Chocolate Chip Banana Oat Muffins: Moist Banana Breakfast Muffins

Description

These original almond butter, banana and oat muffins are a tried-and-true favorite. They’re moist, satisfying, and deliver a pleasant almond-banana flavor with just enough chocolate in each bite to curb a sweet tooth.

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 combined.
4. Fold in the oat flour, coconut flour, and ground flaxseed until the batter is uniform.
5. Add the baking soda, salt, and baking powder, stirring gently to combine.
6. Fold in the chocolate chips and chopped pecans.
7. Spoon the batter into the prepared muffin cups and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly before serving.

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