Delight in these Vegan Banana Nut Butter Chocolate Muffins, a perfect blend of ripe bananas, nut butter, and chocolate. These muffins are not only vegan but also incredibly moist and flavorful, making them a great snack or dessert for any time. Remember to share this easy-to-follow recipe with your friends and bookmark our site for more vegan baking adventures!
Ingredients
- 236 ml (1 cup) non-dairy milk (soy or almond milk preferred)
- 1 tablespoon apple cider vinegar
- 100 g (3.53 oz) ripe banana
- 160 g (⅔ cup) runny nut butter (peanut, cashew, or hazelnut)
- 100 ml (6 ½ tbsp) pure maple syrup
- 1 teaspoon vanilla extract
- 140 g (11 tbsp) coconut sugar (or soft brown sugar)
- 200 g (1 ⅔ cups) oat flour (gluten-free if needed)
- 50 g (⅗ cup) unsweetened cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g (⅔ cup) vegan chocolate chips
Instructions
- Prepare for Baking: Preheat the oven to 175°C (347°F). Line a 12-hole muffin tray with muffin liners.
- Make Vegan Buttermilk: In a bowl, mix almond milk and apple cider vinegar. Let it sit for 10 minutes. Mash the banana separately.
- Combine Wet Ingredients: To the vegan buttermilk, add mashed bananas, nut butter, maple syrup, and vanilla extract. Whisk together.
- Prepare Dry Ingredients: In another bowl, mix coconut sugar, oat flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Batter: Add the wet ingredients to the dry ingredients. Whisk to combine but avoid overmixing. Fold in ¾ of the chocolate chips.
- Bake the Muffins: Distribute the batter among the muffin liners. Top with the remaining chocolate chips. Bake for 22-25 minutes. Check doneness with a toothpick.
- Cool: Let the muffins cool for 10 minutes in the tray, then transfer to a cooling rack for further cooling for 30 minutes, or enjoy them warm.
Share these Vegan Banana Nut Butter Chocolate Muffins with your loved ones and don't forget to explore our site for more delightful vegan recipes!
