Banana double chocolate cupcakes (vegan, gluten-free)

INGREDIENTS

• 2 medium-size ripe bananas

• 1  flax egg (1 tbsp flaxseed meal + 2 ½ tbsp water)

• 1 ½ tsp baking soda

• 3 tbsp agave 

• 1/4 cup tahini 

• 1/4 tsp sea salt

• 1/2 tsp vanilla extract

• 2 tbsp olive oil 

• 1/2 cup cocoa powder

• 3/4 cup rolled oats

• 1 1/4 cup almond flour

• 1/4 cup (vegan) chocolate chips

• 1/2 cup organic brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees F and line a standard muffin tin with paper cupcake wrappers

2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.

3. Add baking soda, brown sugar, agave, tahini, sea salt, vanilla, and olive oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.

4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoop-able batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.

5. Divide batter between muffin tins, filling almost all the way to the top (about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.

6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.

7. Let rest in the pan for 5 minutes. The wrappers come off more easily and the texture is best when completely cooled.

8. Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

9. Enjoy!