If you are trying to make every calorie count, but need a little sweet in your life…I have just the muffin for you! Wholesome goodness and easy to make.
{oats, banana & flax make this muffin hearty}
{quality chocolate chunks add just enough sweet}
{perfect for the on-the-go breakfast or mid-afternoon treat}
Ingredients:
2 cups almond meal/flour (Bob’s Red Mill is the easiest to find.)
1 cup oats
3 ripe bananas, mashed
1 cup almond milk
2 cups almond meal/flour (Bob’s Red Mill is the easiest to find.)
1 cup oats
3 ripe bananas, mashed
1 cup almond milk
2 eggs
1 TBSP. baking powder
1 tsp. pure vanilla
1 TBSP ground flax seed
2 TBSP light agave nectar
1/2 cup {or maybe a bit more} semisweet baking chunks. (I used Scharffen Berger.)
1 TBSP. baking powder
1 tsp. pure vanilla
1 TBSP ground flax seed
2 TBSP light agave nectar
1/2 cup {or maybe a bit more} semisweet baking chunks. (I used Scharffen Berger.)
Preheat oven to 375 degrees. Mix all ingredients together. [Yes, it is that easy!]. Spray muffin tin with non-stick spray. Fill each muffin cup 3/4 full. Bake 20-25 minutes, until muffins begin to brown around the edges. Let cool and remove from tin.
Recipe adapted from:
**I used gluten free oats, so my muffins were gluten and dairy free.
