Chocolate Chip Blender Muffins
Author: 
Recipe type: Muffins, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2 cups gluten free rolled oats
  • 2 medium-large ripe bananas, peeled and cut into thirds
  • 2 flax eggs - 2 Tbsp ground flax + 4 Tbsp filtered water
  • ½ cup almond butter
  • ⅓ cup cacao powder
  • ¼ cup coconut oil, melted
  • 2 Tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla bean extract
  • ½ tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup dark chocolate chips, dairy free
Method
  1. Preheat oven to 180ºC (356ºF) and line a 12-hole muffin pan with muffin liners, set aside.
  2. Make flax egg by mixing together the ground flax and water and letting it sit for 5-10 minutes to thicken.
  3. Add all ingredients, except for the chocolate chips, into a large high speed food blender or food processor. Add in flax egg once thickened.
  4. Blend on high until all ingredients are well combined and smooth. You want the oats to be completely broken up. This can take anywhere between 10-20 sec.
  5. Pour in chocolate chips, pulse until just combined. Or pour batter into a mixing bowl and stir through the chocolate chips.
  6. Spoon batter evenly amongst liners, filling each ¾ of the way up. I used 1 full regular sized cookie scoop for each muffin.
  7. Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean and small cracks have appeared on top of each muffin.
  8. Cool in pan for 5 minutes.
  9. Remove and transfer to a wire rack to cool completely.
  10. Enjoy!
Notes
Store in an airtight container, in the pantry or refrigerated, for 3-5 days.
If you have a blender, the cup may still be too small to hold all of the ingredients. I used my food processor to make these. If you have something such as a large Vitamix, that will work.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5901