This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis's best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
- 2 ripe bananas
- 1/4 cup creamy peanut or almond butter
- 1/4 cup Unsweetened Almondmilk
- 2 teaspoons pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1/2 teaspoon kosher salt
- 1 tablespoons ground flax meal
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 cup dairy-free chocolate chips (more or less depending on preference)
In a medium mixing bowl combine dry ingredients; stir to combine. Then add wet ingredients and stir.
Scoop approximately 3 tablespoons of the mixture into each muffin tin (it's okay to fill to the top, they don't rise). Place in oven on middle rack and bake for 20 minutes. Remove and let cool, about 10 minutes. Use a small spatula or butter knife to loosen outer edges before removing. Top with extra nut butter.