Ingredients
The following ingredients have 12 Servings
- 1 cup oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup peanut butter, all natural
- 2 large eggs, room temperature
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup raw honey
- 2 very ripe bananas, sliced
- 1/2 cup dark chocolate chips
- Peanut Butter Drizzle:
- 1/4 cup peanut butter
- 2 Tbsps raw honey
- 1/3 cup almond milk
Instruction
- Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners.
- Place the oats and flours into your blender or food processor, and pulse until ground and combined.
- While the blender is running, add in baking powder, baking soda, cinnamon and salt.
- Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt and honey.
- Continue to blend for a few seconds, just until everything starts to combine.
- While blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana.
- Blend until incorporated and smooth.
- Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.
- Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.
- Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined.
- Once the muffins are ready, remove from the oven and allow to cool for a bit.
- Spread the peanut butter drizzle over the muffins and serve.
- Store in the refrigerator for up to 5 days. (I like to toast mine before serving!)
