Banana Chocolate Chip Oat Muffins
Let’s talk MUFFINS! Banana Chocolate Chip Muffins, to be exact.
While we love a good Banana Bread - these moist, delicious and chocolate-y muffins might just be our new favorite way to use up those ripe bananas.
They are filled with wholesome whole grains, and make the perfect grab-and-go breakfast on busy mornings. We also love them served with a smear of nut butter, and a warm cup of coffee or tea. (peanut butter is so darn good with the banana + chocolate combo!)
This recipe is super EASY. Just mash, measure, mix, bake and enjoy! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids!
BANANA CHOCOLATE CHIP MUFFINS
Ingredients:
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2 Flax Eggs: 2 tablespoons flax meal + 6 tablespoons water (sub regular eggs if not vegan)
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1 cup oat flour
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1/2 cup almond flour
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1 cup plus 2 tablespoons rolled oats
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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1/2 cup organic coconut sugar
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4 very ripe bananas, mashed (about 2 cups)
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2 teaspoons vanilla extract
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5 tablespoons coconut oil, melted
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1/2 cup unsweetened almond milk
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1 cup dark chocolate chips (we love Hu brand)
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Optional: 1 cup chopped nuts (we like walnuts and pecans)
Instructions:
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Preheat the oven to 350 F.
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In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
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Whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.
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In a large bowl, add the coconut sugar, flax eggs, mashed bananas, coconut oil, almond milk, and vanilla and whisk by hand or in a standing mixer until fully combined.
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Add the flour mixture to the banana mixture 1/2 cup at a time, beating continuously, until smooth, then stir in the chocolate chips. (Fold in walnuts if using.)
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Line muffin tins with parchment baking cups and fill 3/4 of the way with the muffin mixture, then top with the remaining 2 tablespoons of oats and a few extra chips.
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Bake for 25 minutes, until a toothpick comes out clean. (or just 15 minutes for mini muffins)
Note: This recipe is vegan and gluten free. Substitutions are noted when appropriate