These muffins have so many positive attributes that I can recommend them to almost anyone. Hate cleaning up after baking? You only use one bowl! Eating gluten-free? Just make sure you buy g-free oats. Oh, you're a vegan? Easy - there's no dairy or eggs here. Love chocolate? Check.
And on top of all that, they're incredibly moist, chewy and delicious.
I hope you love them as much as I do!
Banana Chocolate Chip Oat Muffins*
Makes 12 muffins
3 tablespoons ground flax
1/3 cup plus 1 cup almond milk, divided
1 cup ripe, mashed bananas (about 2 small bananas)
1/4 cup coconut oil, melted
2 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup vegan chocolate chips (such as Enjoy Life)**
Preheat the oven to 350 degrees. Place cupcake liners in a 12-cup muffin tin and coat with non-stick cooking spray.
Whisk together the ground flax and 1/3 cup almond milk in a medium mixing bowl. Let sit at room temperature for 5 minutes.
Place the maple syrup, vanilla, mashed banana, coconut oil, brown sugar, pumpkin pie spice, salt and baking soda in the bowl. Whisk to combine.
Add the remaining 1 cup almond milk and whisk to combine.
Add the oats and chocolate chips. Fold into the wet mixture.
Divide the mixture among the muffins cups. Bake until cooked through and firm to the touch, about 25 minutes.
Let sit in the pan for 10 minutes before removing.