Oh, how I love this recipe! I've made these muffins so many times for friends and family, and even baked them to retail in a coffee shop (to which they were incredibly well received). Suffice to say, I've had lots of success with this recipe and hope you will, too.
Sometimes I make the batter the night before, leaving out the walnuts and chocolate chips. That way, the morning is easier. You can just mix in the nuts and chips, spoon them into the muffin tin, and place them straight into a preheated oven.
You can omit the chocolate chips for a supremely healthy breakfast. To take this recipe next level of healthfulness, I would even suggest reducing or leaving out the coconut sugar entirely. The bananas will lend enough sweetness for the sugar conscious.
Most importantly, these muffins have been given my niece's stamp of approval :)
- 4 cups Quick Oats GF (or roughly 5 cups whole oats blended to the texture of quick oats)
- 2 cups Almond Meal Flour
- 1 cup Coconut Palm Sugar
- 4 tsp Baking Powder
- 1/4 tsp Salt
- 6 large Overripe Bananas
- 1 cup Unsweetened Almond Milk (I use this one from Whole Foods)
- 4 Tbsp Olive Oil + extra for greasing muffin tin
- 2 tsp Vanilla
- 3/4 cup Chopped Walnuts (optional)
- 3/4 cup Semisweet Chocolate Chips (optional)
- Preheat oven to 350 degrees and grease a 12 cup muffin tin with olive oil.
- In a medium bowl thoroughly combine oats, almond meal, coconut sugar, baking soda and salt. Set aside.
- Mash bananas in a large bowl or in a mixer. Add almond milk, olive oil, vanilla and mix well.
- Add dry ingredients to the banana mixture until fully incorporated.
- Stir in walnuts and chocolate chips.
- Spoon batter into the muffin tin, over filling each cup as the muffins don't rise much.
- If you'd like, garnish each muffin with chopped walnuts or chocolate chips.
- Bake in the oven for 25-30 minutes.