Made with gluten-free oat flour, cocoa powder, coconut oil, honey and vegan chocolate chips, this recipe only tastes like a treat! Make a batch to have on hand for the perfect breakfast on the go, or an afternoon pick-me-up. Kids, and adults alike, are going to love the familiar flavours and the No Yolking™ – 100 % Egg White Protein Powder will keep everyone fueled without feeling weighed down.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 12 muffins
1 cup (250 mL) gluten-free large flake rolled oats (not quick cook or instant)
1/4 cup (60 mL) unsweetened cocoa powder
1/4 cup (60 mL) No Yolking™ – 100 % Egg White Protein Powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 ripe bananas, mashed (about 1 1/4 cups/300 mL)
1 cup (250 mL) non-dairy milk, such as almond, oat or coconut
1/3 cup (75 mL) coconut, avocado or light olive oil
1/4 cup (60 mL) honey
1 tbsp (15 mL) stevia
1/4 cup (60 mL) vegan chocolate chips, divided
- Preheat oven to 50ºF (180ºC). Line a 12-cup muffin tin with large paper liners; set aside.
- Whisk oat flour with cocoa powder, protein powder, baking soda and salt. In a separate bowl, whisk mashed bananas with milk, oil, honey and stevia. Pour over dry mixture and stir just until combined. Stir in half the chocolate chips.
- Scoop about 1/4 cup (60 mL) batter into each muffin cup. Sprinkle tops with remaining chocolate chips. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Transfer pan to a wire rack to cool completely. Transfer muffins to an airtight container. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to one month.
Tip: Add 1 tsp (5 mL) ground cinnamon and 1/4 tsp (1 mL) cayenne pepper to the flour mixture for a Mayan-inspired chocolate muffin.