Vegan + Gluten-Free Chunky Monkey Muffins

These vegan, gluten-free chunky monkey muffins are made in one bowl! Made with oat flour, peanut butter, bananas, chocolate chips, and nuts, these one-bowl, oil-free muffins are a healthy snack option. 

The combination of ingredients that comprises the beloved Ben and Jerry’s “Chunky Monkey” flavour–chocolate, bananas, and nuts–has got to be one of man’s better inventions. And if you’re anything like me, you probably spend your days conjuring up ways to eat more chocolate, bananas, and nuts, independent of ice cream! It was during one such daydream that I came up with the inspiration to make chunky monkey muffins! It wasn’t all that difficult, since I was able to use my One Bowl Vegan Banana Peanut Butter Blueberry Muffins as a blueprint. I just made a few swaps and the result was these vegan and gluten-free chunky monkey muffins! You need these in your life: They make the most incredible afternoon snack or healthy dessert. I’ve even been known to enjoy them for breakfast! 

Chunky Monkey Muffin Ingredients

• Ground flax, overripe bananas, coconut sugar, peanut butter, almond milk, vanilla extract, baking soda, baking powder, sea salt, oat flour, chocolate chips, chopped walnuts or pecans, and rolled oats. 

Step By Step Instructions 

1. Mix up a flax egg in a large bowl. Once thickened, add mashed bananas, coconut sugar, peanut butter, almond milk, and vanilla. Whisk to combine. Next, add the baking soda, baking powder, and salt, whisking after each ingredient addition. Finally, stir in the oat flour, then fold in the chocolate chips, chopped nuts, and rolled oats! 
2. Transfer into lightly greased muffin tins and bake at 350 degrees F for 18-22 minutes, or until a tester inserted into the middle comes out clean. 
3. Let the muffins cool for 15 minutes in the pan before transferring to a wire rack to cool completely. 
4. Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for a week or more. You can also freeze them for several weeks. 

Ingredient Substitutions

• If you have nut allergies, substitute an equivalent amount of tahini for the peanut butter (just make sure that the tahini is nice and runny). Omit the nuts or replace them with sunflower seeds. If you have a peanut allergy but you can eat other nuts, use almond butter or cashew butter instead of peanut butter. 
• If you don’t have any oat flour, either make some in your food processor or use spelt or whole wheat flour. You may need to add a bit more liquid if you use wheat flour. 

I hope that you love these vegan chunky monkey muffins! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing your creations! 

Enjoy! 

Vegan + Gluten-Free Chunky Monkey Muffins

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5 from 3 reviews

• Author: Allison
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegan

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Description

These vegan, gluten-free chunky monkey muffins are made in one bowl! Made with oat flour, peanut butter, bananas, chocolate chips, and nuts, these one-bowl, oil-free muffins are a healthy snack option.

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Ingredients

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• 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
• 1 ¾ cups mashed overripe bananas (from 3–4 bananas)
• ½ cup coconut sugar
• ½ cup natural runny peanut butter
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 1 ¾ cups oat flour
• ½ cup semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans
• ⅓ cup rolled oats

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Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin with coconut oil or line it with paper cups.
2. Add the flax and water to a large mixing bowl. Whisk to combine and wait a couple of minutes for it to thicken. Next, add the mashed banana, coconut sugar, peanut butter, almond milk, and vanilla to the bowl. Whisk to combine. Add the baking soda, baking powder, and sea salt, one at a time, whisking after each addition. Stir in the oat flour, then fold in the chocolate chips, nuts, and rolled oats.
3. Evenly divide the batter between the 12 prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
4. Let the muffins cool for 15 minutes in the pan before removing and transferring to a wire rack to cool completely. Store in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or in the freezer for up to a couple of months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Cuisine: American

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