Chocolate Chip Banana Muffins
I know, I know! Another muffin recipe you say? I can’t help the fact that I’m a highly skilled muffin maker & creator. But for real, all jokes aside, you gotta check this recipe out. These stud muffins are delicious!
Recipe makes approximately 6 muffins.
The Dry Ingredients -
In a large bowl combine all of the following ingredients;
- 1 cup all-purpose white flour
- ¼ coconut or date sugar
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
The Wet Ingredients –
In a measuring cup or small bowl combine all of the following ingredients;
- ¼ + 2 TBSP canned coconut milk**
- ¼ cup hot water
- 2 tsp’s of vanilla extract
- 2 TBSP maple syrup
**I had the can of coconut milk in the fridge, therefore it was 1/4 + 2 TBSP of solidified coconut milk. It’s the main reason why I used hot water. If you use soy milk, un-solidified coconut milk or any other plant based milk, you don’t need to heat the water. **
Other ingredients;
- 1 TBSP oil of your choice (I used olive oil). If using coconut oil, make sure it is melted.
- ½ mashed banana
- ¼ cup Vegan chocolate chips
Instructions:
(1) Set oven to 375 F.
(2) Combine all dry ingredients in a large bowl.
(3) Combine all wet ingredients in a small bowl or measuring cup.
(4) Combine the dry + wet ingredients + 1 TBSP oil to mix together + ½ mashed banana.
(5) Do not over mix. Muffin batter should have a few bumps here and there.
(6) Once you are done mixing, add vegan chocolate chips. I used the Enjoy Life brand.
(7) Lightly oil or use vegan butter on muffin tin. You can also use muffin liners if you wish.
(8) Fill up batter ¾ full. Add ½ - 1 tsp chocolate chips on each muffin.
(9) Take 1 banana slice covered in coconut sugar and insert in each muffin. For this, I put approximately 1 TBSP of coconut sugar in a small ramekin and dipped both sides in the sugar.
(10) Cook for 22 – 24 minutes. Rotate pan halfway through to ensure thorough cooking for all muffins.
Once fully cooled, remove muffins from the muffin tin and enjoy!!
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