Banana Chocolate Oat MuffinsContributed by: Sarah House for the Bob's Red Mill Test KitchenRice milk and coconut oil make for a delicious dairy-free treat. Whole Grain! High Fiber, Lactose Free, Organic, Soy Free. Topping
Muffins
DirectionsTopping
For the topping, combine oats, brown sugar, cinnamon and salt until evenly mixed. Add coconut oil and mix until clumps form; set aside.
MuffinsStep 1Preheat oven to 350°F. Grease or line a 12-serving muffin tin with paper liners.Step 2For the muffins, combine oats and rice milk and set aside to soak for about 10 minutes.Step 3Sift together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add chocolate chipsStep 4Whisk together coconut oil, banana puree, egg and vanilla extract. Fold dry into wet until just combined.Step 5Portion batter into prepared muffin pan. Sprinkle topping on each muffin. Bake at 350°F until tops spring back when touched, about 22 – 25 minutes.Makes 12 servings. |
 Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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