Gluten Free Chocolate Walnut Muffins

By Jen Paleracio | July 12, 2017

Since when breakfast is this easy and amazingly delish! Not to mention, that it’s healthy and very waist line friendly too. You’re going to love this recipe when you prep your next meals for the week. I’m a fan of Bob’s Red Mill so for this recipe I used their gluten free oats.

WHY YOU’LL LOVE IT

Each 32-ounce bag of Bob’s Red Mill Rolled Oats is 100 percent gluten-free. The company even uses modern protective measures at their facility to ensure that no traces of wheat contaminate other products. Now those with celiac disease and gluten intolerances can still enjoy their morning oatmeal, cookies, and shakes with this mighty little grain.
You can easily make 2-3 batches of these babies and you’re good to go for weeks. Freeze them, thaw the night before in the fridge, grab and go the next morning. So awesome during the morning rush!

Recipe

Yield 12
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup gluten free rolled oats, I used Bob's Red Mill
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 1/4 cup whole walnuts, divided (save 1 tablespoon for topping)
  • 1 teaspoon baking powder
  • 3 very ripe bananas
  • 3 eggs
  • 1 scoop vegan protein powder (optional)

Instructions
 

  • Heat the oven to 350 degrees. Line a muffin pan with paper cups. Combine all ingredients except 1 tablespoon walnuts in a food processor. Process until smooth.
  • Transfer the mixture to a bowl, scraping the sides. Scoop about 1/4 cup of the mixture into each muffin cups. Top with the remaining walnuts.  Bake for 30-35 minutes or until a toothpick inserted in the middle of the muffin comes out clean. 

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Posted in Breakfast, Recipes