Moist, tasty, and healthy muffin with no refined sugar or flour. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
Place oats, mashed bananas, 1/2 cup plus 2 tablespoons maple syrup, eggs, almond milk, coconut oil, vanilla extract, baking powder, cinnamon, baking soda, and salt in a blender or food processor; blend or process until batter is smooth. Gently stir chocolate chips into batter using a spoon.
Pour batter into the prepared muffin cups, filling them 3/4 full.
Bake in the preheated oven until light golden brown, about 22 minutes. Cool for 10 to 15 minutes before eating.
Per Serving: 197 calories; protein 3.3g; carbohydrates 31.1g; fat 7.2g; cholesterol 31mg; sodium 208.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.