Ingredients
Scale
- 1/2 cup creamy almond butter
- 1 large banana
- 1 large egg*
- 1/4 cup molasses
- 1/2 cup quick oats**
- 2 Tbsp. almond milk
- 2 Tbsp. ground flax
- 1 tsp. vanilla extract
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. baking soda
- 1/4 cup mini chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a high-powered blender*** and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full and sprinkling more chocolate chips on top, if desired.
- Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* You can also sub out the egg with one flax egg to make these vegan. Simply combine 1 Tbsp. of ground flax with 3 Tbsp. of water.
** Make sure to use certified gluten free oats if you need these to be gluten free.
*** If you don’t have access to a high-powered blender, you can simply grind the oats into a flour and mix everything together by hand.
- Prep Time: 5 mins
- Cook Time: 12 mins