Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups mashed or pureed ripe banana (about 4 medium sized bananas*)
  • 2/3 cup light brown sugar (see notes)
  • 1 egg (flax egg works really well too)
  • 3 tbsp oil (I used avocado oil)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 2/3 cups + 1 tbsp oat flour (spoon and leveled)
  • 1 cup fine blanched almond flour (spoon and leveled)
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Peel and mash the bananas and make sure you have a full 1 3/4 cup worth. If you have less, add in another half of a banana until you get the full amount. I have also tested this recipe with pureed banana instead of mashed, and really like the result. It yields a slightly more fluffy muffin without any dense pockets from banana, but you can do either.
  • To the same mixing bowl, add the egg , apple cider vinegar, vanilla, sugar, oil and whisk together. 
  • Next, whisk in the oat flour, almond flour, baking soda, baking powder, cinnamon and salt. 
  • Mix well until a batter forms. 
  • Fold in the chocolate chips. 
  • Scoop out the batter and add to a lined muffin tray, filling each spot about 3/4 of the way up. I like to use a cookie scoop to ensure evenly sized muffins.
  • Bake for 18-22 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool, then enjoy!