Luscious & moist Healthy double chocolate chip muffins are sweetened with banana, apple sauce and a touch of coconut sugar, and filled with nut butter, oat flour, and almond flour for a delicious treat.
Preheat the oven to 350 degrees.
With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth.
Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy.
Stir in the cocoa powder, oat flour, almond flour, salt, and baking powder until smooth.
Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins).
Oil the muffin tins liberally and add enough oat flour in each muffin tin by tapping and turning the pan to coat it all the away around each tin.
Your muffins will slide right out with a simple butter knife after they are baked and cooled for a few minutes.
Scoop all the way to the top of 6 muffin tins.
Bake in a 350-degree oven for 23-25 minutes or until a butter knife or skewer is inserted and comes out clean. Let cool for a few minutes, then use a butter knife to gently lift the muffins out of the muffin tins.
Customizing the recipe:
You can substitute the coconut sugar for regular granulated sugar, or brown sugar if you wish.
However, substituting the coconut sugar for honey or maple syrup will change the texture of the muffins, plus both honey and maple syrup have different levels of sweetness, so you can't sub cup for cup with these sweeteners.
You can swap out any nut or seed butter of your choice in place of peanut butter if you wish with no issues.