Chunky Monkey Muffin Tops
Ingredients
-
2
medium
ripe bananas
-
1
tablespoon
flax seeds
-
3
tablespoons
water
-
1 ½
cups
gluten free rolled oats
-
¼
cup
almond flour
-
⅓
cup
creamy peanut butter
-
⅓
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¾
cup
dairy free chocolate chips
-
½
cup
walnuts, chopped
-
1
teaspoon
baking soda
-
½
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F and prepare the flax egg by mixing flax seeds with water.
- Pulse the oats in a blender until a flour forms.
- Add ripe bananas, almond flour, flax egg, maple syrup, peanut butter, baking soda, and salt to the blender and blend until combined.
- Transfer the mixture to a bowl and fold in walnuts and chocolate chips.
- Use a cookie scoop to form muffin tops on a baking sheet and press banana slices on top.
- Bake for 13-15 minutes or until done.
- Store in an airtight container in the fridge for up to a week or freeze for later.
Nutrition Facts (estimated)
Servings
12 muffin tops
Calories
180
Total fat
7g
Total carbohydrates
27g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
You might also like