Banana Oat Chocolate Chip Walnut Muffins (Vegan, Gluten-Free, Oil-Free, Whole-Food Plant-Based)

I recently came up with a recipe that has become a big hit with my husband and son (who are both not vegan). That recipe is for Banana Oat Chocolate Chip Walnut Muffins. They are delicious warm from the oven and seem to be even extra delicious eaten chilled from the fridge. They are great as a snack and have been a satisfying breakfast. Basically these are oatmeal baked into muffin form.

I came up with this recipe after I decided to finally try out the silicone muffin pan I bought months ago. I have a tendency to buy something because I like the idea of having it for all the possibilities I think up for it. I have gotten better with this, but still do it from time to time. Especially when it comes to kitchen items.

After using this, I highly recommend investing in a silicone muffin pan. It helps making oil-free treats effortlessly. You can probably use paper liners, but I am not sure of the results with this recipe since I haven't tried it out using paper liners. Let me know if you try it out that way.

Banana Oat Chocolate Chip Walnut Muffins

Ingredients

2 ripe bananas

1 tsp cinnamon

2 cups of oats ground up into flour in the food processor (use gluten-free oats if needed)

1 tsp baking soda

1 tsp baking powder

1/2 cup applesauce

1/4 cup maple syrup

2 tbsp plant milk of choice

1 tsp vanilla extract

2 flax eggs (Make 2 flax eggs by mixing 2 tbsp of ground flaxseed meal with 6 tbsp warm water and set aside).

1/2 cup of vegan mini-chocolate chips or 1 cup regular chocolate chips

1 cup chopped walnuts

Directions

• Preheat the oven to 350F.

  
  

• Mash the bananas with a fork in a big bowl.

  
  

• Add the cinnamon, oat flour, baking soda, baking powder, applesauce, maple syrup, plant milk, vanilla extract, flax eggs and mix ingredients together.

  
  

• Mix in the chocolate chips and walnuts.

  
  

• Scoop 1/4 cup of the mixture into each muffin cup. Bake at 350F for 25 minutes. Let cool for about 25 minutes before serving.

  
  

• Store in an airtight container in the fridge for about 3-5 days. You could probably also freeze these.

  
  

  Let me know if you try these out. What other types of recipes would you like me to share?

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Jennifer Shlomovich is a recovering people-pleaser turned confidence coach. As the only vegan in her household, she knows firsthand how challenging it can be to stay true to your values when the people around you aren’t on the same path. For years, she put everyone else’s needs ahead of her own, but through her journey, she discovered the power of setting boundaries, living by her values, and confidently prioritizing her well-being. Now, she helps busy women simplify plant-based living so they can improve their health, save time, and feel supported—even if their family isn’t on board. On her YouTube channel, The Confident Vegan, she shares inspiring interviews, practical tips, and empowering conversations about what it really means to live in alignment with your values. She is also the co-host of That Vegan Morning Show with Kimberly Winters of the Did You Bring The Hummus podcast—where they help you start your day the vegan way, live every Monday at 7 AM ET on YouTube.