These muffins are super easy to make and can be a healthy alternative to processed sugar snacking. It definitely curbs the sugar or chocolate cravings while keeping your eating clean.
The recipe is free of refined flours and oils. They're gooey but firm at the same time as the recipe gives it a muffin based texture. The great thing about these is they can be stored in an air tight container for up to 2 days which is great for a mini meal prep or a quick snack on the go.
Ingredients
- 2 large eggs
- 1 medium sized banana
- 1/3 coconut sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 teaspoons aluminum free baking power
- 3 cups of gluten free old fashioned oats
- 1 cup of almond (sweetened or unsweetened)
- 1 cup of mini or regular dark chocolate chips
Instructions
Preheat the oven to 350°F. Spray the muffin pan with non-stick cooking spray or use liners and spray them.
Whisk together the eggs, banana mashed, coconut sugar and vanilla until smooth and creamy. Add in the cinnamon, baking powder and salt. Stir in oats and almond milk. Then gently fold in the chocolate chips. Scoop the made dough into the muffin pan. You may fill the entire muffin to the top because they do not rise much.
Take for 18 to 20 minutes until the oats are browned.
Allow them to cool slightly before removing from the pan. (about 10 minutes)
