A friend of mine sent this recipe to me via Instagram, and I have now made it more times than I can remember. What I love so much about this recipe is that it’s vegan ( so no dairy issues for me) and it’s sweetened with natural sugar. Of course, I changed the recipe to my personal liking, because that’s just what I always do, LOL.
I swapped the regular white flour for oat flour and I like to switch out the maple syrup for agave nectar from time to time. You can also throw some chopped pecans (tiny chopped) in there if you like.
1 cup of oat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup of almond milk
3 tablespoon of nut butter ( I use almond butter)
1 banana, mashed
1/4 cup agave nectar ( or pure maple syrup)
1/2 teaspoon cinnamon
a pinch of salt
1 tsp vanilla extract
1/2 cup chocolate chips
Pre-heat the oven to 350 degrees. Grease a 6 cup muffin tin pan.
In a large bowl, Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, agave nectar, vanilla extract, and mashed banana. Stir well. Make sure it is combined well.
Gently stir in the chocolate chips.
Evenly divide the mixture into the six muffin cups. Top with a chocolate chip or two if desired.
Bake in the over for 25 min, or until golden brown.