Recipe: Gluten Free Oat/Chocolate Chip Banana Bread Muffins

Well, that was a mouthful.

One thing that’s always been a challenge in the outdoors is bringing a snack that could last you multiple days, isn’t super messy, and doesn’t get old real quick.

Well, have no fear- here I present to you my favorite breakfast muffin recipe that’s seen me through many backpacking, festival, and hiking trips.

Best part is, it stays good for a couple of days without refrigeration 😀 And has a bunch of chocolate.


  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 tablespoon coconut oil
  • 1/3 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegan chocolate chips (or more)
  • 3 cups oatmeal


  1. Preheat oven to 350 degrees F. Grease a muffin/cupcake pan with cooking spray/butter.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. Don’t worry if all of your oats don’t blend.
  3. Take 2 1/2 cups of that oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
  4. In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in chocolate chips. Pour dollops of batter into muffin pan and sprinkle 3 tablespoons oatmeal on top. Bake for 35 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes and enjoy!

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