Banana Oatmeal Chocolate Chip Muffins

Vegan
Gluten Free
Refined sugar free

These muffins make a great breakfast, snack, dessert… well really any time of day treat! The added crumble layer gives it a more sophisticated feel, as well as adds more sweetness to the muffin.  They’re a definite hit in our home! The boys eat these muffins in record time.

Wet Ingredients:

1/2 cup nut milk
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup organic raw coconut sugar
3 ripe bananas
2 tablespoons of almond butter
1/4 cup fresh squeezed orange juice
2 tsp pure vanilla
2 flax eggs * 2 tablespoons of flax or chia and 6 tablespoons of water *

Dry Ingredients:

1 3/4 cups oat flour
1 1/2 cup rolled gluten free oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp pink Himalayan sea salt
1/2 cup vegan chocolate chips

Chocolate Crumble Topping:

2 tbsp coconut sugar
1-2 tbsp coconut oil
2 tsp of coconut butter * if you don’t have coconut butter you can use more coconut oil*
2 tbsp rolled gluten free oats
2 tbsp vegan chocolate chips

In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.

Directions:

Preheat oven to 350 degrees

  1. In the jar of a high speed blender add in all of the wet ingredients starting with the milk.  Blend until thick and smooth.  Don’t worry if you don’t have a blender; you can use hand held beaters or the good old fashioned way, by hand!
  2. In a large mixing bowl sift together the dry ingredients.
  3. Combine wet ingredients with dry ingredients.
  4. Grease a muffin tin with coconut oil or vegan butter, filling each cup with 1/4 cup of muffin mixture
  5. Top each muffin with the chocolate crumble mixture
  6. Bake for 40 minutes or until a toothpick comes out clean.

Directions for crumble topping:
In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.

Store muffins in the fridge.

Enjoy!

 

 

 

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