Chocolate Banana Oat Muffins
 
Prep time
Cook time
Total time
 
Serves: yields 24
INGREDIENTS:
  • Wet ingredients
  • 1 cup dates, chopped
  • 1 cup unsweetened almond milk (plain or vanilla)
  • 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:
  1. 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/