It’s no secret that I’m obsessed with making oat muffins. This is the third recipe I’ve posted for these gluten-free, easy to make muffins in the past month. First it was Carrot Cake Oat Muffins, then it was Tropical Oat Muffins, now, I present to you Chocolate Banana Protein Oat muffins! 

All of these muffins are super easy to make. You can use the blender method outlined in the Carrot Cake Oat Muffins recipe and video, or you can make them by hand using oat flour, or you can use leftover oat pulp from making homemade oat milk

This particular batch of muffins is special because it uses an unflavored protein powder from Complement to not only boost up the protein, but to also give these delicious muffins a great fluffy texture.

To try Complement plant-based protein and save 10% on your first order, CLICK HERE (affiliate link), and use code MONSON at checkout.+

So, whether you’ve got whole oats, or oat flour, or leftover oat pulp, or Complement you can make the incredibly delicious Chocolate Banana Oat Protein Muffins!

Chocolate Banana Oat Protein Muffins

Chocolate Banana Oat Protein Muffins (vegan, GF, oil-free)
Prep Time
5 mins
Cook Time
20 mins

My favorite go-to muffins, made with vegan protein powder for an extra protein boost!

Course: Breakfast, Snack
Cuisine: American
Servings: 6 muffins
Author: Michael Monson
The “Dry”
  • 1 cup oat flour or 1 cup drained but still moist oat milk pulp
  • ½ cup Complement protein (link in notes) or more oat flour)
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
The “Wet”
  • 1 very ripe banana
  • 3 tablespoons chickpea flour
  • 3 tablespoons coconut sugar or maple syrup
  • ½ teaspoon vanilla coconut, or almond extract
  • 1 teaspoon apple cider vinegar
  • ½ to 1 cup oat milk or plant milk of choice.
  • 2 tablespoons unsweetened coconut flake
  • 2 tablespoons dried cranberries or raisins
  1. Preheat oven to 350 F. convection, or 375 F. standard.
  2. In a medium-sized bowl, combine the “dry” ingredients. In a small bowl, mash the banana, and then add the remaining “wet” ingredients, starting with only ½ cup of oat milk. Thoroughly mix the “wet” ingredients, and then transfer the “wet” into the bowl with the “dry”, along with the fillings. Stir to combine, adding enough oat milk to form a thick, but stir-able batter

  3. Scoop the batter into 6 lined muffin cups, making sure to use ALL of the batter.
  4. Bake at 350 F. convection, or 375 F. standard, for 15 to 20 minutes, or until the muffins are firm to the touch.
  5. Cool to room temperature before storing in an airtight container. Muffins have the best texture after they have been cooled completely.
Recipe Notes

To try Complement plant-based protein and save 10% on your first order, go to (affiliate link). Use code MONSON at checkout.