Muffins don’t have to be off-limits if you are trying to reduce your use of refined flour, as evidenced by these tasty banana-y, chocolate chip-y, oatmeal-y muffins!
This particular recipe was a big hit on our old recipe blog and was originally posted by one of our first blog contributors, Jamie. So we thought we’d bring it back for a reappearance on this blog.
Keep in mind that this recipe is not meant to be a complete replacement for regular flour muffins. Because there’s no flour–not even any gluten-free or alternative flours–the consistency is dense and not fluffy. But I thought they were a great breakfast and snack option to have around, and I snacked on these frequently after making them.
- 3 very ripe bananas, mashed
- 1 cup almond milk
- 1 Tbsp. melted coconut oil
- 2 eggs
- 1 Tbsp. baking powder
- 3 cups oats (I used old fashioned)
- 1 tsp. vanilla
- 1 cup mini semisweet chocolate chips (or as much as desired)
- Preheat your oven to 375 degrees.
- Mix together all the ingredients except the chocolate. Set aside for 5 minutes to allow the oats to soften a bit. Add in chocolate chips and stir to combine.
- Spray a muffin tin with non-stick spray or use paper liners.
- Use a large cookie scoop to put the batter into the muffin pan. (A level scoop made 19 muffins for me.)
- Bake for 20-30 minutes. If you're using paper liners, let the muffins cool for a bit or the liners will be hard to take off.