gluten free | vegetarian | soy free

35 minutes or less | batch prep

What You’ll Need:

2 ripe bananas, mashed

2 c almond flour/almond meal

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

¼ -ish cup 85% dark chocolate chips

6 c fruit, for serving

Preheat oven to 350*

Peel bananas & mash at the bottom of a large bowl with a large fork or a potato masher.

Mix in dry ingredients.

Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil or use muffin liners. Using a 1/4c size measuring cup, dollop batter into each compartment. Top each with 1-3 chocolate chips.

Bake for 25 minutes, or until a toothpick comes out clean.

Enjoy 2 muffins with a serving of fruit for breakfast all week long!

Makes exactly 12 muffins, serving 6

freeze well