Banana Chocolate Chip Muffins

Ingredients:

2 eggs
1 cup organic raw honey
¼ cup Almond Milk
2 tablespoons organic peanut butter, almond butter, or sunflower seed butter
3 cup gluten-free old-fashioned rolled oats
1 ripe banana
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup baby spinach (optional)
¼ cup dairy-free mini chocolate chips (optional)

 

Preheat the oven to 350°F. Spray a 24-cup mini muffin pan with coconut oil spray.

 

Put all the ingredients, except the chocolate chips, in a high-powered blender and blend until smooth.

 

Fill the muffin cups three-fourths full. Sprinkle the tops with the chocolate chips, if using.

 

Bake for 9 to 12 minutes, or until a toothpick in the center comes out clean. Pop the muffins out of the tin and enjoy!