Recipe: Appetizing Vegan Banana Nut Chocolate Chip Muffins

Vegan Banana Nut Chocolate Chip Muffins. Moist and delicious banana chocolate chip muffins with simple ingredients. The recipe is vegan, gluten-free, and super easy to make. These tender banana muffins are great for breakfast or as dessert!

Vegan Banana Nut Chocolate Chip Muffins Line two muffin pans with liners and set aside. In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate. You can have Vegan Banana Nut Chocolate Chip Muffins using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Banana Nut Chocolate Chip Muffins

  1. You need 1 cup of Whole Wheat flour.
  2. It's 1 cup of Coconut Flour.
  3. Prepare 1 tsp of Baking soda.
  4. Prepare 1 tsp of Fine Sea Salt.
  5. It's 5 small of Ripe Bananas.
  6. You need 1/2 cup of Organic Sugar, Honey, or Maple Syrup.
  7. It's 1/2 cup of Unsweetened plant based milk.
  8. Prepare 2 tsp of Vanilla Extract.
  9. Prepare 1 cup of Vegan Chocolate Chips.
  10. It's of Coconut oil.
  11. Prepare 1/4 cup of Flax seed meal.
  12. It's 1 cup of Chopped walnuts.

Vegan Banana Nut Chocolate Chip Muffins instructions. Add Bananas, milk, vanilla, & sweetener. Vegan Banana Oatmeal Blender Muffins- incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free) FINALLY. The day has come, my friends.

Vegan Banana Nut Chocolate Chip Muffins instructions

  1. Set oven to 350°F. In a mixer combine dry ingredients listed, including flax meal and walnuts...and mix for 1 minute to blend..
  2. Add Bananas, milk, vanilla, & sweetener. Blend until combined (about 2 minutes). Set aside..
  3. Using a 12 cup muffin tin, or two 6 cup muffin tins, lightly grease the tin with coconut oil using fingers..
  4. Generously spoon the batter into each tin filling to the very top..
  5. Carefully place 6-8 chocolate chips on top of each uncooked muffin..
  6. Bake in oven on middle rack for approximately 20-25 minutes until lightly browned. Remove from oven and allow to cool about 5 minutes. Remove carefully from tin with knife if needed. Serve or freeze..

A vegan version of my beloved flourless muffin recipe that is just as fluffy, moist and delicious as the original. Muffins will be just a touch drier and not as fluffy, but still good! I used regular flour and added vegan chocolate chips. The muffins are tender, not gummy, and have a great banana flavor. Perfect for using over ripe bananas.

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