Chunky Monkey Banana Muffins
2 1/2 cups rolled oats, divided
1/4 cup nut butter of choice (I used Sunflower Seed)
1 tbsp baking powder
1/8 cup Cacao Nibs or Chocolate Chips
1/2 Cup coconut sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp Apple Cider Vinegar (ACV)
2 eggs or 2 flax eggs (vegan option)
1/4 cup walnuts (optional)
2 scoops collagen powder (optional)
Preheat the oven to 350 degrees.
If making the vegan option, combine the 2 tbsp of flaxseeds with 6 tbsp of water, whisk together and put in the fridge for a few minutes.
Place 2 cups of oats into the blender or food processor and blend until they form a fine flour, about 45 seconds.
Place the “oat flour” you just ground, in a medium sized bowl with the sugar, baking powder and remaining 1/2 cup oats. Mix well and set aside. Add in collagen powder if you chose.
In a separate bowl, mash 3 of the bananas until they are a runny texture. Add in the nut butter, ACV, vanilla extract, and flax egg or eggs and mix well.
Slowly incorporate the flour into the wet mixture until a dough forms.
Chop the remaining banana into thin slices and slowly stir them into the batter along with the nibs or chocolate chips and walnuts.
Spray a muffin tin and pour the batter into the cups.
Bake for around 30 minutes or until a toothpick comes out clean and the tops are slightly browned.
Let them sit and cool completely! Then store in in a container at room temp up to 1 week.