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:

2 Flax Eggs: 2 tablespoons flax meal + 6 tablespoons water (sub regular eggs if not vegan)
1 cup oat flour
1/2 cup almond flour
1 cup plus 2 tablespoons rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup organic coconut sugar
4 very ripe bananas, mashed (about 2 cups)
2 teaspoons vanilla extract
5 tablespoons coconut oil, melted
1/2 cup unsweetened almond milk
1 cup dark chocolate chips (we love Hu brand)
Optional: 1 cup chopped nuts (we like walnuts and pecans)

Instructions:

Preheat the oven to 350 F.
In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
Whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.
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.
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.)
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.
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