These banana bread muffins are the obvious solution to a problem that needed solving for a long time. What a great treat to start the day.
Ingredients
- 2 ripe bananas, peeled
- 1 tablespoon maple syrup
- ½ cup (125 ml) plant-based milk, e.g., rice coconut milk
- ¼ teaspoon apple cider vinegar
- 1 tablespoon coconut oil, melted
- 1 cup (125 ml) all-purpose flour
- ¼ cup (25 g) hazelnut meal (save a bit to sprinkle on top right before baking)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup (50 g) chocolate chunks (save a few to add on top right before baking)
How to Make It
- Preheat the oven to 350°F/180°C.
- In a large bowl, mash the bananas. Add the maple syrup, plant-based milk, apple cider vinegar, and coconut oil. Whisk to combine.
- To the same bowl, add the flour, hazelnut meal, baking powder, and baking soda. Stir to combine. It should be a thick batter.
- Add in about ¾ of the chocolate chunks. Stir to combine.
- Scoop the batter into a muffin pan lined with muffin papers or silicone forms. The batter should be enough for 8 muffins. Divide the rest of the chocolate chunks among the muffins.
- Bake for 20 to 25 minutes until golden on top. You can use a toothpick or small wooden stick to check if the muffins are baked all the way through. Let them cool off a bit before digging in, then dig in deep and never stop.