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Collection: snacks
Recipe By: Emily Brossard
Chocolate Muffins
Ingredients
- 2 ripe bananas
- 1 flax egg (1 Tbs. flax + 2.5 Tbs. water)
- 1 1/2 tsp. baking soda
- 1/2 cup coconut sugar
- 3 Tbs. maple syrup
- 1/4 cup tahini or any nut butter
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 2 Tbs. avocado oil, coconut oil or butter
- 1/2 cup cocoa powder
- 3/4 cup rolled oats
- 1 1/4 cup almond flour
- 1/4 cup chocolate chips
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Directions
- Preheat oven to 350. To mixer add banana & mash. Then add flax. Make sure there are no clumps. Add baking soda, coconut sugar, maple syrup, tahini, salt, vanilla & avocado oil. Whisk in mixer. Then add cocoa powder. Add gluten free oats. Then almond flour. Divide batter between 12 muffin tins. Bake for 25-30 minutes. Let rest in the pan for 5 minutes, then transfer to a cooling rack to let cool. Store leftovers covered at room temperature for up to 4-5 days or in the freezer for a month.
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