Oatmeal Banana Muffins

Ingredients

• 3 medium ripe bananas, mashed (about 1 ½ cups)
• ½ cup maple syrup, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ¼ cup coconut oil, melted
• ¼ cup unsweetened almond milk, at room temperature
• 1 cup oat flour
• 1 cup almond flour
• ½ cup rolled oats, plus more for topping
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ½ cup chocolate chips

Instructions 

• Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
• In a large bowl, whisk together mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk until combined.
• In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt
• Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined.
• Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
• Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
• Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.