Sunbutter Chocolate Chip Muffins

These muffins are not only delicious, but gluten free, sugar free, moist, tender, and full of protein, healthy fats, and fiber! 

I'm not a food photographer, so forgive me for the basic pics! 

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1 cup rolled oats
• 1 cup almond flour
• 1 scoop vanilla protein powder (I use Vega or Amazing Grass)
• 3/4 cup plain fat free Greek yogurt (or coconut yogurt)
• 1/3 cup sunbutter
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. Ceylon cinnamon
• 1 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 400 degrees. Grease muffin tin with coconut oil or use muffin liners. I use silicone muffin liners. They are reusable and it's so easy to pop the muffins out!
2. Put oats into a food processor or blender till slightly broken down into smaller flakes.
3. Add bananas to stand mixer and mix until smooth. Add eggs, yogurt, vanilla, and sunbutter and mix until well blended.
4. Add the oats, almond flour, protein powder, baking soda, baking powder, cinnamon, and salt to stand mixer till incorporated.
5. Mix in chocolate chips.
6. Scoop batter into muffin tin, filling each one almost to the top.
7. Bake for 15-17 minutes.
8. Cool for 10 minutes in pan then transfer to wire rack.
9. Store in glass container with lid. Consume within 3 days or store in refrigerator or freezer.

Why sunbutter? Peanut butter, sadly, is a highly allergenic food, whereas, an allergy to sunflower seeds is rare. Sunbutter contains heart-healthy unsaturated fat, has double the amount of fiber compared to peanut butter, and it's very easy to digest. 

I add protein powder to not only boost the amount of protein, but the brands I linked above contain veggies, and fiber, and add a delicious flavor and natural sweetness to the muffins.

If you make these, please leave a comment and let me know what you think!