Flourless Banana Chocolate Chip Breakfast Muffins

These chocolatey banana oat muffins are warm and delicious fresh out of the oven, but also perfect for a week of ready-to-eat breakfasts. They’re healthy, but not too healthy, free of flour, and easy to make vegan. Let this be your go-to breakfast to please just about anybody. 

Makes 12-14 breakfast muffins

Ingredients

• ⅓ cup Imperfect Foods Coconut Oil, melted
• ⅓ cup honey
• 2 eggs
• 1 cup mashed ripe bananas (about 3 bananas)
• ¼ cup almond milk or water
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp salt
• ½ tsp Imperfect Foods Ground Cinnamon
• 2 ½ cups Imperfect Foods Rolled Oats, pulsed in a food processor into a powder
• ¼ – ⅓ cup chocolate chunks

Directions

1. Preheat your oven to 325 degrees Fahrenheit. Spray a muffin pan with cooking spray.
2. In a large bowl, whisk together coconut oil and honey. Beat in eggs, then mix in mashed bananas and milk or water.
3. Add and combine the baking soda, vanilla, salt, and cinnamon. With a rubber spatula, fold in pulsed rolled oats, just until combined. Gently fold in chocolate chunks. 
4. Divide batter into prepared muffin tins and bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. 

Recipe Notes and Variations

• These banana oat breakfast muffins can easily be made vegan. Just replace the eggs with “flax eggs” and swap the honey for maple syrup or agave. 
• If you want your muffins to have a light coconut-y flavor, we recommend using unrefined coconut oil. If you want the flavor of coconuts nowhere near your breakfast muffins, try refined coconut oil.
• Had enough of this recipe and want to mix up your muffin rotation? Try these tasty cinnamon apple oat muffins or a few of our favorite healthy breakfasts that will get you out of bed before lunch.