Flourless Chocolate Chip Gingerbread Muffins

• Produce

  • 1 Banana, Large
  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 tbsp Almond milk
  • 1 Egg, large

• Condiments

  • 1/2 cup Almond butter, creamy
  • 1/4 cup Molasses

• Pasta & Grains

  • 1/2 cup Quick oats

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips, mini
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Vanilla extract

• Other

  • 2 Tbsp. ground flax

Found on runningwithspoons.com

Description

Ingredients

• 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

Directions

• 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.