Ingredients
The following ingredients have 12 Servings
- 1 and 1/2 cups old-fashioned or large flake oats
- 1 cup peanut butter
- 2 medium-sized bananas
- 2 large eggs
- 1/3 cup honey
- 1 tablespoon vanilla
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips (, use vegan cocoa nibs for dairy free)
- 1/4 teaspoon vegetable oil
Instruction
- Preheat the oven to 350F. Line a 12 cavity muffin pan with muffin papers, or grease and flour with non-stick cooking spray. (Use gluten-free flour to ensure muffins are truly gluten friendly).
- In a large blender, pulse the oats for about 15-30 seconds until ground into a fine powder. Turn off the blender and add the remaining ingredients. Blend until smooth and no lumps remain. If using add-ins such as chocolate chips, turn off the blender and stir in the chocolate chips.
- Spoon batter into the prepared pan using about 1/4 to 1/3 cups batter per muffin cavity. Bake in the oven for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes, then remove and continue cooling on a wire wrack.
- While the muffins are cooling melt the chocolate chips and oil in a small microwave safe bowl for 20 second intervals until melted or over a double boiler. Drizzle the chocolate glaze over the muffin tops either using a spoon or piping bag.
