The Best Banana Chocolate Chip Muffins

I know everyone says their muffin recipe is the best BUT this recipe actually is! I’ve spent years trying to make the perfect muffin that doesn’t sink or aren’t too dense and I’ve finally done it. These are the perfect, not too sweet, super fluffy banana chocolate chip muffins. Made with only 2 tablespoons of pure maple syrup, they are the perfect healthy alternative to a store bought muffin when that sugar craving kicks in. Pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium! Store bought muffins are loaded with seed oils and refined sugar (no thank you!). Try these out today and thank me later.

Ingredients:

1 cup organic oats, blended

1.5 cups white flour

3 ripe bananas, mashed

¼ cup unsweetened applesauce

1/4 cup avocado oil or melted coconut oil

2 tbsp pure maple syrup

1/4 c milk + 1 tbsp acv

1 egg, whisked

1 tbsp baking soda

1.5 tsp baking powder

½ tsp pure vanilla extract

Pinch of salt

¼ tsp cinnamon

½ cup dark chocolate chips

Directions:

1. Preheat your oven to 375 Fahrenheit.
2. Mix your milk and apple cider vinegar and set aside (this will create a ‘buttermilk’ substitute). Let sit for at least 5 minutes while you prepare your other ingredients.
3. Combine your dry ingredients- flours, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, combine your wet ingredients- mashed bananas, applesauce, oil, maple syrup, ‘buttermilk’, egg, and vanilla. (If you’re melting your coconut oil, make sure it’s cooled before you add to the mixture, so it doesn’t cook the egg).
5. Mix your dry ingredients into your wet and stir until well combined. 
6. Stir in your chocolate.
7. Transfer the batter evenly to a greased muffin pan and bake for 16 minutes (or until a toothpick comes out clean).

Serves: 12