Banana-Chocolate Breakfast Muffins
Nutrition per Serving
80
Calories
1.86g
Protein
15.19g
Carbs
2.25g
Fat
Vegan, gluten free and low in sugar.
Ingredients
1 cup oats
1 rounded tbsp sprouted ground flax
1/3 cup applesauce
1/2 tsp baking powder
1/4 tsp kosher salt
1/4 cup semi-sweet chocolate morsels
1 tsp vanilla extract
3 small bananas
1/2 tsp baking soda
1/4 cup cocoa powder unsweetened
Instructions
1. Place flax seed in a small cup with 2 tbsp of water, let sit while you get everything else out. This'll be the egg replacement.
2. Preheat oven to 350 °F (175 °C).
3. Grind oats in a food processor/blender to make a flour, should measure out to 1 cup of flour.
4. Whisk wet ingredients together.
5. Combine all dry ingredients and whisk into wet. Fold in chocolate chips.
6. Grease a muffin pan and dole the batter out. Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
7. Serve with nothing or any desired condiments, I used peanut butter.
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