Makes around 12 muffins.
This is a dairy free and gluten free recipe.
4 Medium Over-Ripe Bananas
3 Large Eggs
1/3 Cup Olive Oil
1/4 Cup Unrefined Raw Sugar or Brown Sugar
1 Teaspoon Vanilla Extract
2 Cup Almond Meal
1/2 Cup Rolled Oats
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
Pinch of salt
1/2 Cup Chopped Dark Chocolate (75% or above)
Preheat oven to 170C, line a 12 muffin, muffin tin with cupcake liners.
Mash the banana’s, add eggs, oil, sugar and vanilla and mix well to combine.
Add almond meal and oats. Sieve over the baking powder and cinnamon, add salt and half of the chopped chocolate, then stir until fully incorporated.
Divide mixture evenly between paper cases, sprinkle remaining chopped chocolate over the tops of the muffins.
Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre.
Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool.
Spread peanut butter on the hot muffins for a delicious treat!