¼cupavocado oilor another cooking oil of your choice
1 ½cupsalmond flour
¼cupunsweetened cocoa powder
½cuprolled oatsground into powder
Preheat your oven to 350 degrees.
In a medium-size mixing bowl, mash the bananas and avocado together. Add the remaining wet ingredients (egg, syrup, oil, and vanilla extract) and beat until well combined.
In a separate bowl, combine the dry ingredients (all the remaining ingredients except for the chocolate chips), and mix until combined.
Add the wet ingredients to the dry ingredients and mix just until combined. Gently stir in the chocolate chips.
Add the batter to a lined or greased muffin tin. (I use an ice cream scoop to help divide the batter and it makes exactly 12 muffins.) Bake the muffins for 30 minutes or until a toothpick inserted in the middle comes out clean.
Transfer the muffins to a cooling rack and enjoy immediately or later! These will keep on the counter for 3 days or in the freezer for up to 3 months!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.