Ingredients

The following ingredients have 9 Servings
  • 1/2 cup creamy almond butter
  • 1 large banana
  • 1 large egg*
  • 1/4 cup molasses
  • 1/2 cup quick oats**
  • 2 Tbsp. almond milk
  • 2 Tbsp. ground flax
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. baking soda
  • 1/4 cup mini chocolate chips, plus more for sprinkling

Instruction

  • Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  • Add all ingredients except for chocolate chips to a high-powered blender*** and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  • Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full and sprinkling more chocolate chips on top, if desired.
  • Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.