Today I'm bringing you a delicious (and semi healthy!) chocolate chip muffin recipe that is vegan and can be made gluten free. If you need a chocolate fix this recipe will hit the spot. They aren't as good as the chocolate Costo muffins, but they are pretty dang good! You can also leave out the chocolate and add any fruit or nuts.
This recipes makes about 12 cupcake sized muffins filled to the top, each coming in at around 150 calories. You can easily spread it out to 16 muffins though.
- 3 very ripe bananas (med/large)
- 2 & 1/4 cup oats (or 2 cups oat flour)
- 1/4 cup unsweetened apple sauce
- 1/4 cup pure maple syrup or honey
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3-4 tbsp cocoa powder (to taste)
- 1/3 cup chocolate chips (vegan or regular)
If you want to add more protein you can substitute some of the oat flour for protein and/or almond flour. TAKE NOTE: Protein powder doesn't always cook well, it can get dry and rubbery if you use too much (and tastes awful). I would add no more than 1/4 cup protein. Today I added 1 serving of vegan chocolate protein and 1/3 cup almond flour (so I just used 1 & 2/3 cups oats).
Heat the oven to 350 degrees F and cook for about 25 minutes (depends on your oven). Mine were a little firm on the outside but moist on the inside and fairly dense. I've tried some other similar recipes that don't hold a candle to this one. If I NEED chocolate those brownie mug cake recipes all over the place do not do the job! This recipe is honestly very good and satisfying. I hope if you try it out you like it too!