I know it’s odd that I haven’t posted anything even remotely autumny yet, and school is completely to blame.
These recipes are all scheduled wayyy far in advance, because otherwise things would probably be quiet til Christmas. But I’m very much hoping I can squeeze in some baking sometime soon…and as delicious as these are, I am very excited to swap the banana for some pumpkin spice 🙂
Chocolate Chip Banana Muffins
1 cup mashed bananas
3/4 cup almond milk
1 teaspoon vanilla extract
1/3 cup coconut oil
1 and 1/2 cups spelt flour or other flour of choice
1 cup rolled oats
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup coconut sugar
1/2 to 1 cup mini chocolate chips (dusted in flour to prevent sinking)
Preheat your oven to 350 F, and line a mini muffin tin with liners.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.
Combine flour, oats, sugar, baking powder, soda, and salt.
Pour wet into dry, and stir until batter is just evenly mixed. Mix in chocolate chips.
Pour into the muffin liners and bake 15 minutes (19-20 minutes for regular-sized) or until muffins have domed and a toothpick comes out clean from the center.
Allow to sit 10 minutes before removing from the muffin tin. After a day, it is best to refrigerate or freeze leftover muffins.