. Jennie Hoady says:

    Yummy….these are easy and delicious!! Thanks for the recipe!

  34. Deb says:

    I’ve been making these for my kids for a few months now. So easy and quick! I use 1/2 cup of coconut sugar instead of the honey and I usually use 5 bananas and raisons instead of chocolate chips. My kids LOVE them! Thanks so much for the recipe. It’s been a real life saver for me many times as my twin 22 month olds and my 3 year old go through picky stages, which is hard on a restricted diet. These never fail and I know that they will always eat them!

    • Nancy says:

      Thank you so much Deb! I have debated switching out the honey but I never thought about raisins! My kids would probably revolt as they are chocoholics like their mom.

  35. Claire says:

    Just made these as gooey cookies. Yum!

  36. Angélica says:

    Hi,

    I just bake the this delicious muffins with my son and they are super goodddd!

    Would you be able to post the nutritional value?

    Thanks for this awesome recipe, we love them!

    Angelica

  37. Lauren says:

    Just found your website, which is amazing by the way! I have recently become dairy, soy,wheat, egg, nut, and chocolate free for my breastfed little one. I am excited to try a bunch of recipes from your site. Made these but substituted raisins for the chocolate chips. They were eaten very quickly by my picky 3 year old! Thank you very much!

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