Tender, moist and naturally sweet – enjoy these muffins as an afternoon snack or as a wholesome grab-and-go breakfast.

Ingredients:

• 4 ripe bananas, mashed
• 2 eggs, beaten
• 1/2 cup (125 mL/33g) Pyure Organic All-Purpose Stevia Sweetener
• 1/3 cup (75 mL/83g) milk
• 1/3 cup (75 mL/72g) canola oil
• 1/4 cup (60 mL/26g) ground flax seeds
• 1 teaspoon (5 mL) vanill/4ga extract
• 1 cup (250 mL/81g) large flake oats
• 1 cup (250 mL/100g) almond flour
• 1 tablespoon (15 mL/15g) baking powder
• 1/2 tsp (2 mL/3g) salt
• 1/2 cup (125 mL/95g) mini dark chocolate chips
• 1/2 cup (125 mL/75g) chopped walnuts
  

Preheat oven to 400F (200C). Grease 12-cup muffin tin; set aside.
In a large bowl, mix together bananas, eggs, sweetener, milk, oil, ground flax seeds and vanilla. In separate bowl, combine oats, almond flour, baking powder and salt; stir into banana mixture just until combined. Stir in chocolate chips.  Spoon batter into prepared muffin tin; sprinkle with walnuts. Bake for 18 to 20 minutes or until toothpick comes out clean when inserted into center of a muffin. Let cool in pan for 5 minutes. Transfer to rack; let cool completely.