Sweet treats are almost everyone’s weakness, but you don’t have to feel guilty when eating these amazing Chocolate Chip Banana Oat Muffins! These easy and nourishing muffins are made with household staples such as oats. cinnamon, and ripe bananas, so you can create this recipe in no time. The best part? These muffins boast indulgent flavors without gifting you extra calories! We love that this recipe is gluten-free, high in protein, and rich with omega-3 fatty acids from the oats, almond flour, and flax seeds, respectively. Consuming omega-3 fatty acids has been shown to help with cardiovascular disease due to it’s high ALA content (1), so try incorporating this type of fat into your diet for optimal health benefits. What better way to treat yourself than to have a dessert decadent in taste and rich in nutrition? Come and indulge your sweet tooth without feeling remorseful!
Easy Chocolate Chip Banana Oat Muffins
4 large ripe bananas, mashed
1 1//2 cups gluten free oats
1/3 cup almond flour
1/3 cup ground flax seed
1½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
¼ cup coconut oil (butter could be used)
1 teaspoon vanilla extract
2 tablespoons maple syrup
1/3 cup almond milk (any variety can be used here)
2 large eggs (see note)
1/2 cup semi-sweet chocolate chips
Preheat oven to 375° F.
In a food processor or blender, combine all of the ingredients and blend for 2-3 minutes until everything is well blended.
Spoon batter into paper lined muffin tins. For uniform scoops, use an ice-cream scoop.
Cook for 20 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to completely cool.
To store, wrap muffins individually in freezer wrap or store in an airtight container. Make sure they are labeled and dated. If using a freezer bag make sure all of the air is removed.
Serving size: 1 muffin Calories: 185 Fat: 10 g Saturated fat: 5 g Carbohydrates: 22 g Sugar: 8 g Sodium: 195 mg Fiber: 4 g Protein: 5 g Cholesterol: 35 mg
If you are a vegan or have an egg allergy, use flax egg (2 tablespoons flaxseed + 6 tablespoons water). Please note that the muffin will be a bit denser.[br][br]Freeze for 2-3 months. Defrost overnight in the refrigerator or on the counter then toast or heat in the microwave for about 2 minutes. [br]To re-heat frozen muffins…[br]In the microwave: place unwrapped muffin on a microwave safe plate and heat it on high for about 30 seconds. [br]In the toaster oven: heat foil wrapped muffins at 350 F for 10 to 15 minutes until warm.
(1) The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Canadian Journal of Cardiology. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989356/