Simple and easy, these gluten-free chocolate-banana muffins are great to pack for work or the gym. Naturally sweetened with bananas and honey, these chocolatey muffins are loaded with complex carbs to keep you satisfied longer. Freeze extras for a quick breakfast on crunch-time mornings!
Gluten-Free Chocolate Oat Muffins
- 1 1/2 cups (155 grams) oat flour (certified gluten-free if necessary)
- 1/2 cup (80 grams) old-fashioned oats (certified gluten-free if necessary)
- 1/3 cup (30 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium (355 grams) ripe bananas, mashed
- 2 large (100 grams) eggs
- 1/3 cup (110 grams) honey
- 1/4 cup (55 grams) canola oil
- 1 teaspoon vanilla extract
- 1/4 cup (30 grams) chopped walnuts
Preheat oven to 350°F (177°C). Line a muffin pan with 12 paper liners.
In a large bowl, combine oat flour, oats, cocoa powder, baking powder, baking soda and salt.
In a medium bowl, combine eggs, honey, oil and vanilla. Add to flour mixture, stirring just until blended. Spoon evenly (1/4 cup batter each) into prepared muffin pans. Sprinkle evenly with walnuts.
Bake 15 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack. Store leftovers in an airtight container.
Serves: 12 | Serving Size: 1 muffin
Nutrition (per serving): Calories: 250; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 31mg; Sodium: 115mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugar: 11g; Protein: 7g
Nutrition Bonus: Potassium: 225mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 3%