Moist VEGAN Banana Chocolate Chip Muffins baked S.M.A.R.T.
Nutritious, low-starch, Vegan, Gluten/Allergen-Free, Refined Sugar-Free, Muffin
Equipment
- 1 Stand or Hand Mixer
- 1 Cupcake Liners
- 1 Muffin Pan
- 1 Cooling Rack
Ingredients
Wet Ingredients
- 4 medium to large very ripe bananas (Aprox 1 1/3 cup mashed)
- 1/3 cup melted coconut oil
- ¾ cup Organic coconut milk Almond and Cashew milk can be substituted
- ¼ cup mung fruit sweetener
- ¼ cup Stevia
- 1 Chia egg 1 tablespoon of freshly ground Chia + 4 tablespoons water, whisk together, set for 15 mins
- 2 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup Peetz S.M.A.R.T. Blend Nutritious, low-starch one-to-one all-purpose flour.
- ½ cup Oat flour It is easier to use large flake gluten-free oatmeal and with a food processor or coffee grinder, make your flour. The finer the better.
- ¾ cup almond meal* Nut-Free substitution in Notes
- 1 tbsp baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1/2 cup chocolate chips
- 1/2 cup walnuts chopped (optional)
Optional Topping
- 2 –3 tablespoons vegan chocolate chips
Instructions
INSTRUCTIONS
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, cashew milk, sugar, chia egg, and vanilla. Whisk until well incorporated.
- Sift your flours for lighter and more fluffy muffins.Add all dry ingredients: S.M.A.R.T. Blend, oat flour, almond meal*, baking powder, baking soda and salt. Whisk together well, until incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.
- Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.
- Bake for 18-25 minutes. Mine took 24 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
Notes
NOTES
– *To substitute almond meal with oat flour: use a TOTAL of 1 + 2 tablespoons of S.M.A.R.T. ¾ cups oat flour. Sift your flours for lighter and more fluffy muffins.
**I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
– *To substitute almond meal with oat flour: use a TOTAL of 1 + 2 tablespoons of S.M.A.R.T. ¾ cups oat flour. Sift your flours for lighter and more fluffy muffins.
**I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
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