Banana Oatmeal Chocolate Chip Muffins
Ingredients
-
1 ¾
cups
gluten-free flour
-
1 ½
tsp
baking powder
-
½
tsp
salt
-
⅔
cup
uncooked quick oats
-
2
ripe bananas
(3/4 cup mashed)
-
1
large
egg
-
½
cup
organic sugar
-
⅓
cup
coconut milk
-
⅓
cup
melted coconut oil
-
1
tsp
vanilla extract
-
½
cup
chocolate chips
Instructions
- Preheat the oven to 350°F and grease a standard 12-muffin pan.
- In a small bowl, whisk together the flour, baking powder, and salt, then add the oats and stir to combine.
- In a separate bowl, mix the mashed bananas, egg, sugar, coconut milk, coconut oil, and vanilla until well combined.
- Combine the dry ingredients with the wet ingredients and stir until just mixed, then fold in the chocolate chips.
- Transfer the batter to the prepared muffin pan and bake for about 20 minutes, or until a toothpick comes out clean.
- Cool the muffins on a wire rack and store for up to 2 days at room temperature or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
12
Calories
221
Total fat
9g
Total carbohydrates
34g
Total protein
3g
Sodium
108mg
Cholesterol
15mg
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