Banana Chocolate Chip Oatmeal Muffins

A friend of mine originally found this recipe and shared it with me.  Since then we have both made our little changes to suit our taste.  These banana muffins are a hit in my house.  They have the perfect sweetness without the refined sugar making them a great breakfast or snack.  I also like to make some mini size muffins to send with my kiddo to school.

Ingredients:

Dry

  • 2  1/2 cups Gluten Free organic rolled oats
  • 1/4 cup organic ground flaxseed
  • 2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • 1  1/2 tsp organic ground cinnamon
  • 1/2 cup chopped organic pecans
  • 1/4 cup mini chocolate chips

Wet

  • 4 ripe organic bananas
  • 1 cup organic coconut milk
  • 1 tbsp organic apple cider vinegar
  • 2 organic eggs
  • 2 tbsp organic coconut sugar
  • 1 tsp organic vanilla extract

1. Preheat oven to 350F and line your muffin tin with parchment cups.

2. In a small bowl add coconut milk and apple cider vinegar.  Mix and set aside.

3. In a food processor, add rolled oats and give about 1 – 2 pulses to give a very light ground.  This allows for chunkier oat texture in the muffins.

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4. In a medium bowl add lightly processed rolled oats, ground flaxseed, baking powder, baking soda, and cinnamon.

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5. In a large mixing bowl, mix bananas until completely mushy.  Add coconut milk mixture, eggs, coconut sugar and vanilla extract and mix in.

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6. Add dry ingredients to wet ingredients and mix together, be sure to scrape sides halfway through.

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7. Add chocolate chips and chopped pecans and mix in.

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8. Pour batter into muffin cups, filling each about 2/3 full.  Bake at 350F for 20 – 21 minutes for full size muffins and 15 minutes for mini size muffins. I like to bake a combination of both 🙂  Remove carefully from pan and allow to cool on a wire rack.

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Store in an airtight container and refrigerate what is left over.

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