A healthy breakfast or snack muffin with the classic combination of banana, walnuts and chocolate always hits the spot.
One of my favorite flavor combinations.
Ingredients:
- 1/3 cup coconut oil, melted & cooled
- 1/2 cup coconut sugar
- 1 cup Greek yogurt
- 2 large ripe bananas, mashed
- 1 egg, beaten
- 2 tsp vanilla extract
- 2 cups oat flour*
- 1/4 cup flax meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dairy free chocolate chips
- 1/2 cup raw walnuts, chopped
Directions:
Preheat oven to 350 F. Spray a mini muffin tin with coconut oil.
In a large bowl, combine coconut oil and sugar.
Add the the rest of the wet ingredients and mix in.
In a separate medium bowl, whisk together the dry ingredients.
Then add the dry to the wet and mix until just incorporated.
Lastly, fold in the walnuts and choc chips.
Bake for 18-20 minutes or until tops start to turn golden brown and toothpick comes out clean.
Yields 24 mini muffins.
*You can sub in regular all purpose flour.
..delicious happens
