These delightful muffins blend the wholesome goodness of oat and almond flour with the natural sweetness of bananas and maple syrup, complemented by the rich flavor of chocolate chips. Perfect for a nutritious snack or a quick breakfast, these muffins offer a healthy alternative to traditional baked goods, featuring a moist texture and a delicious combination of spices like cinnamon and nutmeg.
Why You’ll Love This:
These muffins are not only delicious but also packed with healthy ingredients. Oat and almond flour provide a gluten-free base, rich in fiber and protein, while bananas add natural sweetness and moisture without the need for excess sugar. The addition of dark chocolate chips brings a depth of flavor that chocolate lovers will adore.
Perfect Occasion:
These muffins are ideal for a family breakfast, a healthful snack on the go, or as a thoughtful treat to share at work or school. They are also perfect for gatherings where you want to offer a healthier option that still satisfies the sweet tooth. Their appealing look and satisfying texture make them suitable for any casual or semi-formal event.
Decoration Tips:
For an extra touch of elegance, you can sprinkle the tops with a bit of coarse sugar or additional chocolate chips before baking. Once baked and cooled, a drizzle of melted chocolate or a light dusting of powdered sugar can enhance their visual appeal. Serve them on a rustic wooden board or a colorful platter to make them even more inviting.
Ingredients:
- 1 cup oat flour
- 2/3 cup + 1 tbsp almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- A dash of nutmeg
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 eggs
- 1/3 cup oil
- 3 ripe bananas, mashed
- 1 tsp vanilla bean paste
- Chopped chocolate chunks or chips
Instructions:
- Prepare the Batter:
- In a large bowl, whisk together maple syrup, coconut sugar, eggs, oil, mashed bananas, and vanilla bean paste until bubbles form and the mixture is well combined.
- Combine Dry Ingredients:
- In a separate bowl, mix oat flour, almond flour, baking soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, folding gently until a thick yet slightly runny batter forms.
- Add Chocolate:
- Fold in the chocolate chunks or chips into the batter.
- Bake the Muffins:
- Line a cupcake tin with cupcake liners and fill each with the batter.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the muffins are slightly golden and a toothpick inserted comes out clean.
- Cooling:
- Allow the muffins to cool completely in the pan before removing and enjoying.
These oat and almond flour banana chocolate chip muffins are sure to be a hit, providing a satisfying and healthful treat that everyone can enjoy!
