1 Bowl Fudgy Banana Chocolate Chip Muffins
1 Bowl Fudgy Banana Chocolate Chip Muffins
Ingredients
- 2 bananas Medium – Ripe
- 1 tbsp flaxseed meal Combine with water to make 1 batch Flax Egg
- 2½ tbsp water Combine with flaxseed meal to make 1 batch Flax Egg
- 1½ tsp baking soda
- ½ cup coconut sugar Or sub organic brown sugar
- 3 tbsp maple syrup Or or sub agave nectar
- ¼ cup tahini Fresh/drippy or sub other nut or seed butter of choice
- ¼ tsp salt
- ½ tsp pure vanilla extract
- 2 tbsp avocado oil Or melted coconut oil or vegan butter. If oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter
- ½ cup cocoa powder
- ¾ cup rolled oats Gluten-free
- 1¼ cup almond flour
- ¼ cup dark chocolate chips Vegan
Instructions
Preheat oven to 176° and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).- In a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.2 bananas, 1 tbsp flaxseed meal, 2½ tbsp water
- Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.1½ tsp baking soda, ½ cup coconut sugar, 3 tbsp maple syrup, ¼ cup tahini, ¼ tsp salt, ½ tsp pure vanilla extract, 2 tbsp avocado oil, ½ cup cocoa powder
- Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.¾ cup rolled oats, 1¼ cup almond flour, ¼ cup dark chocolate chips
- Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.¼ cup dark chocolate chips
- Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
- Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
- Store left overs covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
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