|5 min||25 min||8|
|7 medium||Banana (s) (over ripe)|
|2 tbsp||Cocoa powder, unsweetened|
|1 1/4 tbsp||Cinnamon (caylen if possible)|
|1 tsp||Stevia sweetener, powder|
|2 cup||Rolled oats- Gluten Free (ground into a flour)|
|1/4 cup||Coconut, shredded|
|8 ml whole||Almonds, raw (natural)|
|1 1/2 tbsp||Coconut oil|
Preheat oven to 350F
Grind oats into a flour (I use a coffee grinder for this)
Set raw almonds and shredded coconut aside.
Mix remaining ingredients in a large bowl and mash with a spoon and stir until evenly blended.
Line cupcake/muffin trays with paper cups. If you have empty spaces in your tray fill them with water while baking muffins.
Fill muffin cups with mixture and spread around with a spoon so that top layer is even, makes about 8 muffins.
Sprinkle with conconut shavings, cocoa nibs (optional and not included in the nutritional info) and place an almond or desired fruit or nut in the top of each muffin before baking.
Cooking times may vary. If you are not using a convection oven, rotate the muffins at about 12 min. Check again about at the 20 min mark to gage if 25 min or longer is necessary.
These are not your light, fluffy muffins. These are a hearty, nutrient dense muffin that's sugar and gluten free. Feel free to change up the amounts of cocoa or cinnamon, or even add in some apple sauce to sweeten and moisten. These should not turn out dry but very dense and chewy kinda like a brownie but not nearly as sweet. Feel free to make it sweeter if you so choose. They go great slightly warmed and served with fruit or nut butter.