Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups gluten-free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup uncooked quick oats
  • 2 ripe bananas ((3/4 cup mashed))
  • 1 egg
  • 1/2 cup organic sugar ((or pure maple syrup*))
  • 1/3 cup coconut milk
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees and grease a standard 12-muffin pan.
  • In a small bowl, whisk together the flour, baking powder, and salt. Add the oats, and stir to combine. Set aside.
  • Mix together the bananas, egg, sugar, coconut milk, coconut oil, and vanilla. I like to use a blender for a shortcut, and then transfer the mixture to a large bowl. Alternately, you can mix these wet ingredients in a large bowl. Be sure to mash the bananas first before adding the other wet ingredients.
  • Add the flour/oat mixture to the wet ingredients in the large bowl. Stir to combine, then stir in the chocolate chips.
  • Transfer the batter to the prepared muffin pan. Bake the muffins for about 20 minutes, or until the muffins are set and a toothpick inserted in the center of a muffin comes out clean. (Do not over-bake or they'll be dry.) Cool on a wire rack.
  • Store these muffins for up to 2 days at room temperature, or transfer to the freezer for up to 3 months.