Description
Banana Oatmeal Chocolate Chip Muffins made with oats, almond flour, and lots of vegan chocolate chips. Perfect for meal prep!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 3 large bananas, smashed
- ¼ cup + 2 TBSP pure maple syrup
- 1/4 cup + 2 TBSP unsweetened almond milk
- 1 cup superfine blanched almond flour
- 1 cup gluten-free oat flour
- ½ cup gluten-free old fashioned rolled oats
- 1 tsp baking powder
- 1/8 tsp Himalayan sea salt
- 1/2 cup vegan dark chocolate chips
Instructions
- Preheat an oven to 350°F and line a muffin pan with muffin liners or lightly grease with coconut oil. Add the ground flaxseed and filtered water to a large mixing bowl and whisk to combine. Allow to sit for ~5 minutes to gel. Add the smashed bananas and mix again. Next, add in the maple syrup, and almond milk and stir well. Add in the almond flour, oat flour, oats, baking powder, and sea salt and whisk well to combine.
- Fold in the chocolate chips gently.
- Divide the batter between muffin cups filled ¾ way full. Sprinkle more chocolate chips on top, if desired. Bake the muffins for 30-35 minutes, or until they turn golden brown on the edges.
- Allow to cool slightly before serving. Store leftover muffins in an airtight container in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free