Ingredients                                                         

2 large ripe bananas, peeled (230 grams banana without peel)

½ cup packed pitted Medjool dates (125 grams pitted dates)

¼ cup virgin coconut oil                                 1 tsp pure vanilla extract         1 tsp cinnamon

1 tsp baking powder                                       1 ½ cup gluten-free                 ¼ tsp sea salt

¼ cup almond meal                                         ¼ cup flax meal

3-4 Tbsp non-dairy chocolate chips (or chopped dark chocolate)

 

Directions

Preheat oven to 350° and line a large baking sheet with parchment paper.

  1. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth.  Let it run for a minute or so.
  1. Add in the cinnamon, baking powder, and salt and process again until combined.
  1. Add in the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
  1. Transfer the mixture to a bowl.  Carefully stir in the flax meal and almond meal and the chocolate chips.
  1. Spoon a large portion of dough (about 3 Tbsp or so for each) onto the parchment.  Do not press down on the dough to flatten – simply leave it in a mound on the baking sheet.
  1. Bake muffin tops for 10 minutes or until golden brown on the bottom.
  1. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.

 

Traci Komorek RD, LD                                                                     www.freshrootsnutrition.com

tracikomorek@gmail.com                                                                              603.244.0549