In the very recent past (as in yesterday), I was informed by an individual who consumes the standard American diet (and as such, regularly purchases pastries and other typical baked goods) that he would buy these muffins at a cafe in a heart beat. Not only would he not hesitate to purchase one (or two or three!) of these beauties, but he would subsequently relish consuming one (or two or three!) as the chocolaty banana oat flavor melted on his tongue.
The text message which transpired immediately following consumption of exactly two of these muffins by aforementioned individual involved multiple exclamation points and more than one smiley face. Needless to say, it was a delightfully encouraging text message and the result was a real-life smile on my real-life face, followed by a strong desire to write up the recipe on the blog you’ve found yourself reading here.
You know that when you receive more than one smiley face in a single text message in response to your own recipeless baking experimentations, you’ve got yourself a keeper of a new recipe and one that screams, “Share me with others. Share me!”
My wish is that you enjoy the taste of bananas and more specifically, the oatmeal, banana and dark chocolate combination, because that is the exact combination of flavors and textures you will find your mouth experiencing should you choose to prepare this easy muffin recipe.
As you can expect from me, this recipe contains zero oil, is totally fruit sweetened (I love boycotting the sugar isle of my local Whole Foods Market!), and contains no dairy products or eggs. If it wasn’t for the bacon, these muffins would be totally vegan! Actually, that was a really bad joke. There is no bacon in this recipe. If you believed me for at least 75% of a second, then I would diagnose you with significantly higher levels of gullibility in your brain than the average human being. Keep in mind that this is simply my opinion and I am not a licensed psychologist, doctor or gullibility expert.
Now for the recipe!
Ingredients (makes 12-15 muffins):
1.5 cups old-fashioned oats
1.5 cups oat flour
½ cup almond flour
1 tablespoon baking powder
1 cup date sugar
1 teaspoon xanthan
½ cup ground flaxseeds
1 cup almond, hemp or soymilk
3 medium-sized ripe bananas
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon molasses
1/2 cup vegan dark chocolate chips (or dried blueberries, raisins, cranberries, mulberries, etc.)
1) Preheat oven to 350 degrees. Line a muffin pan with paper muffin cups and set aside. In a high-powered blender or food processor add ground flaxseeds, nondairy milk, bananas, cinnamon, nutmeg, vanilla extract and molasses. Set aside.
2) In a large bowl, combine whole oats, with oat flour, almond flour, date sugar, baking powder and xanthan. Remember that oat flour is simply ground up whole oats and almond flour is simply ground up almonds. You can purchase both flours at most grocery stores or you can prepare your own oat and/or almond flour by grinding each one up in a blender, food processor or coffee grinder. Although, I don’t recommend grinding the oats and almonds at the same time!
3) Once these dry ingredients are mixed in the large bowl, stir in the blended mixture and chocolate chips (or whatever else you deicide to use).
4) Using a large spoon, divide batter into 12-15 cups, so that each muffin cup is ¾ of the way full. The muffins will rise when baked, so make sure to fill them only ¾ of the way up!
5) Bake them for 20-25 minutes until they have slightly browned on top. Let them cool for at least 5 minutes before eating. Place leftovers in a glass container and store them in the fridge until the next time a muffin craving strikes.
These muffins will keep in the fridge for up to 5-6 days. I reheat them in the oven for 30 seconds after taking them out of the fridge and man oh man, they just burst with yumminess!