Double Chocolate Banana Muffins

• 1 cup Raw Almonds
• heaping 1/2 cups Gluten Free Rolled Oats
• 2 eggs
• 2 Really Ripe Bananas
• 4-5 tablespoons Real Maple Syrup (more or less depending on how sweet you want your muffins)
• 3 tablespoons Milk (I use 2% but you could use non dairy)
• 2 tablespoons Dark Cocoa Powder
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Baking Powder
• 1/2 teaspoon Cinnamon
• 1/2 cup Mini Chocolate Chips plus more for tops

1. Preheat oven to 350 Degrees.
2. Add the almonds to the bowl of a food processor and grind until you get a coarse meal.
3. Next add the oats and pulse a few times to incorporate. The almonds and the oats will be your "flour".
4. Then add the rest of the ingredients except the chocolate chips. Process until combined and smooth.
5. Add mini chocolate chips and pulse only 3 times to mix in, you don't want to break them up too much.
6. Prepare a muffin tin with liners or grease well. I like the coconut oil spray from Trader Joe's if I don't have liners.
7. Using a 1/4 cup measuring cup fill the lined or greased muffin tins. Then top with extra mini chips if desired.
8. Bake for 25 minutes and test to see if toothpick comes out clean. If not put back in for 2 minute increments until the toothpick comes out clean.
9. Allow to cool completely before storing. I store these in an airtight container on the counter or pop then into the freezer in a ziplock!
10. Enjoy!

almonds, rolled oats, eggs, bananas, maple syrup, milk, cocoa, vanilla, baking powder, cinnamon, chocolate chips

Taken from food52.com/recipes/76375-double-chocolate-banana-muffins (may not work)