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.
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.