These chocolatey, pant-based + gluten-free muffins are ahhhmazing and so easy to make. Made in 1 bowl with wholesome ingredients like oats, flax seed, cacao powder and bananas - They are healthy enough for breakfast and delicious enough for dessert!

We made them big, then cut in half to warm, and drizzled with almond butter and honey to serve.

Ingredients:

2 cups rolled oats (gf)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 large ripe bananas (mashed)
1/2 cup almond butter
1/4 cup maple
2 “flax eggs” (2 tablespoons flax + 6 tablespoons water)
1 tsp vanilla
2 tbsp oat milk
3 tbsp cacao powder
1/2 cup dark chocolate chips

Preheat the oven to 350. Make your flax eggs – combine the flax seeds with water, and set aside for 5 minutes.

Combine all other ingredients in the blender, minus the chocolate chips.

Add the flax eggs to the blender. Blend until incorporated. Pour the mixture into a bowl and add the chocolate chips.

Bake in muffin tins for 19-22 minutes, until browned.

Makes 6-8 large muffins.