- 120 g (1 1/3 cups) rolled oats
- 4 bananas
- 30 g (almost 1 /4 cup) dried tart cherries
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 tsp baking powder
- Vegan dark chocolate spread (or chocolate squares)
- Optional: oil to grease muffin tin, if needed
Heat the oven to 180°C / 350°F / Gas mark 4.
In a food processor, flash the oats into flour ( You can use wheat flour if you don’t have a food processor).
In a large bowl, mash the bananas with a fork until smooth and stir in the remaining ingredients, except for the chocolate topping.
Fill each muffin pocket halfway with the muffin mixture, place ½ teaspoon of chocolate in the middle and cover with the remaining mixture.
Place on the top rack of the oven and bake for 20-25 minutes.
Recipe provided by http://www.thewholeingredient.com /