Ingredients

The following ingredients have 4 Servings
  • 3 cups rolled oats
  • 3 eggs
  • 3 large bananas
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp sweetener of your choice
  • ½ tsp cinnamon
  • ¾ cup milk (almond/coconut milk can be substituted)
  • 2 tbsp oil (canola/vegetable/coconut)
  • 1 cup chocolate chips

Instruction

  • Pre-heat the oven to 180ºC/350ºF and line a muffin pan with muffin cases. 
  • Combine all the ingredients (except for the chocolate chips) in the jug of a powerful blender, starting with the liquids to ensure easier blending. 
  • Blend until smooth. For a smoother result, first blend/process the oats to a flour before blending with the remaining ingredients. 
  • Stir the chocolate chips into the batter then transfer to muffin cases. 
  • Place the muffin trays into the oven and bake for 15-20 minutes or until a skewer inserted comes out clean. Because the sugar content is so low, the muffins won't brown much so I gave them a quick blast under the pre-heated grill/top element until they were golden brown but this is optional. 
  • Remove the muffins from the oven and allow to cool completely before serving. 
  • COOKS NOTE: These muffins will last for 3-5 days if kept in an airtight container at room temperature.