Muffins
Ingredients
- 2 ripe medium-size bananas, torn in half
- 1/3 cup applesauce
- 2 large eggs (if egg allergy or vegan use 2 Tablespoons ground flax seeds + 5 Tablespoons water)
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2 and 1/4 cups gluten free quick cooking oats
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips + more for sprinkling
Directions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin). Trust me on this–I did it once spraying and once without and they definitely stick!
- Add the bananas, applesauce, eggs/flax eggs, vanilla, sugar, oats, baking powder, baking soda and salt (in that order) to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended. I prefer mine totally smooth, but if you like it more textured with the oats you can blend it for less time. If you do blend it for a long time, like I did, remember that the mixture heats up. It might melt your chocolate chips when you put it in, so be sure to check and allow it to cool if the batter is warm.
- Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
- Pour the batter evenly into the muffin cups (about 1/4 cup). If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin. Which, I don’t know why you wouldn’t!
- Bake for 15-20 minutes until the muffins spring back to the touch and are baked through.
- Remove from the oven and allow them to cool for five minutes in the pan. Then, turn out onto a wire rack to completely cool. Store in an air tight container.
This is one of my favorite recipes from www.allergyawesomenss.com