Multigrain Dairy-Free Banana Chocolate Chip Muffins
A delicious and healthy take on a classic banana muffin recipe!
-
1
cup
spelt flour
-
1/2
cup
light rye flour
-
1/4
cup
buckwheat flour
-
2
Tbsp
organic cane sugar
-
1 1/2
tsp
aluminum-free baking powder
-
1/4
tsp
grey sea salt
-
1
Tbsp
raw sunflower seeds
-
1
Tbsp
raw pumpkin seeds (unsalted)
-
1
Tbsp
flaxseeds
-
3/4
cup
rolled oats
(not instant oat)
-
2
large organic bananas
(mashed with a fork)
-
2
large organic free-range eggs
-
1/4
cup
maple syrup
-
1/2
cup
rice or nut milk
-
1/2
tsp
pure organic vanilla extract
-
1/4
cup
extra-virgin olive oil
-
1/2
cup
semi-sweet organic chocolate chips
-
Optional: sprinkle some oat flakes and pumpkin seeds on top of the muffins before baking.
-
Preheat oven to 350F and add 12 parchment paper liners to the muffin tin.
-
Mix all the dry ingredients (except the chocolate chips) in a large bowl.
-
Mix all the wet ingredients in another bowl.
-
Pour the wet mix into the dry mix and stir well enough to combine everything.
-
Add the chocolate chips and seeds, and stir just enough to mix everything.
-
Divide the batter in the muffin tin, so that you have 12 muffins with the same amount of batter.
-
Bake at 350F for 30-35 minutes, or until nicely golden on top.
-
Remove from oven and wait a few minutes before removing them from the muffin pan, then wait a few more minutes before eating them. They'll be very hot!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 234kcal | Fat: 10g | Saturated fat: 2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 268mg | Carbohydrates: 31g | Fiber: 4g | Sugar: 11g | Protein: 4g | Vitamin A: 50% | Vitamin C: 1.7% | Calcium: 51% | Iron: 1.8%