Banana-Chocolate Breakfast Muffins
Vegan, gluten free and low in sugar.
3 <span class="measurestring" title="small (6" to 6-7/8" long)">small</span> bananas
1/4 cup cocoa powder unsweetened
1 cup oats
1/4 cup semi-sweet chocolate morsels
1 rounded tbsp sprouted ground flax
1/3 cup applesauce
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp kosher salt
Place flax seed in a small cup with 2 tbsp of water, let sit while you get everything else out. This'll be the egg replacement.
Preheat oven to 350 °F (175 °C).
Grind oats in a food processor/blender to make a flour, should measure out to 1 cup of flour.
Whisk wet ingredients together.
Combine all dry ingredients and whisk into wet. Fold in chocolate chips.
Grease a muffin pan and dole the batter out. Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
Serve with nothing or any desired condiments, I used peanut butter.
in 1 serving of Banana-Chocolate Breakfast Muffins.
, 69% carbs, 8% protein.
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