Plant-Based Banana Chocolate Oat Snacking Muffins

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plant-based banana chocolate oat snacking muffins

if you’re in the mood for a snack that’s both satisfying and nutrient-dense, these plant-based banana chocolate oat snacking muffins are just what you need!

they’re loaded with rich chocolate flavor, a hint of almond butter, and the natural sweetness of overripe bananas.

these muffins are soft, slightly chewy from the oats, and have the perfect balance of sweetness and chocolatey goodness.

taste and texture

these muffins have a deep, chocolatey flavor thanks to the combination of cocoa powder and dairy-free chocolate chunks.

the bananas add natural sweetness, which pairs beautifully with the nutty almond butter.

the oats give these muffins a hearty texture that’s soft yet substantial, making each bite incredibly satisfying.

how to make them

these muffins are easy to whip up.

start by blending overripe bananas with dairy-free milk until smooth. then mix in vanilla extract, almond butter, and coconut sugar.

this mixture provides the moist base for the muffins.

next, you’ll add in the dry ingredients: cocoa powder, almond flour, arrowroot powder, baking powder, and rolled oats.

once everything is well combined, fold in dairy-free chocolate chunks or chips for that extra burst of chocolate in every bite.

finally, divide the batter into a muffin tin and bake at 350°F for about 30 minutes.

perfect for snacking

these muffins are perfect for snacking because they’re not too sweet, but still feel like a treat.

they’re filling enough to keep you satisfied between meals, thanks to the oats and almond flour.

plus, they’re portable, making them great for on-the-go snacking, whether you’re at work, school, or just out and about.

substitution options

if you don’t have almond butter, you can easily swap it for any other nut or seed butter, like peanut butter or sunflower seed butter.

coconut sugar can be replaced with another sweetener like date sugar or even just regular!

if you’re out of arrowroot powder, cornstarch or tapioca flour will work as a substitute.

and if you’re looking for a gluten-free option, make sure your oats are certified gluten-free.

add-in options

these muffins are incredibly versatile, so feel free to get creative with add-ins.

you can throw in some chopped nuts for a bit of crunch, or dried fruit for extra sweetness.

shredded coconut or a sprinkle of cinnamon can also add a nice twist.

if you’re feeling adventurous, try adding a teaspoon of instant coffee to enhance the chocolate flavor.

storage

these muffins store well, making them perfect for meal prepping.

keep them in an airtight container at room temperature for up to three days, or in the fridge for up to a week.

they also freeze beautifully, so you can make a big batch and freeze them for up to three months.

just thaw at room temperature or pop them in the microwave for a quick snack.

enjoy these plant-based banana chocolate oat snacking muffins anytime you need a wholesome, chocolatey pick-me-up!

if you love Plant-Based Banana Chocolate Oat Snacking Muffins, try these other recipes from my blog!

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Obsession-Worthy No Bake Cinnamon Sugar Pop Tarts

Unreal No Bake Healthy Hostess Cupcakes

Crustless Higher Protein Lower Carb Vegan Cookie Dough Cheesecake

Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake

No-Bake Cookie Dough Freezer Squares

Healthy No Bake Blueberry Pie Protein Donuts

Small Batch Vegan and Gluten Free Healthy Nutter Butter Cookies

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

No Bake Banana Bread Protein Donuts

Easy No-Bake Cinnamon Glazed Protein Donut Holes

Plant-Powered Blueberry Dream Cake

are you going to make my Plant-Based Banana Chocolate Oat Snacking Muffins!?

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