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Double Chocolate Chip Muffins

These vegan, gluten-free, double chocolate chip muffins are the perfect meal prep breakfast and great way to use up those ripe bananas!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 2 cups oat flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 ½ teaspoon Maldon sea salt flakes
  • 3 ripe bananas
  • ¼ cup almond butter if nut-free use sunflower butter
  • ⅓ cup maple syrup
  • ½ cup almond milk Any non dairy milk will do
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • ⅔ cup Chocolate chips

Instructions
 

  • Preheat your oven to 350F and line 6 muffin cups
  • Add your dry ingredients to a bowl and mix (except for chocolate chips)
  • In a separate larger bowl, mash your bananas then add all of your wet ingredients
  • Combine your dry ingredients with your wet ingredients and mix until there are no clumps
  • Overfill each muffin cup with batter (remember we’re making jumbo muffins here!), and add chocolate chips to the top and bake for 22-25 minutes. If you’d like, you can also make 12 normal sized muffins and fill each muffin cup ¾ of the way with batter (bake for the same amount of time).
  • Store leftovers in the fridge for up to 5 days. I also enjoy freezing these for up to 3 months and defrosting the night before for a quick grab and go breakfast!