Flourless Chocolate Chip Almond Butter Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Banana (100g or 1/2 cup, medium ripe

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips, mini
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (128 g) almond butter (can use other nut butter as well)
• 1 medium ripe banana (100g or 1/2 cup)
• 1 large egg
• 1/4 cup (80 g) honey
• 1/2 cup (40 g) rolled oats
• 2 Tbsp (14 g) ground flaxseed
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup (60 g) mini chocolate chips, plus more for sprinkling

Directions

• Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
• Add all ingredients except for chocolate chips to a high-speed blender and blend on high until the oats are broken down and the batter is smooth and creamy. Stir in chocolate chips by hand.
• Pour the batter into your prepared muffin pan, filling each cavity until it is about 3/4 full.
• Bake for 10-12 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.