Oat, Banana and Chocolate Chip Muffins


 A delicious snack muffin or breakfast muffin

You are sure in for a treat you guys with this recipe. Even if you generally cook with eggs and dairy, I dare you to try this using the following ingredients. We won everyone in the team over with this one.

There is a bit of prep in this but don’t be scared about all the ingredients your tummy will love you.  I found when I got all the ingredients measured out before I started, I just smashed it. I prepped this in my Thermomix, but you can use a food processor and a hand mixer.

I used the GF Oats Traditional Oats  along with some homemade oat milk (using GF Oats Quick Oats) to make this muffin recipe you will love.

Post a photo of your attempt on social media, tag us and receive a discount code for your next order as a thank you.



3  ripe bananas

1/3 cup Coconut Oil

1 tspn Vanilla Essence

1/4 cup of GF Oats Raw Honey, Rice Malt Syrup or Maple Syrup

1/4 cup of Milk of choice, I used Oat Milk, using GF Oats Quick Oats – (find the GF Oats Oat milk recipe here) 

2 eggs or egg substitute, Flax seed eggs – 2 tbspn flax meal + 6 tbspn of water, soak for 15 mins

1 3/4 cups of GF Oats Oat flour (Made using GF Oats Quick Oats, recipe here)

1 1/4 cup GF Oats Quick Oats

1/4 cup Brown, coconut or rapadura sugar

2 tspn ground Cinnamon or mixed spice was lovely as well

1 tspn Bi Carb soda

1 1/2 tspn Baking powder

GF Oats Chocolate Chips

For the topping (optional)

GF Oats Quick Oats

2 tspns Coconut sugar



Make the Oat milk as per the recipe instructions here. Make the oat flour as per the recipe instructions here.

Prep all your ingredients first. Prepare the bananas by hand mashing or blending.

Pre-heat your oven to 160oC and prepare a 12 or 6 holed muffin tin with muffin liners or cooking spray.

Pour in all your liquid ingredients into the banana mixture and combine. I blended on speed 4 for about 5 seconds, so just until combined well. Now add in your dry ingredients into the wet ingredients. Blend again until well combined. I blended for about 10 seconds on speed 4.

Now it’s time to get the mixture into the prepared muffin trays.

I half-filled the muffin holes and then popped in a small handful of the chocolate chips and then topped the holes up with the rest of the mix. Don’t be afraid they are very dense so don’t rise too much. Top them off with the oats and sugar mix as liberally as you want.

*(by all means swap the oats and sugar mixture for more chocolate chips, why not?)

Bake in your oven for around 25 mins for the large and around 15 mins for the small muffin trays, they will go nice and brown on top and if you press them, they should be firm, that’s how you know it’s cooked.

Tip out onto a baking tray and let cool, if you can wait that long.

Serving suggestions: these are delicious with some yoghurt dairy of some sort, ice cream or cream.


Watch the recipe video on our Youtube channel here



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