CHOCOLATE BANANA RASPBERRY MUFFINS

 

Looking for an AWSOME healthy and sweet treat? This one's for you then. These muffins will curb your hunger as well as satisfy a sweet tooth. They're low carb, full of fruit, and dairy and gluten free!

INGREDIENTS:
2 1/2 cups quick cooking oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup chocolate chips    

DIRECTIONS:
-Preheat oven to 350 degrees. Spray muffin pans with cooking spray.

-Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
-Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
-In a separate large bowl, beat mashed bananas, brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy.
-Slowly add in flour mixture and mix until just combined.
-Gently fold in raspberries and chocolate chips.
-Pour about 1/3 cup batter into prepared muffin pans and bake for 20 minutes or until toothpick inserted into center comes out clean.
-Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.

SHOUT OUTS:
Recipe adapted from yeltonmanor.com.

TIPS and ADAPTATIONS:
-You can use cupcake liners instead of spraying the pans.
-Try the recipe with strawberries instead of raspberries- yum!
-The original recipe called for dark chocolate chips, use whatever chocolate you'd like or have on hand. White chocolate would be tasty too.
-Add walnuts or pecans for added protein.