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.

Yas please.

 

Chocolate Banana Blender Muffins

(GF // Dairy Free // Refined Sugar Free)

-3 bananas

-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.