Chocolate Chip Banana Muffins (Plant-Based!)
Chocolate Chip Banana Muffins (Plant-Based!)
YOU NEED:
- 3 medium ripe bananas, mashed (approx. 1 cup)
- ½ cup unsweetened applesauce
- ½ cup Julie’s Real Nut Butter (we used Cinnamon Vanilla Bean Cashew Butter)
- ½ cup coconut sugar + 3 additional tbsp for sprinkling
- ½ cup plant milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 3 tbsp flax meal
- 1 ½ cups of your favorite baking flour…almond flour, oat flour, etc (we like Bob’s Red Mill Paleo Baking Flour)
- ¾ cup chocolate chips (we like Hu Chocolate Bars, chopped!)
DIRECTIONS:
1) Preheat oven to 350 degrees.
2) Line muffin tin with liners.
3) Mash banana and combine all other ingredients in a medium mixing bowl. The batter will be thick.
4) Fold in chocolate chips.
5) Use an ice cream scoop or cookie scoop to scoop batter into muffin cups.
6) Sprinkle tops with additional coconut sugar.
7) Bake in 350 degree oven for 20-25 minutes. Makes 12 muffins. Store in the refrigerator for up to a week.
2) Line muffin tin with liners.
3) Mash banana and combine all other ingredients in a medium mixing bowl. The batter will be thick.
4) Fold in chocolate chips.
5) Use an ice cream scoop or cookie scoop to scoop batter into muffin cups.
6) Sprinkle tops with additional coconut sugar.
7) Bake in 350 degree oven for 20-25 minutes. Makes 12 muffins. Store in the refrigerator for up to a week.
