Vegan Chocolate Banana Muffins (no added sugar!)

Ingredients

• 2 medium overripe bananas
• 2 tbsp avocado oil, melted (can sub coconut oil)
• 8 large soft medjool dates, pitted
• 1 tsp vanilla extract
• 1 cup almond flour
• 1 1/4 cups oat flour*
• 1/4 cup cacao powder (can sub cocoa powder)
• 2 tbsp ground flaxseed
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt

Instructions

1. 1

   Preheat oven to 350F. Line a muffin tin with silicone liners or spray with cooking spray.

2. 2

   Place bananas, coconut oil, dates and vanilla in the bowl of a large food processor. Blend until very smooth and creamy, scraping down the sides as needed with a rubber spatula.

3. 3

   Add almond flour, oat flour, cacao powder, flax, baking soda, and salt. Process until combined, being sure not to over-mix. The mixture will be very thick.

4. 4

   Spoon mixture evenly into 9 muffin cups. Top each muffin with a few chocolate chips (these have added sugar) if you fancy! Wet your fingers and gently press down the top of each muffin to get rid of any peaks.

5. 5

   Bake for about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely. Store cooled muffins at room temperature for up to 3 days and then store in the refrigerator.