2 large frozen bananas (don't have to be previously frozen but it makes them sweeter)
3 eggs (or substitute flax eggs to make it vegan)
¼ cup chia seeds
1 teaspoon vanilla extract
Dry ingredients
2 cups rolled oats
1 cup almond flour
1 cup hazelnut flour
¾ cup dark chocolate chips
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
DIRECTIONS:
Preheat oven to 350°. Add the wet ingredients into a blender and blend until fully combined. Place the dry ingredients into a large bowl then pour in the wet ingredients and stir to combine. Fill muffin tins ¾ full and bake for 25 minutes. Take them out of the tins and place on a wire rack to cool (the bottoms can get soggy if you leave them in the tins too long). Store in an airtight container for a few days or in the freezer for up to a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/chocolate-banana-oat-muffins/