4 Very ripe bananas
2 Tbs Applesauce
2 tsp Vanilla extract or 1 tsp Vanilla powder
2 Tbs sugar or 1 tsp stevia powder
Dash of cinnamon
1/2 tsp salt
2 cups Oat flour
1 tsp Baking soda
1/4 cup Ground flaxseed
1/2 cup Dairy-free chocolate chips
Mix bananas, applesauce, and vanilla until smooth. Mix in all of the dry ingredients, except chocolate chips, until all the dry ingredients are incorporated. Stir in the chocolate chips and then scoop the batter into greased mini muffin tins. Bake in a preheated oven at 375 for 10-15 minutes or until the muffins start to brown. Cool in tins for 5 minutes then remove from tins and cool on a wire rack. Enjoy warm or cold.
Makes about 24 mini muffins
“I’m the tasty snack that won’t give you a muffin top” – These Muffins
Tip #1: Please only use very ripe bananas, yellow with lots of brown spots.
Tip #2: These are much better undercooked than overcooked. They may seem squishy when they first come out of the oven but they will firm up a bit once cooled down. If you overcook them they will be super dry.
Tip #3: For a healthier muffin you can swap out the chocolate chips for chopped nuts, blueberries, or cacao nibs. For a tastier muffin add more chocolate chips, as much as you want.
Tip #4: You can make these into large muffins too, just bake for 20 minutes instead of 15.
Tip #5: The batter is really thick so using a small cookie scoop will help with portioning it out into the tins.
Tip#6: Mini chocolate chips work the best.