Chocolate Banana Oat Muffins

Gluten-free, Dairy free, Sweetened with Natural Sugar & DELICIOUS!!

I wanted to create a muffin recipe that you could feel good about eating for breakfast or any time of day.  I love using oat flour instead of AP flour in muffin recipes, it gives you good carbs and fiber and your kids won’t even know it! Also, chocolate and banana are one of my favorite combos!

Enjoy!

xoxo

SiLLibake

Chocolate Banana Swirl Oat Muffins

Fluffy Chocolate Banana Muffins!

Prep 10 mins

Cook 20 mins

Total 30 mins

Ingredients:

• 2-3 ripe bananas (12-14 ounces)

• 1 ¼ cup oat flour

• 2 tablespoons light olive oil or coconut oil

• 3/4 cup coconut sugar

• 2 eggs

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

  Chocolate Swirl

• 1 tsp of cocoa powder

• 1 tsp plant based milk

  Directions:

1. Preheat oven to 350º Fahrenheit. Line a 12 cup muffin tray with your SiLLibake Silicone muffin liners (NO GREASING REQUIRED) or grease the pan.

2. Place bananas in large bowl and using the back of a fork, mash the bananas until they are broken down. Add in oat flour, oil of choice, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt. Mix everything until well combined.  Take 3 tbsp of that mixture and add it to a separate small bowl.  Add the cocoa powder and milk, mix until well combined and set aside.

3. Divide the batter evenly into all 12 muffin cups. Top each muffin with approximate ½ tsp of the chocolate mixture and using a skewer swirl the chocolate into the muffin batter(I put the chocolate mixture in a small ziplock bag and cut off the tip to pipe the chocolate mixture in different shapes)

4. Pop in the oven for 18-20 minutes, or until toothpick comes out clean

   Recipe Inspired by: Clean & Delicious

   • ALL IMAGES: