These muffins win the title of “best muffin recipe EVER!” I was on a mission to create a recipe that was moist, full of flavor, and gluten and dairy free! And let me tell you, …these are so good that no one will ever know they aren’t filled with traditional flour, butter and white sugar!
The hardest part of this recipe is going to be limiting yourself to only one…
2 cups raw oat flour (You can either buy at the store or make your own by food processing the oats!)
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas
1/3 cup Chocolate Sun-Sation Almond butter (any nut butter will work)
2 egg whites
1/3 cup almond milk (any alternative milk will work or regular milk)
1/4 cup agave nectar
1/3 cup coconut oil
1 tsp pure vanilla extract
3/4 cup chopped dairy free dark chocolate
3/4 cup chopped almonds
Preheat oven to 350 degrees and grease a muffin tin, or use cupcake liners to fill tins!
In a big mixing bowl, combine all of the dry ingredients through salt. In another bowl, mash your bananas and then add in all of the other wet ingredients through vanilla extract.
Incorporate your wet ingredients in the bowl with the dry ingredients. Add in your chopped chocolate and almonds, stir well!
Fill each muffin tin about halfway with your batter and bake for 10-12 minutes.