1/2Cup Unsalted Almond Butter or Cashew Butter(128 g)
1/2 CupMedium-Ripe Banana(100 g)
1Large Egg
1/4CupMaple Syrup (60 g)
1/2CupRolled Oats(40 g)
2TbspFinely Milled Flaxseed (optional)(14 g)
1TspVanilla Extract
1/2TspBaking Soda
1/4 CupMini Chocolate Chips, Plus More for Sprinkling(60 g)
Instructions
Preheat your oven to 375F (190C) and prepare a muffin tin. I like to use a silicone muffin tin or silicone muffin liners. Alternatively, spray a regular muffin tin well with cooking spray. Set aside.
Add all ingredients except for chocolate chips to a high-speed blender and blend on high until the oats are fully ground up and the batter is smooth and creamy. Stir in chocolate chips by hand. If the batter seems too thick, stir in milk (any kind) one tablespoon at a time.
Pour the batter into your prepared muffin tin, filling each about 3/4 full. Sprinkle some mini chocolate chips on top of each muffin.
Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before serving.
Cool before storing. The muffins will keep in the refrigerator in a sealed container for 2 to 3 days. They can also be frozen for up to 2 months.