This delicious muffin is packed with the benefit of oats, healthy fats, and void of refined sugars! With 8 ingredients, this recipe comes together in just 30 minutes. Made for mama’s on the go! Skip the chocolate and make a breakfast muffin for your littlest mouths. Otherwise, enjoy the benefits of chocolate for an evening treat.
Click here to read more about the benefits of replacing traditional flour with oats/oat flour!
Chef’s note: Using silicon baking cups allows these muffins to slip right out! Paper muffin liners can make quite a sticky mess with these, but will get the job done!
- 4 medium Bananas
- 3 Eggs
- 1 tsp Vanilla
- 3 tbsp Coconut Oil melted
- 1/3 cup Almond Butter
- 1/3 cup Oat Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- sprinkle Sea Salt
- 4 oz. Dark Chocolate Chips, Chunks, or Chopped
Preheat oven to 350 degrees F. In a large mixing bowl, mash bananas and stir in eggs, melted coconut oil, vanilla, and almond butter. Add the oat flour, baking soda, baking powder, and salt to bowl and mix well. Stir in the chocolate chunks or save to sprinkle on top of your muffins.
Pour into silicon muffin cups for muffins that fall right out! Fill roughly 2/3 to the top. Bake for 20 minutes and allow to cool. The cooling of these muffins is crucial to having them taste their best and slide out from their baking cups, easily. Enjoy!