Ingredients

The following ingredients have 24 Servings
  • 3 medium, very ripe bananas*
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten free oat flour
  • ¾ cup almond meal
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup vegan mini chocolate chips
  • ¼ cup sliced almonds, chopped
  • 1 tablespoon each: vegan chocolate chips and sliced almonds, chopped

Instruction

  • Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.
  • Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.
  • Add the dry ingredients: oat flour, almond meal, cocoa powder, baking powder, and baking soda. Whisk together until just incorporated, making sure no flour patches remain.
  • Using a spoon or cookie scoop, drop batter evenly into muffin cups (about 2 tablespoons of batter per muffin). Optional: sprinkle chocolate chips and almonds on top of the muffins.
  • Bake for 16-24 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!