Healthy Coconut Banana Oatmeal Muffins | Gluten Free, Dairy Free, Refined Sugar Free


  • 2 cups gluten rolled oats 
  • 2 ripe bananas
  • 2 free range eggs
  • 1/2 cup unsweetened coconut flakes 
  • 1  1/2 Cup unsweetened almond milk
  • 2 Tbsp almond butter 
  • 1/2 cup 100% pure maple syrup 
  • 1 Tbsp coconut oil
  • 2 Tsp pure vanilla extract
  • 1 Tsp baking soda 
  • 1 Tsp cinnamon powder 
  • 1/2 Tsp sea salt 
  • 1/4 cup vegan chocolate chips + extra for sprinkling on top 

350 deg F for 25-30 mins 


  • Preheat the oven to 350 deg F and grease a 12 count muffin tin with coconut oil.
  • In a bowl add the rolled oats, coconut flakes, cinnamon powder, baking soda, sea salt and chocolate chips. Mix it all together and set aside.
  • In a larger bowl, mash the bananas with a fork. Then add the eggs, almond butter, coconut oil, maple syrup and vanilla extract. Whisk it all together until you get a homogeneous mixture. Then add the almond milk and mix well.
  • Then add the dry mix to the wet mixture and mix until well combined.
  • Divide the batter equally into the greased 12 count muffin tin. Sprinkle some extra chocolate chips on the muffin batter if desired.
  • Bake at 350 deg F for 30 minutes or until a toothpick inserted into the muffin comes out clean.
  • Let them cool in the muffin tin completely. Then take them out and enjoy warm!
  • You can store them in an airtight container in the fridge for 2-3 days and for up to a week in the freezer. 

Special Notes:

  • The more brown spots on the bananas the better. This will ensure that the muffins get a natural sweetness. In fact, you can completely skip using maple syrup if the bananas are very ripe. 
  • Use a small paring knife to loosen the edges of the muffin before taking the baked muffins out of the muffin tin.

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