Banana Chocolate Chip Vegan Muffins Stuffed with Almond Butter

I love desserts. There’s something just so satisfying about a good dessert, whether it be some ice cream, some cookies, or some good rich banana chocolate chip vegan muffins.  This recipe for almond butter stuffed vegan chocolate chip muffins is my go-to recipe to bring to potlucks to show just how delicious vegan desserts can be.





 

In addition to having a mean sweet tooth, I love peanut butter. In fact, have probably eaten peanut butter in more combinations than you can fathom.  Seriously challenge me.

You: Peanut butter and banana?
Me: Duh.  Next.

You: Ok what about a peanut butter and strawberry sandwich?
Me: Yep, it’s a step up from bananas.  Pro tip: add honey, ginger and cinnamon to it and you have one of my favorite lunches.
You: Hmm, peanut butter and carrots?
Me: That’s my go to snack!
You: No ok, now I got one.  A peanut putter, pickle and lettuce sandwich?

Me: YEP, even that too (thanks Grandma, I don’t know why you made me those growing up as a kid, but it lends to my peanut butter street cred now).

 

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Anyways, point it, I love peanut butter.  I also love almond butter.  And cashew butter.  Just all the nut butters basically.  When you pair it with chocolate, awesome.  When you pair it with chocolate and bananas, even better.  When you put nut butter, chocolate chips and bananas into vegan MUFFINS???

 

Reaction to Banana Chocolate Chip Vegan Muffins

 

That’s what these babies are: banana chocolate chip vegan muffins STUFFED with almond butter.  They are delicious and addicting.
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I’m obsessed. You will be too.  I mean, who doesn’t love muffins? Especially banana chocolate chip muffins stuffed with almond butter.  It’s a mouthful to say, but you’re just warming your mouth up to devour these genius creations.

 

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Banana Chocolate Chip Vegan Muffins Stuffed with Almond Butter

 

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Chocolatey. 

Melty. 

Gooey. 

Banana-y. 

Moist-y. 

Peanut Buttery. 

Get in my mouth-y

 

 

 

 

 

Go forth and make banana chocolate chip vegan muffins, my friends.  And after you do, perhaps while you are in the middle of a decadent banana-chocolate-chip-almond-butter mind-blowing mouthful, leave me a comment and share your thoughts!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your almond butter stuffed banana chocolate chip muffin creations!  

 

What’s the most interesting peanut butter combination you’ve eaten?

Buen provecho,
Becca




Vegan Chocolate Chip Banana Muffins STUFFED with Almond Butter

These rich chocolate chip banana muffins are stuffed with almond butter for an extra flavor kick. Best served warm with a tall glass of almond milk.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Servings 12 muffins

Ingredients
  

  • 1 flax egg ***
  • 2 c flour I find that 1 C whole wheat flour + 1 C coconut flour works best
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 bananas mashed
  • 3/4 cup almond milk
  • 1/4 c coconut oil melted
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 1 tsp apple cider vinegar
  • 1/2 cup mini vegan chocolate chips
  • cup ~ 1/4 - 1/3almond butter optional

Instructions
 

  • Make your flax egg and put it in the refrigerator.
  • Preheat the oven to 400. Mix the flour, baking soda, baking powder, salt and cinnamon together.
  • Add your mashed banana to the dry ingredients and mix.
  • Add in your wet ingredients (almond milk, coconut oil, flax egg, vanilla extract, apple cider vinegar, and maple syrup). Mix well.
  • Fold in the chocolate chips. *
  • Spray your muffin tin with non-stick spray or lightly coat with coconut oil. Fill the muffin tins 1/3 of the way and make a little dent/well in the middle.**
  • Place about a teaspoon of almond butter in the middle of each muffin and then cover with more muffin mixture.***
  • Bake at 400 for 15 minutes. Remove and let cool on a wire rack.

Notes

* Recipe for flax egg is here
 
* Pro tip:  Freeze vegan chocolate chips.  I've found they can get tacky/sticky in a cupboard.
 
** Pro tip: Don't use muffin/cupcake papers.  One, when you peel the paper off the muffin you lose some precious crumbs or even gasp, a rogue chocolate chip! and two, I find they do not cook as well in the papers.
 
*** Pro tip: Any nut butter will work, I prefer almond butter because I think it has a richer, more complementary flavor to the banana.

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