Banana Chocolate Oat Muffins

Rice milk and coconut oil make for a delicious dairy-free treat.

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Votes: 26
Rating: 3.69
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Servings 12people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 26
Rating: 3.69
You:
Rate this recipe!
Servings 12people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Muffins
  1. Preheat oven to 350°F. Grease or line a 12-serving muffin tin with paper liners.
  2. For the muffins, combine oats and rice milk and set aside to soak for about 10 minutes.
  3. Sift together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add chocolate chips
  4. Whisk together coconut oil, banana puree, egg and vanilla extract. Fold dry into wet until just combined.
  5. Portion 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.
Topping
  1. For the topping, combine oats, brown sugar, cinnamon and salt until evenly mixed. Add coconut oil and mix until clumps form; set aside.
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