Ingredients

The following ingredients have 12 Servings
  • 3 medium, very ripe bananas (a little over 1 cup)
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 5 mins)
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups gluten free oat flour
  • ¾ cup almond meal
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegan chocolate chips
  • Optional: 2 tablespoons assorted vegan chocolate chips for topping

Instruction

  • Preheat the oven to 350°F. Line a standard 12-muffin pan with cupcake liners.
  • Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until completely smooth. Add the rest of the wet ingredients: coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  • Add all dry ingredients: oat flour, almond meal, cocoa powder, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
  • Pour batter evenly into cupcake liners. Optional: sprinkle chocolate chips on top of the muffins.
  • Bake for 25-30 minutes.
  • Place the muffin pan on a cooling rack. Allow to cool for about 1 hour. Lift out and enjoy!