– Peanut butter (or another nut or seed butter) – Oats – Almond meal, – Cocoa powder – Eggs – Baking powder – Vanilla extract – Honey
Preheat oven to 350 F. Grease 10 cups of a standard muffin tin. Add all ingredients to the bowl of a food processor.
Grind the ingredients until a smooth batter is achieved. Make sure to scrape the sides down as needed.
Fill 10 muffin cups about 2/3 full. I like using a small ice cream scoop to dive the batter out.
Bake for 24-28 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.
Serve slightly warm or store in an airtight container and serve cold. Cut into smaller pieces as needed when serving.
– Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. – Use very ripe bananas. – Use peanut butter or another nut or seed butter.