Peanut Butter Chocolate Banana Muffins – 1 Bowl or Blender. No Added oil. Use other nut butter or sun butter to make nut-free. Makes 11 to 12 muffins
Prep Time : 10 mins
Cook Time : 25 mins
Total Time : 35 mins
Ingredients
Wet:
- 2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
- 1/2 cup (129 g) smooth almond butter or peanut butter softened
- 3/4 cup (183 ml) non dairy milk such as almond, coconut, cashew or soy
- 3 to 5 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
- 1 tsp vanilla extract
- 1/3 cup (28.67 g) cocoa powder
- 2 tbsp oil optional, use with gluten-free blends or for keeping muffins moist for longer storage
Dry:
- 1 1/2 cup (187.5 g) fluffed flour (scant) I use 1 cup unbleached white flourand 1/2 scant cup whole wheat)
- 2¼ tsp (2.25 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- 1 tsp ground spices or spice blend of choice I use ¾ tsp cinnamon, ¼ tsp nutmeg, a big pinch of ground cloves
- ¼ tsp (0.25 tsp) salt
- ¼ cup (20.25 g) oats
- 1/4 cup (42.5 g) vegan chocolate chunks
- 3 tbsp walnuts or vegan chocolate chips for topping
HOW TO MAKE IT :
CLICK NEXT PAGE BELOW TO CONTINUE READING …
