Easy Vegan Chocolate Chip Oat Banana Muffins (Gluten Free!)

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These are some of our favorite muffins!  If you have celiac disease, you will need to be careful to use totally gluten free oats.  We just buy them by the 50 lb bag, since our sensitivities can handle some cross-contamination.  This recipe makes 36 muffins.  We like to freeze some for later!


  • 5 cups already ground organic oats (We grind ours in the blender.  You can use oat flour, but we like the heavier texture.)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 3 1/2 tsp baking powder
  • 3 1/2 tsp baking soda
  • 6 Tbl canola oil
  • 2/3 cup rice milk
  • 4 Tbl ground organic golden flax mixed with 8 Tbl hot water (mix and allow to form a gel)
  • 6 – 8 very ripe bananas
  • 1 cup mini vegan chocolate chips  (totally optional, but we consider these to be dessert!)

  Set the oven to Bake at 350.  Be sure to mix the flax seed and hot water in a small bowl first, so it will be gelled when you are ready to mix.  Grind your oats in the blender to make 5 cups of flour. 

The kids can measure everything into one bowl and peel the bananas.  (It helps to cut the tops for them.  Really ripe bananas can get super messy!)   Wait to add the chocolate chips until everything else is blended.

  Mix all the ingredients (except the chocolate chips) on low until the bananas are mostly mixed in.  Add the chocolate chips and blend until evenly distributed.

Spray the muffin tins with oil, spoon mixture evenly into 36 tins.  Bake 16-20 minutes until lightly browned and a toothpick can be inserted and come out clean.

~ Danika Cooley

Danika Cooley is a children’s writer with a love for God’s Word, history, wisdom and small people. Her work has appeared in magazines including Focus on the Family’s Clubhouse, Clubhouse Jr. and Thriving Family; Upper Room Ministries’ Pockets and Devozine; CBH Ministries’ Keys for Kids, and Cobblestone Group’s FACES and Odyssey. Her work also appears in Chicken Soup for the Soul: The Magic of Mothers and Daughters.


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