120 g Oat flour
120 g Organic Rice Protein powder
2/3 tsp. Baking powder
1/2 tsp. Salt
30 g Coconut Blossom Sugar
360 g Banana (mashed with a fork)
120 g Plant based yogurt
60 g Agavé syrup
4 Ek. Plant based milk
2 tsp. Vanilla essence
60 g Dark chocolate chips
Method:
1. Preheat oven to 350 F. Grease the muffin baking tray, or line with muffin papers.
2. Combine dry ingredients in a bowl. Whisk liquid ingredients in a separate bowl.
3. Pour wet into dry, and stir to form a batter.
4. Pour the chocolate chips into the batter.
5. Smooth into the prepared muffin pan. /
6. Bake on the center rack 40 minutes, then do not open the oven door but turn off the heat
and let sit in the closed oven 10 additional minutes.If your muffins is still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out clean
7. Let cool completely.
8. Cover and refrigerate overnight. Taste and texture are much better the second day (and
even better the third day as it gets sweeter). Leftovers can stored in the refrigerator for 4-5 days or can be frozen for up to 1-2 months.
