Peetz New VeganBanana Chocolate Chip Muffins baked the S.M.A.R.T. way Vers. 2
Discover the delicious and health-conscious world of Peetz Vegan Banana Chocolate Chip Muffins, baked the S.M.A.R.T. way! These muffins are not only a treat for your taste buds but also a powerhouse of nutrition, crafted with Peetz S.M.A.R.T. Blend Flour—the ultimate solution for those seeking a low-starch, gluten-free, allergen-free, and vegan-friendly baking option.
- Stand Mixer or Hand Mixer
- Bowl
- Muffin Pan
- Muffin papers
Ingredients Dry
- 2 cups Peetz S.M.A.R.T. Blend nutritious (Nutritious, low-starch, allergen-free, all-purpose flour (240g))
- 1.5 tablespoon baking powder
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon Nutmeg
Ingredients Wet
- ½ cup vegan buttermilk (½ cup non-dairy milk mixed with ½ tablespoon freshly squeezed lemon juice and ½ Tablespoon of apple cider vinegar and allowed to sit for 5 minutes)
- 4 large overripe bananas
- 3 tablespoons Apple sauce
- 1/3 cup sunflower oil (Coconut and Olive oils are better fats, but sunflower offers tocopherols with help them last a bit longer 85g)
- ½ cup brown sugar (Both sugars can be replaced with healthier options, such as coconut or palm sugar)
- ½ cup White sugar
- 1 tablespoon pure vanilla
- ¾ cup dairy free dark chocolate chips (I use chocolate chips from Costco, 52% chocolate no dairy.)
- ¾ cup Chopped walnuts (Walnuts add texture and good Omega 3 fats.)
Instructions
- Preheat your oven to 350F and lightly butter/spray or line a muffin pan with liners. Prepare the vegan buttermilk.
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In a large mixing bowl, whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg.
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In another mixing bowl, mash the bananas with a potato masher or fork till they’re completely mashed and liquidy. Add the buttermilk. Stir in the melted fat, sugar, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients. Use a spatula or a whisk to mix the ingredients together well. The batter should be evenly incorporated; a few small lumps are OK, but there shouldn’t be any flour visible. Stir in 3/4 cup/135g of the chocolate chips.
- Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Sprinkle the remaining 1/4 cup/45g over the tops of the muffins. Bake the muffins for 22-25 minutes, or until just they’re becoming golden at the edges. Allow the muffins to cool in the muffin pan for 10 minutes. Remove the muffins from the pan and allow them to cool on a cooling rack for 30 minutes before enjoying.
Notes
Muffins can be stored in an airtight container for up to 4 days, or frozen for up to 6 weeks.
For a smaller batch, recipe can be halved.
