Plant-Based Banana Chocolate Oat Snacking Muffins
yields 10-12 muffins
Servings 11 servings
Calories 300kcal
Ingredients
- 3 medium-size overripe bananas 1 cup dairy-free milk 1/2 tbsp vanilla extract 1/3 cup runny almond butter 1/4 cup coconut sugar 1/2 cup cocoa powder 1 1/2 cups almond flour 1/4 cup arrowroot powder 1 tsp baking powder 1 1/2 cups rolled oats 1/2 cup dairy-free chocolate chunks or chips
Instructions
- preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
- in a blender or food processor, blend the bananas with the dairy-free milk until smooth.
- transfer the banana mixture to a large mixing bowl. add the vanilla extract, almond butter, and coconut sugar, and stir until well combined.
- add the cocoa powder, almond flour, arrowroot powder, and baking powder to the wet ingredients. mix until the batter is smooth and well incorporated.
- fold in the rolled oats and dairy-free chocolate chunks or chips until evenly distributed throughout the batter.
- spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- bake in the preheated oven for about 25-27 minutes.
- let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.