- 1 cup (80 g) oats, gluten-free if needed
- 1/2 cup (40 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk*
- 1/4 cup (64 g) almond butter*
- 1/2 cup (100 g) coconut palm sugar**
- 2 tsp (10 ml) vanilla extract
- 2 medium-size ripe bananas (200 g or 1 cup mashed)
- 1/4 cup (40 g) dairy-free chocolate chips
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, cocoa, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.***
- Add all of the remaining ingredients except the chocolate chips and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, mix in the chocolate chips by hand.
- Pour the batter into the prepared muffin cups, filling each one about 3/4 of the way full. Sprinkle additional chocolate chips on top, if desired.
- Bake for 28 – 30 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
* You can sub out the almond milk for another non-dairy milk and the almond butter for soy nut butter if you need these to be nut-free.
** You can use 1/3 cup of sugar for slightly less sweet muffins.
** Alternatively, you can replace the oats with 3/4 cup (80 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add the remaining ingredients and mix until a smooth batter forms.
Keywords: chocolate, muffin, vegan, gluten-free, healthy, recipe, snack, breakfast, flourless