It was Sunday night and I was scrambling for a breakfast option for the week. The fruit basket and fridge were pretty empty except for a few lonely brown bananas. I remembered when my mom used to take sad, dead bananas and whip them into beautiful, fresh muffins. It was like a fruity resurrection!
I started throwing things into the blender (per usual) without a recipe. There were oats and banana peels littering the counter. My husband knows when I’m in mad-scientist-mode and tends to hang out in another room. Smart man.
What resulted was nothing short of a miracle. These babies are so moist, so dense, sooo chocolatey.
Chocolate Banana Blender Muffins
(GF // Dairy Free // Refined Sugar Free)
-3 eggs or vegan egg replacement (I like Bob’s Red Mill)
-1/3 c. olive oil
-2/3 c. coconut or almond milk
-4 scoops chocolate protein powder (I like Orgain)
-3 tbsp. cocoa powder
-1/2 c. almond flour
-1/2 c. oats
-1 tsp. baking soda
-2 tsp. baking powder
-1 tsp. vanilla extract
-Dash of salt
Grease baking dish or muffin tins. Bake at 375 for 20-25 minutes. Top with No Cow Vanilla Maple Frosting Almond Butter.