I love making muffins! They are easy to make and make for a perfect breakfast or snack. You can whip them up in less then 30 minutes with no effort at all. You know how much I love using up overripe bananas and this is another gluten-free recipe that does just that. I made these with cashew butter but feel free to sub almond butter, or peanut butter instead. Oats and flaxseed add some extra fiber and make these muffins delicious!
3 overripe bananas, mashed
1/2 cashew butter (you can sub almond butter or peanut butter)
1/4 cup maple syrup
2/3 cup almond milk
1 tsp vanilla
2 cups oats
2 tbsp flaxseed meal
1 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate chips
Preheat oven to 375. Line a muffin tin with paper cups, or grease with coconut oil.
In a large bowl, add banana, cashew butter, eggs, maple syrup, almond milk and vanilla. Stir well until almost smooth. Add oats, flaxseed meal, baking powder, and salt and stir until well combined. Add chocolate chips and stir again.
Fill each muffin cup 3/4 full, dividing evenly. Bake 18-20 minutes, or until a toothpick comes out clean. Enjoy!