Cooking Instructions
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Step 1
Preheat oven to 350 degrees (180 degrees C).
Step 2
Line 12 muffin holes with liners or spray well with nonstick spray.
Step 3
Blend
Gluten-Free Rolled Oats (175 g)
in a Nutribullet or high power food processor until it’s a fine flour-like consistency.
Step 4
Add
Bananas (2)
,
Coconut Oil (60 mL)
,
Coconut Sugar (75 g)
,
Egg (1)
,
Ground Flaxseed (10 g)
,
Water (45 mL)
,
Vanilla Extract (15 mL)
, the juice from
Lemon (1)
,
Unsweetened Almond Milk (60 mL)
, and
Fresh Baby Spinach (75 g)
to high powder blender and blend until a smooth creamy consistency is reached and there are no more traces of the spinach leaves.
Step 5
In a separate bowl; combine rolled oat flour,
Powdered Peanut Butter (15 g)
,
Baking Soda (5 g)
,
Baking Powder (2 g)
, and
Salt (1 pinch)
, stir to combine.
Step 6
Add the dry ingredients to the wet ingredients and mix until just combined.
Step 7
Stir in
Semi-Sweet Chocolate Chips (85 g)
, reserving a few for the tops, then divide evenly among 12 lined muffins.
Step 8
Top with reserved chocolate chips and bake 17 to 18 minutes or until toothpick is inserted in the center and comes out clean.
Step 9
Allow to cool 5 minutes or so then remove from pan and enjoy! Store in airtight container for 5 days or freeze for up 2 months.
