Oatmeal Banana Chocolate Chip Muffins *Dairy Free

On work days, my mornings are always quick. I'm usually running out the door with my work things and lunch bag on one hand and my coffee tumbler on the the other. Sometimes oatmeal can take a while to prepare in the morning and overnight oats gets a little old. I needed something on the go that will fill me up. Plus, that big tub of oatmeal is always sitting on the shelf for weeks and needs some repurposing. Pulverizing the whole oats into flour and using that ingredient to make muffins was the best idea yet! This muffin recipe is full of fiber and has that sweetness you need with less added sugar. It's a great pre workout snack or quick morning breakfast on the go.

Banana Oatmeal Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Assemble and Cook time: 35 minutes

Dry Ingredients

• 1 cup almond flour

• ½ cup whole oats

• 1 cup of pulverized oats

• 1 tbsp ground flax seed *optional

• 1 tbsp chia seeds *optional

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp kosher salt

Wet Ingredients

• 2 eggs

• ½ cup almond milk, unsweetened

• ¼ cup pure grade a maple syrup

• ¼ cup coconut oil, melted

• 1 tsp vanilla extract

• 2 large ripe bananas or 3 medium size

• ⅓ cup semi sweet chocolate chips *optional

• ½ cup crushed walnuts *optional

Directions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Spray a 12 round muffin tray with nonstick baking spray or brush with coconut oil to prevent it from sticking.

3. Using a large bowl, combine the dry ingredients: oats, almond flour, baking powder, baking soda, chia seeds, ground flax seeds, and salt. Set aside.

4. Slightly melt the coconut oil in the microwave for about 10-15 seconds. Set aside. Make sure it's completely cooled before adding it to wet ingredients.

5. In a separate bowl, whisk together the almond milk, eggs, maple syrup and vanilla extract. Then, mix in the coconut oil.

6. Fold in the dry ingredients into the wet and mix until combined.

7. Fold in the mashed bananas.

8. Add the chocolate chips and walnuts. Mix until all combined

9. Using a medium size cookie scoop, divide the batter evenly among the prepared pan.

10. Sprinkle each muffin with some brown sugar and/or rolled oats.

11. Bake for 30-33 minutes, just until golden and a toothpick inserted in the center comes out clean. Let cool completely.

Note:

How to pulverize oats? Place oats in a blender or food processor, pulse until all grinded up until fine powder like flour. There you have it! Oat flour. Easy healthier substitute to regular flour.