blender choco-banana muffins

Easy blender muffins you can make in bulk all year long.
Enjoy!
xoxo, RMT
Wet ingredients:
3 ripe bananas
2 flax eggs (2 tbsp ground flaxseed mixed with 1/4 cup water or non dairy milk)
½ cup cooked white beans (navy work great!)
½ cup olive oil
6 medjool dates
½ cup coconut sugar or monk fruit sweetener
1.5 tsps baking powder
½ tsp baking soda
2 tsps vanilla paste
1/4 cup non dairy milk
½ tsp salt (optional)
Dry:
1 cup whole wheat flour or oat flour
¼ cup shredded coconut or coconut flour
1 cup almond flour
1 cup vegan chocolate chips
Bake in small batches for 22-25 min at 375 F / 190 C until golden brown. Let the muffins rest in the pan for 10 minutes after taking them out of the oven. Then gently take them out of the mold and let cool completely on a wire rack. The muffins will be good at room temp 3 days, in the fridge for 5, freeze for 2 months.