These lightly sweetened, banana-based chocolate treats are vegan and gluten free. They’re perfect for a healthy breakfast that tastes decadent.
1. Preheat the oven to 350F and line a muffin tin with liners.
2. In a large bowl, mash the bananas until smooth. Add the maple syrup, vanilla extract, almond butter, instant coffee and a pinch of salt. Whisk to combine.
3. Then, add the oat flour, protein powder, cocoa powder, baking powder and almond milk. Stir to combine.
4. Fold in the chopped dates and hazelnuts.
5. Divide the batter evenly in the muffin tin and sprinkle with more chopped hazelnuts and chocolate chips.
6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
