PB&ME FLOURLESS BANANA MUFFINS
(Recipe inspired by and photos provided by Making Thyme for Health)
Ingredients:
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2 ripe bananas (approx. 1 cup mashed)
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2 and 1/4 cup rolled oats
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2 eggs
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1/2 cup pure maple syrup*
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1/2 cup of PB&Me
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1 tablespoon vanilla extract
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1 teaspoon cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup unsweetened vanilla almond milk
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1/2 cup dark chocolate chips
Directions:
- Start by preheating the oven to 375°F then grease a muffin tin and set aside.
- Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.
- Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, until light golden brown. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
