Ingredients
2 medium bananas (1 cup mashed banana)
1 egg
1 cup rolled oats
2/3 cup KEEN Coconut Cocoa mix
1/3 cup unsweetened cocoa powder (or cocoa powder)
2 tsp baking powder
2/3 cup milk (or dairy alternative)
1 tbsp vegetable oil (or melted coconut oil)
Optional 1 ½ tbsp chocolate chips to top muffins
Directions
1. Preheat oven to 350°F and line muffin pan with liners and spray insides lightly with cooking spray (or use silicone liners or non-stick pan)
2. Combine all ingredients (except chocolate chips) in a food processor
3. Pulse or blend on low until just combined. You should have a thick muffin batter
4. Divide batter among muffin cups about ¾ of way to the top. Sprinkle with chocolate chips on top
5. Bake 22-25 minutes. Check if done by inserting a toothpick into center, if it comes out dry the muffins are done
6. Cool for 10 minutes, then remove from pan. Transfer to wire rack to cool completely (15 more minutes) then enjoy
7. Store at room temp 2-3 days in airtight container, fridge 1 week in airtight container, freezer 3 months wrapped in plastic wrap then placed in freezer bags
