Like myself, my youngest daughter is a big muffin lover. My older daughter, however, doesn't usually get excited about muffins, unless they contain chocolate. Banana chocolate chip is her favorite. These muffins taste cakey and sweet, but contain no sugar or gluten and are vegan. I have discovered that I actually like the texture of baked goods made with flax eggs better than those made from eggs...probably because my baked goods are usually low-fat, as are these. No these aren't fluffy like those made from refined flour, but then they are also high in protein and fibre and will keep you full longer, and without the sugar high, and resultant crash. Good for breakfast or a snack, these always disappear fast in our house! The best part is, these can be made entirely in your high powered blender or food processor.
IngredientsFor: 16 Muffins
- 4 Cups Oats (or oat flour) (Gluten-free, if necessary)
- 3 Ripe bananas
- 1 Cup Baking stevia (that measures equivalent to sugar) (or xylitol, erythritol or coconut sugar)
- 2 Flax eggs (2 tbls ground flax + 6 tbls hot water)
- 2 Cups Non-dairy yogurt
- 1/2 Cup Unsweetened plain or vanilla non-dairy milk
- 1 tsp Pure vanilla extract
- 2 Scoops Vegan vanilla protein powder, stevia sweetened
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tbsp Konjac powder
- 1/2 Cup Chocolate chips (Stevia sweetened and vegan)
- Place oats in blender, and blend until flour-like consistency. Dump into bowl. Add all wet ingredients and blend until smooth. Return oat flour to blender along with remaining dry ingredients (except chips) and pulse until mixed well. Stir chips in by hand. Scrape batter into greased muffin cups and bake at 350F for 14-16 minutes, until toothpick comes out clean. Do not over-bake. Let cool and remove from pan.