Gluten-Free Vegan Banana Chocolate Chip Muffins

April 8, 2014


These hearty muffins are adapted from a recipe designed by my good friend–an inspiring woman who continually seeks adventure both in and out of the kitchen.  After trying some delicious muffins during one of her travels and learning they were just “banana, oats, and applesauce,” she figured out a way to create her own version of that simple, tasty treat.


How often do you adapt recipes? The more you practice, the better you become.

I adapted her recipe to suit the ingredients I usually have in my pantry, and I encourage you to experiment and tweak the recipe for your convenience.  For example, if you already have oats on hand, you can easily make oat flour (a substitute for coconut flour) by giving oats a spin in your blender. You can also substitute rice or maple syrup for coconut nectar. 

Firm on the outside and gooey in the center, these gluten-free vegan banana chocolate chip muffins make a delightful breakfast on-the-go. I plan to savor mine with morning coffee.


Moist and gooey on the inside 🙂

Gluten Free Banana Chocolate Chip Muffins


3 scant cups oatmeal

½ cup coconut flour (whole wheat flour works just as well if you’re not concerned about gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

1/8 tsp. nutmeg

2-3 ripe bananas

1 tsp. vanilla extract

¼ cup apple sauce

¼ cup coconut oil

¼ cup coconut nectar

1/3 cup coconut milk

¼ cup dark chocolate chips


Muffin batter – Bake for 15 minutes at 400F.


1. Preheat oven to 400F.

2.  Smash bananas in a large bowl.  Mix in applesauce, coconut milk, coconut nectar, vanilla extract, and coconut oil.

3.  Add oatmeal, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Mix well. If batter seems too dry, add a splash of coconut milk.  Gently stir in chocolate chips.

4.  Grease muffin tins with coconut oil.  Divide muffin batter into tins and bake at 400F for 15 minutes.  Allow to cool for 10 minutes before digging in.


Gluten-free Vegan Banana Chocolate Chip Muffins

Also in Gluten-free desserts: Best Black Bean Brownies

Vegan Mug Pound Cake

Happy Strawberry Banana Raw Vegan Bars


Photos: Mary Hood


Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


always stay inspired!