Gluten Free Chunky Monkey Muffins

Course: Breakfast
Cuisine: American
Keyword: baking, gluten free
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Muffins
Author: Amanda Carlisle
Have bananas? Mix them up with some chocolate chips and walnuts to turn them into these tasty Gluten Free Chunky Monkey Muffins. This recipe is delicious!
Print Recipe


  • 2 1/2 cups gluten free rolled oats divided
  • 1 tbsp ground flaxseed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 bananas overripe
  • 1/4 cup Creamy Peanut Butter
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/4 cup semi sweet chocolate chips plus additional for tops if desired
  • 1/4 cup walnuts chopped, plus additional for tops if desired


  • Preheat oven to 350 ° F and line muffin tin with cupcake liners.
  • Pulse 2 cups of rolled oats in a food processor until it reaches flour consistency.
  • In a medium bowl mix the dry ingredients; oat flour, rolled oats, flaxseed, baking powder and salt. Stir to combine.
  • In a large mixing bowl add 3 bananas and mash with a fork until smooth. Add peanut butter, egg, vanilla, and apple cider vinegar. Stir to mix together the wet ingredients.
  • Pour the dry ingredients into the wet ingredients and mix well to incorporate and create the batter.
  • Chop the unused banana into small chunks and add it and the chocolate chips, and walnuts to the batter. Fold to mix in.
  • Fill the muffin cups 3/4 of the way full with batter. Add extra chocolate chips, walnuts, and banana to the top if desired.
  • Bake in preheated oven for 25- 28 minutes until a toothpick inserted in the center comes out clean.
  • Allow to cool for about 10 minutes before serving
  • These store best in an airtight container in the refrigerator for 3-4 days or can be frozen.

Dairy Free

  • Use a dairy free chocolate chip.


  • Replace egg with egg replacer or one flax egg.