These muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!
I’ve been dying to share these incredibly delicious muffins with you guys for weeks now but I wanted to wait until the time was just right. Because I know as soon as January 1st arrives, we’re all on the Eat Healthier Train and that immediately makes chocolate muffins seem like the devil.
NOTES:
I’ve been dying to share these incredibly delicious muffins with you guys for weeks now but I wanted to wait until the time was just right. Because I know as soon as January 1st arrives, we’re all on the Eat Healthier Train and that immediately makes chocolate muffins seem like the devil.
Ingredients:
- 2 ripe medium bananas
- 2 pasture-raised eggs
- 1/2 cup creamy unsalted peanut butter
- 2 teaspoons vanilla extract
- 1/3 cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 2 cups rolled oats
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup dairy-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F then grease a muffin tin and set aside.
- In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
- Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
- Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
NOTES:
- Be sure to use certified gluten-free oats for allergies.
