Oat Flour Banana Chocolate Chip Muffins Recipe

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.

Ingredients

• 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!

Instructions

1. Preheat oven to 350 °F.
2. 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).
3. In a separate bowl, combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together. 
4. Add the dry ingredients to the wet and stir until combined.
5. Spoon into greased muffins tins or bread pans. I grease the tins with coconut oil.
6. Bake for 15–17 minutes.
7. Cool on wire rack.
8. Enjoy!

Tips

• Make oat flour using rolled oats and mix them in the blender until they have a flour consistency.
• A double batch, yields 48 muffins.