banana fudge muffins

These were the perfect scrumptious treat on a rainy Saturday evening. 


Ingredients:
2 Medium, super ripe organic bananas
1/4 c. honey**
2 tsp. organic vanilla extract
2 organic eggs** 
1/6 cup melted coconut oil
2 cups almond flour (I used Bob's Red Mill)
3 Tbsp. Oat Flour (I used Bob's Red Mill, GF)
1/3 C. unsweetened cocoa powder
1 Tsp. Aluminum-free baking soda
1/2 C. Enjoy Life chocolate chips
1/4 tsp. sea salt

**for vegan: replace eggs with flax seeds mixed with water or apple sauce. Instead of honey, use Agave Nectar.




Directions: 
Preheat oven to 350 degrees.  Line muffin tin with 12 paper muffin cups.  In a medium-sized bowl mash banana until pureed. Add honey or agave nectar and vanilla and stir well.  Add eggs or egg substitute and coconut oil, stir until combined well and set aside.  In a separate medium sized bowl, mix almond flour, gluten-free oat flour, cocoa powder, baking soda and sea salt. Stir until combined and add wet mixture into the bowl.  Mix well until a batter is formed.  Add in chocolate chips, stir once more.  Spoon batter into muffin cups, filling them 3/4 of the way full. Bake for 18 minutes or until a toothpick or fork come out clean. Cool for 5 minutes and enjoy with a tall glass of dairy-free milk! 

Super delicious! 

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