Banana Chocolate Minis: Oil-free, Refined Sugar-free
A healthy twist on a classic muffin. I don't always like adding highly processed sugars to recipes so I adapted this muffin recipe to satisfy your chocolate-muffin-loving tastebuds! These are great paired with a smoothie for breakfast, peanut butter for a snack, or dairy-free ice cream for dessert! You can also pack them alongside your meal-prepped lunch for work #BestLunchEver ;) I made an instagram video here
Serves: 24 mini muffins (probably 10 regular size)
Total Time: 28 min
Ingredients:
4 Overripe Bananas
1 cup Oat Flour (grind oats in blender)
1 cup Almond Flour
3-4 Tbsp Nut Butter (I did Almond)
1 tsp Baking Soda
1 tsp Baking Powder
1/2 cup dairy-free yogurt (= about one serving size yogurt container)
1.5 Tbsp Cinnamon
1 tsp Vanilla
1.5 Tbsp Ground Flaxseed
Vegan Chocolate Chips
Directions:
Preheat the oven to 350 F. Combine dry ingredients in a large bowl: oat flour, almond flour, baking soda and powder, cinnamon, and ground flax seed. Mix evenly.
Peel and plop your bananas into the flour mixture. Mash them using a fork or mashing utensil. Once mashed add the wet ingredients: yogurt, nut butter, vanilla. Mix evenly then add in as many chocolate chips as you please. I think I did around 1/2 cup.
You can use a non-stick muffin tray or muffin holders. Pour even amounts of batter making sure not to overfill too much! I had some leftover so I poured it in a glass dish to bake too!
Bake for 15-18 minutes, if your muffins are regular size they may need 20+ minutes.
Let them cool before grabbing and tasting your masterpiece! Store in an air-tight container or pack in your meal prepped containers for a healthy dessert throughout your work-week!
Looking to learn more about meal prepping your work-week lunches, check out my latest DIY program that teaches you the foundations & beyond of meal-prepping seasonal dishes to support your best self (the energized, radiant, confident, joyful-version of YOU).