Ingredients:

  • 3 large, overripe bananas (heavily spotted)
  • 2 large eggs
  • 1/3 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • 2 ½ cups Old Fashioned Rolled Oats
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • ½ cup dark chocolate chips
  • 1 tablespoon raw oats

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 12 cup muffin tin thoroughly with coconut oil or use paper liners. Note: Higher initial heat helps the muffins spring up quickly.
  2. Mash the 3 overripe bananas in a large mixing bowl until they become a thick, liquid like consistency with very few lumps.
  3. Whisk in the 2 eggs, 1/3 cup melted coconut oil, 1 tsp vanilla, and 2 tbsp maple syrup until the mixture is velvety and pale.
  4. Combine the 2 ½ cups oats, 1 tbsp baking powder, ½ tsp soda, ½ tsp salt, and 1 tbsp cinnamon in a separate bowl.
  5. Fold the dry ingredients into the wet banana mixture using a spatula until no dry streaks of oats remain.
  6. Stir in the ½ cup dark chocolate chips gently to distribute them evenly throughout the batter.
  7. Rest the batter for 5 minutes until it visibly thickens as the oats begin to hydrate.
  8. Scoop the batter into the prepared muffin tin, filling each cavity nearly to the top for those big bakery domes.
  9. Sprinkle the 1 tbsp raw oats over the tops for a rustic, professional finish.
  10. Bake for 20 minutes until the tops are golden and a toothpick comes out clean with just a few moist crumbs.