Chocolate Banana Nut Muffins
Servings 12 muffins
Ingredients
- 2 cups rolled oats, blended fine into flour
- 1/3 cup cacao or cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 3 large, overripe bananas (about 300 grams)
- 1/4 cup (65 grams) drippy peanut butter, almond butter, sunflower seed butter, tahini, or oil
- 1/2 cup coconut sugar or brown sugar
- 1 TBSP ground flax seed
- 1/2 cup non-dairy milk
- 1 TBSP apple cider vinegar (can sub other vinegar)
- 1/3 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- Use a very dry blender to blend the oats into flour if you haven't yet. Stir together the oat flour, baking powder and baking soda, salt, and cacao powder in a large mixing bowl.
- In a blender, combine the bananas, milk, flax seed, peanut butter (or other nut butter/oil), sugar, and apple cider vinegar.
- Pour the banana liquid into the dry ingredients, and mix thoroughly. Stir in the chocolate chips and walnuts.
- Spoon into a muffin pan (I also like these in a donut pan), and fill 3/4 full. Sprinkle with extra walnuts and chocolate chips if you'd like, or leave them blank on top for adding frosting.Bake standard muffins for 22-24 minutes, until tops are firm to the touch. Bake mini muffins for 10 minutes, and donuts about 18 minutes.
Notes
Adapted from the recipe by From My Bowl.
