Gluten-Free Chocolate Oat Muffins

Simple and easy, these gluten-free chocolate-banana muffins are great to pack for work or the gym. Naturally sweetened with bananas and honey, these chocolatey muffins are loaded with complex carbs to keep you satisfied longer. Freeze extras for a quick breakfast on crunch-time mornings!

Ingredients for servings

    Gluten-Free Chocolate Oat Muffins

  • 1.5 cup oat flour certified gluten-free if necessary

  • 0.5 cup old-fashioned oats certified gluten-free if necessary

  • 0.33333333333 cup unsweetened cocoa powder

  • 0.5 teaspoon baking powder

  • 0.25 teaspoon salt

  • 3 medium ripe bananas mashed

  • 2 large eggs

  • 0.33333333333 cup honey

  • 2 large eggs

  • 0.33333333333 cup honey

  • 0.25 cup canola oil

  • 1 teaspoon vanilla extract

  • 0.25 cup chopped walnuts


  • Preheat oven to 350°F (177°C). Line a muffin pan with 12 paper liners.

  • In a large bowl, combine oat flour, oats, cocoa powder, baking powder, baking soda and salt.

  • In a medium bowl, combine eggs, honey, oil and vanilla. Add to flour mixture, stirring just until blended. Spoon evenly (1/4 cup batter each) into prepared muffin pans. Sprinkle evenly with walnuts.

  • Bake 15 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack. Store leftovers in an airtight container

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