Nothing like a snowy grey Sunday to make me want to bake some healthy muffins as a great grab & go snack for the week!
Note: If you're looking for a light airy fluffy muffin - this is not it. These will come out super rich but heavy with the bananas, dates, and peanut butter. However they'll also keep you fuelled up sans sugar crash compared to a normal coffee shop muffin.
Makes: 24 muffins
- 3 cups + 1 cup rolled oats
- 1/2 cup ground flax seed
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 2/3 cup pitted dates, soaked in hot water for 20 minutes to soften (discard water once soft)
- 3 bananas
- 1/2 cup peanut butter (or your favourite nut butter)
- 2 Tbsp coconut oil, melted
- 2 cups milk - I used unsweetened almond but any milk variety will do
- 2 tsp vanilla extract
- 1 cup dark chocolate chunks
- 1/2 cup shredded unsweetened coconut
- Preheat oven to 350 degrees, and either line muffin pan with muffin papers or spray pan with coconut baking spray.
- In a food processor blend 3 cups of the oats, along with the flax seed, baking powder, and cinnamon until oats become flour consistency (a little chunky is okay!).
- Remove dates from water, and add dates, bananas, nut butter, coconut oil, milk, and vanilla extract. Blend until well mixed, and dates are thoroughly chopped.
- Pulse in or mix in by hand the additional 1 cup oats, chocolate chunks, and shredded coconut.
- Scoop by heaping ice cream scoops into muffin pan. Bake 15-20 minutes or until toothpick comes out clean when inserted into the middle.
Recipe credit: Inspired by runonveg.com "Peanut Butter Banana Bread"