Chocolate Muffins (GF)

Ingredients – Makes 12 Muffins

3 ripe bananas

2 Eggs

3/4 cup Quick oats

2 scoops of chocolate Shakeology

2 Tbs Honey

1 tsp Baking powder

1 tsp Baking soda

1/2  tsp Cinnamon

Optional: Chocolate chips to top

Up to 1/4 cup egg whites, if needed for consistency of batter

 

Instructions 

1. Preheat oven to 350 degrees, line muffin tin with silicone or foil liners, or you can use coconut oil to grease the muffin tin.
2. Place oats in blender alone and blend first to break up into smaller pieces (does not need to be as fine as flour consistency).
3. I recommend dumping the oats into a bowl and putting the wet ingredients on the bottom of a traditional blender or else you will have some struggles blending it!
4. Place all the rest of the ingredients in a blender or food processor, bananas and eggs on bottom, and blend until mixture is smooth.
5. If batter is too thick, add 1/8 to 1/4 cup egg whites to thin to batter consistency.
6. Divide mixture evenly between 12 muffin tins. Optionally add chocolate chips to top of muffins.
7. Bake for 20-22 minutes, or until toothpick comes out clean.

Note: Be sure to use either silicone or foil liners with the paper insert removed because they will stick, and they may appear to be “sunk” in after cooling as does any muffin made with oats rather than flour!)

Portion Fix Containers – Per 1 Muffin 

1/2 Purple, 1/3 Red, 1/3 Yellow, 1/2 tsp honey