Banana Chocolate Chip Muffins: Gluten Free and Vegan

I like to bake these muffins several times a week. My daughter loves raisins in them, while my son will only eat them with chocolate chips. They are easy to whip up and switch out ingredients to accommodate what you have on hand!

2 bananas

2 C Oat flour

1 tsp Baking soda

½ tsp cinnamon

½ tsp salt

1 C water

¼ C olive oil

¼ C maple syrup

1 tsp vanilla extract

¼ C unflavored protein powder (optional)

¼ C chocolate chips or raisins (optional)

1. Pre-heat oven to 350°F and oil muffin tin

2. Place Bananas in mixer with whisk attachment and mash up.

3. Add oat flour, baking soda, cinnamon, salt, and protein powder (if using) in the bowl with the bananas.

4. Combine all wet ingredients in a separate bowl before combining with the dry ingredients then mix wet and dry together.

5. Add chocolate chips or raisins, gently combine on low.

6. Bake for 30 Minutes until the muffins look golden brown

Notes:

• In warm weather, store them in the fridge

• Most stores sell oat flour, but I make my own by blending up rolled oats into a powder. It

doesn't even have to be a fine powder. Sometimes my muffins are a bit gritty, but still

tasty!

• If you don’t have bananas on hand, you can try roasted sweet potatoes (2 suggested,

depending on size) or canned pumpkin (½ C measurement)

• Olive oil is not required, but does make the muffins softer.

• If you don’t add protein powder, bring the water measurement down to ¾ C. The batter

should not be runny, but not tough either. If the batter looks really runny, add a spoonful

or 2 of oat flour.

• I use Garden of life Plant Based Protein, unflavored. It adds extra nutrients without

changing the taste.

• I use olive oil to grease the muffin pan

• A loaf pan works too, add 5 minutes to bake time