Coconut Chocolate Chip Banana Muffins

Last week I was craving something sweet but also nutritious for myself and kids to enjoy in the morning. We're always on the go so I found these yummy muffin recipe that a friend shared and couldn't wait to start baking them. 
My kids ate at least three of them in one sitting ha so it's safe to say they loved them and it looks like I'll be making this a few times this summer. They are gooey, moist and packed full of flavor of bananas, chocolate chips and oats! I may need to already make a few more batches before we run out just from this past weekend. It's always enjoyable after a simple dish ( you all love our gnocchi, sausage and spinach dish plus of course the famous egg roll in a bowl ) so grab your sweet tooth and enjoy!

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.

• Prep Time: 5 minutes
 
• Cook Time: 22 minutes
• Total Time: 27 minutes
 
• Yield: 12 large muffins 

Ingredients: 

• 1/4 cup coconut oil, solid
• 1/4 cup peanut butter (or other nut/seed butter)
• 1/3 cup maple syrup
• 1/4 cup almond milk (or other milk of choice)
• 2 eggs
• 1 cup mashed bananas
• 1 tsp vanilla extract
• 1.5 cups white whole wheat flour
• 1.5 cups rolled oats
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 cup chocolate chips (dairy-free if needed)

Instructions: 

1. Preheat oven to 375 degrees F.
2. Combine coconut oil and peanut butter in a large bowl.
3. Microwave, stirring often, until coconut oil is melted.
4. Add maple syrup, almond milk, eggs, vanilla and banana and mix well.
5. Add remaining ingredients and stir until just combined.
6. Pour into 12 lined muffin tins (they’ll be very full).
7. Bake at 375 degrees F for 22 minutes.