These muffins are...
great for a quick breakfast on the go
perfect for a child or adult snack
wonderful for a post dinner dessert
P.S. your home will smell so wonderful after baking these. No need for burning that candle!
My reccomendation is heating these up in the microwave for 10 seconds, then spreading on some peanut butter or almond butter. mmm!
3 bananas (preferably very ripe)
2 eggs (room temperature)
2 cups quick cooking oats
1/2 cup applesauce
1/4 cup coconut oil (melted, but at room temperature)
1/4 cup maple syrup
1/4 cup semi-sweet chocolate chips
1 tbsp coconut sugar (for sprinkling on top)
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Pre-heat oven to 325 degrees.
Line muffin tins with muffin liners and grease appropriately (I use a coconut oil spray).
Mash together all of the bananas in a big bowl. Add eggs, applesauce, coconut oil, maple syrup and vanilla. Mix well.
In a separate bowl, add oats, baking soda, cinnamon, nutmeg and salt. Mix well to remove any clumps.
Slowly add the dry ingredients to the wet and mix well.
Add chocolate chips to the batter.
Pour the batter into 12 muffin tins.
Sprinkle the tops of the muffins with a small amount of coconut sugar.
Bake for 30 minutes (ovens vary so I would check on it at around 25 minutes, insert a toothpick and if it comes out clean, its done!)
Store in an airtight container in the fridge for about 4 days. You can also freeze for up to 3 months and defrost before you consume.