Banana Oat Muffins with Chocolate Chips Recipe

Description

These original almond butter banana oat muffins are a reader favorite — moist, satisfying, and full of natural flavor. They blend ripe bananas, almond butter, and oats for a wholesome, flourless muffin with just the right amount of chocolate in every bite.

Ingredients

• 3 large bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1/2 cup natural almond butter
• 1/4 cup unsweetened vanilla almond milk
• 1 teaspoon vanilla extract
• 1 cup certified gluten free oat flour
• 1/2 cup coconut flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 375°F (190°C). Line two 12-count muffin tins with foil or paper liners.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, honey, and almond butter until smooth.
3. Stir in the almond milk and vanilla extract until incorporated.
4. Fold in the oat flour, coconut flour, and ground flaxseed until just combined.
5. Add the baking soda, salt, and baking powder and mix gently to combine.
6. Fold in the chocolate chips and chopped pecans.
7. Spoon the batter evenly into the prepared muffin cups and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

• Serving Size: 1 muffin (1/24 recipe)
• Calories: 159 calories
• Sugar: 9g
• Sodium: 114mg
• Fat: 9g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Protein: 3g
• Cholesterol: 16mg