Vegan Raspberry Chocolate Chip Muffins
Ingredients
-
2
medium
very over-ripe bananas
-
8
large
Medjool dates, pitted
-
1
tsp
vanilla extract
-
1
cup
oat flour
-
1
cup
almond meal
-
½
cup
old-fashioned oats
-
2
tbsp
ground flaxseed
-
½
tsp
cinnamon
-
½
tsp
salt
-
¾
tsp
baking soda
-
1
cup
raspberries
-
¼
cup
chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or cooking spray.
- In a food processor, blend the bananas, dates, and vanilla extract until smooth.
- Add the oat flour, almond meal, oats, flaxseed, cinnamon, salt, and baking soda, and pulse until combined without over-mixing.
- Gently fold in the raspberries and chocolate chips.
- Spoon the thick batter into the muffin tin evenly.
- Bake for 25 minutes, then cool in the pan for 10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
4g
Total carbohydrates
28g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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