4 very ripe bananas
1 c. plain yogurt (use applesauce for a dairy-free option)
1 Tbsp. vanilla extract
4 cups oats, ground into flour in a blender (use certified gluten-free oats if you’re sensitive to gluten)
¾ c. cocoa powder
1 c. sugar or 1//2 c. Stevia-based sweetener
1 tsp. real salt
1 Tbsp. baking powder
- Preheat oven to 350.
- Grease 24 muffin tins (I use coconut oil) and line with paper liners.
- Peel and mash bananas in the bottom of a large bowl.
For Full Instruction: trinaholden.com
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