I am not super into baking, but when I do bake my recipes have to be two things. Easy to make, and healthier for you. These Vegan Banana Chocolate Chip Protein Muffins (with oat flour) check both of those boxes.

vegan banana chocolate chip protein muffins with oat flour

These muffins are made in one bowl, from healthier for you ingredients. They also have an extra protein boost so they will keep you satiated as well as satisfy your sweet tooth.

Let's get into the recipe.

These vegan banana protein muffins are

gluten free, dairy free and egg free
easy to make - they're made in one bowl!
high in protein
refined sugar free

vegan banana protein muffins with oat flour

What ingredients do I need to make vegan banana protein muffins?

bananas
flax seed
maple syrup
coconut sugar
almond butter
vanilla extract
oat flour
protein powder
baking powder

Are these muffins healthy?

These muffins aren't as healthy as a kale salad, but they are much healthier than your average muffin. They are made with whole grain oat flour, and no refined sugar. The protein and fats from the protein powder and almond butter will also help to keep you full longer and not crash your blood sugar.

Other healthy plant based dessert recipes to try

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Vegan Banana Chocolate Chip Protein Muffins (with oat flour)

Print Recipe

These vegan banana chocolate chip protein muffins with oat flour are a delicious and easy muffin recipe.

Author: kristi roeder
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes

Ingredients

Scale

Wet

3 spotty mashed bananas
1 flax egg (1 tbsp ground flax + 3 tbsp water)
¼ cup maple syrup
½ cup almond butter
¼ cup coconut sugar
1 tsp vanilla extract

Dry

1 ½ cups oat flour
¼ cup vanilla or unflavored protein powder
3 tsp baking powder
1 cup chocolate chips

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Instructions

Preheat your oven to 400 degrees.
Make your flax egg by mixing ground flax and water. Let sit refrigerated for 10-30 minutes.
In a large bowl mix together all of your wet ingredients including the flax egg. Pour in dry ingredients minus chocolate chips and mix until just combined. Lastly fold in your chocolate chips.
Add batter to a lined or silicone muffin tray. I filled each slot with a little less than ¼ cup of batter.
Bake muffins for 5 minutes at 400 degrees, turn down the heat to 350 and bake for 16-20 more minutes.
Let muffins cool, and serve. These muffins can be stored in the fridge for about 5 days or in the freezer for months.