Description
Chocolate banana muffins with either Nutella swirls and chocolate chips (gluten-free) or peanut butter swirls (gluten-free and dairy-free).
Ingredients
- 4 Large Ripe Bananas, Mashed
- ½ cups Canola Or Vegetable Oil
- 2 Eggs
- 2 teaspoons Vanilla Extract
- ½ cups Sugar
- ½ cups Brown Sugar
- 1-½ cup Gluten-free Oat Flour (about 2 Cups Whole Rolled Oats, Ground)
- ⅔ cups Cocoa Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Semi-sweet Chocolate Chips (leave Out For Dairy-free)
- 18 teaspoons Nutella Or Peanut Butter
- Powdered Sugar For Dusting (optional)
- 4 Large Ripe Bananas, Mashed
- ½ cups Canola Or Vegetable Oil
- 2 Eggs
- 2 teaspoons Vanilla Extract
- ½ cups Sugar
- ½ cups Brown Sugar
- 1-½ cup Gluten-free Oat Flour (about 2 Cups Whole Rolled Oats, Ground)
- ⅔ cups Cocoa Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Semi-sweet Chocolate Chips (leave Out For Dairy-free)
- 18 teaspoons Nutella Or Peanut Butter
- Powdered Sugar For Dusting (optional)
Preparation
1. Preheat oven to 350°F and either spray muffin pan with cooking spray or put liners into the muffin pan.
2. Combine mashed bananas with oil. Add in eggs and vanilla and stir until well mixed. Add in sugars.
3. In a separate bowl, mix oat flour, cocoa powder, baking soda, baking powder, and salt.
4. Combine oat mixture with wet ingredients and add in chocolate chips if using.
5. Scoop batter into muffin pan so cups are about ¾ full (they don’t rise as much as gluten-containing muffins, so go ahead and fill them up).
6. Warm Nutella or peanut butter in microwave for 15 seconds and drop teaspoonfuls into each muffin. Use a toothpick to lightly swirl into the batter.
7. Bake muffins for 20-25 minutes (mine were perfect at 23 minutes) or until toothpick comes out clean. Let cool and dust with powdered sugar if desired.
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