OREGON HAZELNUT BUTTER FILLED 🍫 🍌 MUFFINS…need we say more!

Surprisingly simple, quick, and yummy, these muffins are perfect to spice up your yogurt bowls, take on-the-go, and serve warm with some ice cream!

Ingredients (makes 6 large muffins):

• 2 ripe bananas, mashed
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup coconut sugar
• 2 tbsp Oregon Hazelnut Nut Butter
• 1 cup oat flour
• 1/2 cup cacao powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/3 cup dairy-free chocolate chips

Directions:

1. Preheat the over to 350 degrees F. Coat your muffin tray with some coconut oil or muffin inserts and set aside.
2. Mash the bananas with a fork, then add the almond milk, melted coconut oil, vanilla, and coconut sugar, whisking until smooth.
3. Add in the remainder of the ingredients (except the chocolate chips and nut butter) and mix until well-combined.
4. Fold in the chocolate chips with a spatula.
5. Pour half of the batter into the muffin tray, distributing evenly between each insert. Spoon 1 tsp of the nut butter in the center of each one. Pour the remaining batter over the top, again distributing evenly between each insert.)
6. Bake for 20 minutes, or until muffins are golden and a toothpick comes out clean.
7. Let cool for 15-20 minutes before serving. Store in an airtight container for up to 4 days.