Chocolate Chip Oatmeal Muffin Tops (gluten-free)

5 from 6 reviews

Chocolate Chip Oatmeal Muffin Tops made with all gluten-free and vegan ingredients. An easy and healthy muffin recipe to enjoy for breakfast or a sweet snack!

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: 9 muffin tops 1x


  • 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons warm water – you can use regular egg too)
  • 2 bananas, mashed
  • 1/3 cup maple syrup
  • 1/3 cup creamy nut butter
  • 1 1/3 cup almond flour
  • 1 1/2 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 cup dark chocolate chips¬†(code RACHL for free shipping)


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Whisk together the flax egg, bananas, maple syrup and nut butter until smooth
  3. Mix in almond flour, rolled oats and baking powder until well combined
  4. Fold in dark chocolate chips
  5. Scoop about 2 spoonfuls of batter using a cookie dough scooper or a large spoon and add to baking sheet (form a bit with your hands if you wish) and space each muffin top about 2 inches apart (they’ll spread a bit)
  6. Bake in oven for 15-20 minutes or until ready


*Store in airtight container for 5 days or freezer for 2 months

**I haven’t tested subs that aren’t listed

  • Author: Rachel