These Vegan Oatmeal Chocolate Chip Muffins are sweet, moist, and make the perfect snack or breakfast on the go. Made with oats, bananas, whole wheat flour and cinnamon.

It’s January in Canada, its cold, dark and the days are short. This time of year I always seem to get on a baking kick and one of my favorite baked goods is Oatmeal Muffins! Something about these little heavenly snacks just brings me right into childhood comfort. The aroma of the cinnamon and the velvety texture from the melted chocolate chips just brings me back. And of course I am always working to create the most delicious comfort food that’s also nutritious, the muffins are no exception.

What makes these Vegan Oatmeal Chocolate Chip Muffins healthy but delicious are some small modifications. We use whole wheat flour instead of all-purpose white flour, bananas instead of eggs (which also give it a delicious flavor and sweetness), coconut oil instead of tradition vegetable oils, and oats are just notoriously packed with vitamins, minerals and fiber.

Making this recipe will not set you back hours either, this one you can quickly make in 30 minutes with limited mess. I usually like to make a double batch and freeze the extra, that way I can pop them out of the freezer and into the toasted oven for a couple minutes for a quick on-the-go breakfast or snack when I need a boost of energy. I also guarantee kids with love these!

How to Store Vegan Oatmeal Chocolate Chip Muffins

• These muffins can be stored on the countertop for three days either in a large zip-lock bag or air tight container.
• Additionally, if you would like to make a large batch and freeze them, using a zip-lock freezer bag works best, making sure you squeeze out the majority of the air before storing. Either leave on the counter for 1 hour to thaw or pop in the toaster oven on low for a few minutes to re-heat and eat toasty warm!

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