Flourless Oatmeal Chocolate Banana Bread is the perfect banana bread-chocolate cake hybrid. A healthier muffin recipe with less sugar makes a great breakfast or snack!
INGREDIENT
– 2 cups rolled oats– 2/3 cup unsweetened cocoa powder or raw cacao powder– 1 tsp baking soda– ½ tsp sea salt– ½ tsp ground cinnamon optional– 4 large ripe bananas about 2 cups when mashed– 3 Tbsp pure maple syrup– ½ cup avocado oil– 2 large egg– 1 tsp cider vinegar– 2 tsp pure vanilla extract– 1 cup chocolate chips optional
INSTRUCTIONS
Preheat oven to 350°F and line muffin pan. Blend rolled oats for 1 minute in a high-powered blender to make flour.
Step 1
The cocoa powder, baking soda, sea salt, and cinnamon should be blended for 10–30 seconds.
Step 2
Mash bananas in a large bowl to your liking. You can mash or leave lumps like me.
Step 3
In the large bowl, combine the mashed bananas, pure maple syrup, avocado oil, eggs, cider vinegar, and vanilla extract.
Step 4
Combine dry and wet ingredients into a thick batter. Add chocolate chips and stir.
Pour batter almost to the top of the lined muffin tin. Chocolate chips can be added to muffin batter.
Step 5
The muffins should be clean after 20–30 minutes on the center rack of the preheated oven.
Step 6
A digital or meat thermometer can measure muffins' internal temperature. A muffin is baked when a center thermometer reads 190 degrees Fahrenheit.
Step 7
Remove muffin papers and enjoy after cooling to room temperature.