Tender, moist and naturally sweet – enjoy these muffins as an afternoon snack or as a wholesome grab-and-go breakfast.

Prep Time: 15
Cook Time: 20
Yield: 12

Ingredients:

  • 4 ripe bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup (125 mL) Pyure Organic All-Purpose Stevia Sweetener
  • 1/3 cup (75 mL) milk
  • 1/3 cup (75 mL) canola oil
  • 1/4 cup (60 mL) ground flax seeds
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) large flake oats
  • 1 cup (250 mL) almond flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) mini dark chocolate chips
  • 1/2 cup (125 mL) chopped walnuts

Instructions:

  1. Preheat oven to 400F (200C). Grease 12-cup muffin tin; set aside.
  2. In a large bowl, mix together bananas, eggs, sweetener, milk, oil, ground flax seeds and vanilla. In separate bowl, combine oats, almond flour, baking powder and salt; stir into banana mixture just until combined. Stir in chocolate chips.
  3. Spoon batter into prepared muffin tin; sprinkle with walnuts. Bake for 18 to 20 minutes or until toothpick comes out clean when inserted into center of a muffin. Let cool in pan for 5 minutes. Transfer to rack; let cool completely.
  4. TIP: Muffins can be wrapped individually and frozen for up to 1 month.