Vegan Banana Nut Chocolate Chip Muffins
Vegan Banana Nut Chocolate Chip Muffins

Hi, I am Marie. Today, we’re going to make vegan banana nut chocolate chip muffins recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Vegan Banana Nut Chocolate Chip Muffins Recipe

Vegan Banana Nut Chocolate Chip Muffins is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Vegan Banana Nut Chocolate Chip Muffins is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan banana nut chocolate chip muffins using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Banana Nut Chocolate Chip Muffins:

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

Steps to make Vegan Banana Nut Chocolate Chip Muffins:

  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.

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