Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

4.63 from 8 votes

Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist muffin that the whole family will love! They are made with oat flour, coconut flour and are nut-free, dairy free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

Prep Time10

Cook Time18

Servings:

Author: Lexi

Ingredients

3 overripe bananas
2 eggs
2 tablespoons milk coconut milk beverage, almond or dairy
¾ cup coconut sugar
½ cup butter melted and slightly cooled
1-1/2 cups 180g oat flour (store-bought)
2 tablespoons 15g coconut flour
2 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2/3 cup chocolate chips

Instructions

Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
Divide batter between muffin liners, almost to the top.
Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

Notes

We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.

If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.

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