- 2 cups gluten rolled oats
- 2 ripe bananas
- 2 free range eggs
- 1/2 cup unsweetened coconut flakes
- 1 1/2 Cup unsweetened almond milk
- 2 Tbsp almond butter
- 1/2 cup 100% pure maple syrup
- 1 Tbsp coconut oil
- 2 Tsp pure vanilla extract
- 1 Tsp baking soda
- 1 Tsp cinnamon powder
- 1/2 Tsp sea salt
- 1/4 cup vegan chocolate chips + extra for sprinkling on top
350 deg F for 25-30 mins
- Preheat the oven to 350 deg F and grease a 12 count muffin tin with coconut oil.
- In a bowl add the rolled oats, coconut flakes, cinnamon powder, baking soda, sea salt and chocolate chips. Mix it all together and set aside.
- In a larger bowl, mash the bananas with a fork. Then add the eggs, almond butter, coconut oil, maple syrup and vanilla extract. Whisk it all together until you get a homogeneous mixture. Then add the almond milk and mix well.
- Then add the dry mix to the wet mixture and mix until well combined.
- Divide the batter equally into the greased 12 count muffin tin. Sprinkle some extra chocolate chips on the muffin batter if desired.
- Bake at 350 deg F for 30 minutes or until a toothpick inserted into the muffin comes out clean.
- Let them cool in the muffin tin completely. Then take them out and enjoy warm!
- You can store them in an airtight container in the fridge for 2-3 days and for up to a week in the freezer.
- The more brown spots on the bananas the better. This will ensure that the muffins get a natural sweetness. In fact, you can completely skip using maple syrup if the bananas are very ripe.
- Use a small paring knife to loosen the edges of the muffin before taking the baked muffins out of the muffin tin.