Banana Oat Chocolate Chunk Muffins

Ripe banana, oats, walnuts, and dark chocolate make these soft muffins a convenient make-ahead snack.

Makes: 12 muffins  |  Time: About 35 minutes

Ingredients

• 175 g rolled oats (certified gluten-free if needed)
• 60 g gluten-free all-purpose flour
• 60 g vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon fine sea salt
• 300 g mashed ripe banana (about 2 large bananas)
• 160 ml unsweetened almond milk
• 60 ml olive oil
• 30 g maple syrup
• 1 large egg plus 2 egg whites, lightly beaten
• 40 g chopped dark chocolate (about 70% cocoa)
• 30 g chopped walnuts

Directions

1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
2. Pulse the oats in a food processor until coarsely ground. Add the flour, protein powder, baking powder, pumpkin pie spice, and salt; pulse briefly to combine.
3. In a bowl, whisk the banana, almond milk, olive oil, maple syrup, egg, and egg whites. Stir the wet mixture into the dry ingredients just until combined. Fold in the chocolate and walnuts.
4. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, until the tops are set and a toothpick inserted in the center comes out without wet batter.
5. Cool in the pan for 5 minutes, then transfer to a rack.

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