This is a favourite in our kitchen. Our kids absolutely LOVE these muffins, and since they are healthy, I love them too! They're delicious, healthy, great to send to school for lunches, and easy to make. I originally found them on a website called fromthiskitchentable.com, and over the past couple of years have modified the recipe to a point that it is a "no- fail" recipe in our house.
- 6 ripe bananas
- ½ cup melted coconut oil
- 2 eggs (*or 2 tbsp ground flaxseed mixed with 6 Tbsp water – see below)
- 1 tbsp. vanilla extract
- 3 cups oat flour
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 150 g (½ bag) of President’s Choice Decadent semi-sweet chocolate chips (dairy-free)
*To replace one egg:
- 1 tbsp. ground flaxseeds
- 3 tbsp. water
Stir together until thick and gelatinous.
**Optional: you can also add in walnuts or any other nut of your choice. We do not add nuts as these muffins are often sent to school as a treat!
- Preheat oven to 350 °F.
- In a large mixing bowl, mash the bananas with a fork or pastry cutter. Add in the coconut oil, eggs, and vanilla. Mix well. This process can also be done in the blender (my preference).
- In a separate bowl, combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together.
- Add the dry ingredients to the wet and stir until combined.
- Spoon into greased muffins tins or bread pans. I grease the tins with coconut oil.
- Bake for 15–17 minutes.
- Cool on wire rack.
- Make oat flour using rolled oats and mix them in the blender until they have a flour consistency.
- A double batch, yields 48 muffins.