Double Chocolate Chip Muffins
For the past week, this has been my breakfast, along with a hefty spoon of nut butter (to give some healthy, blood sugar stabilizing fats and protein!) I get on kicks, and now that it is getting colder, the idea of having a smoothie is just not appetizing to me at all. Introducing: double chocolate chip muffins.
They are naturally anti inflammatory and filled with omega 3 fatty acids from the walnuts. The cacao adds antioxidants, the almond flour and oats add tons of fiber, and most importantly they taste really great.
ingredients:
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2 ripe bananas
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1 egg
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1 ½ tsp baking soda
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1/2 cup coconut sugar
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3 Tbsp maple syrup
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1/4 cup nut butter or tahini (I used tahini)
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2 Tbsp coconut oil
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1/2 cup cocoa powder, sifted if clumpy
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3/4 cup oats
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1 1/4 cup almond flour
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1/4 cup chopped walnuts
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1/4 cup dark chocolate chips
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splash of vanilla extract
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pinch of salt
instructions:
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Preheat oven to 350. Grease muffin tin and fill with cupcake wrappers.
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Mix all wet ingredients first, then slowly pour in the dry ingredients. Combine until the batter is smooth.
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Fill each muffin tin with batter and bake for 25-30 minutes.
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Let muffins cool and enjoy! Lasts for a week in the fridge or covered on the counter, or longer frozen!
