Vegan and Gluten Free Chocolate Banana Muffins
These are a great "bite" to have as a snack or before or after a run. I prefer a lighter banana flavor so I don't use too overripe of a banana. The chocolate chips or chopped walnuts are a great add-in (especially if you like a little crunch). Enjoy!
2 ripe bananas
2 tbsp coconut oil, melted
8 medjool dates, pitted
1 tsp vanilla extract
1 TBL instant coffee (optional or you can use less for a lighter coffee flavor)
1 cup almond meal
1 cup oat flour
⅓ cup Gluten Free old-fashioned rolled oats
3 tbsp cacao powder
2 tbsp ground flaxseed
¾ tsp baking soda
½ tsp salt
1/4 to 1/2 cup Enjoy Life mini chocolate chips (optional)
1/4 to 1/2 cup chopped walnuts (optional)
Preheat oven to 350F. Line a muffin tin with liners.
Place bananas, coconut oil, dates, vanilla, and instant coffee in the bowl of a food processor. Blend until smooth.
Add almond meal, oat flour, Gluten Free old-fashioned rolled oats, cacao powder, ground flaxseed, baking soda, and salt. Process until combined (do not over-mix). The batter will be thick. Fold in chocolate chips or walnuts if using.
Spoon batter into muffin liners. Use the back of the spoon dipped in coconut oil to press the batter down evenly.
Bake for 25 minutes. Let cool in the pan for 5 to 10 minutes before transferring to a cooling rack.
Store in the refrigerator.
Let warm to room temperature or pop them in the microwave for 10 seconds and Enjoy!
Makes 12 muffins. Nutrition profile per muffin sans chocolate chips or walnuts:
Calories: 160 Carbohydrate: 20g (47%) Protein: 4g (10%) Fat: 8g (43%)