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I love these chocolate chip banana muffins because they're tender yet satisfying, and come out of the oven with a beautiful domed top. They're based on these vegan muffins from Beaming Baker. If you want to use a flax egg, check out the original recipe, which also has a nut-free option.
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
( recipe )
Questions? Ask 'em!
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
( recipe )
Questions? Ask 'em!