Plant-Based Banana Chocolate Chip Muffins
Ingredients
-
3
medium
very ripe bananas
-
1
serving
Bob's Red Mill egg replacement
-
⅓
cup
sweetened or unsweetened condensed coconut milk
-
1
cup
packed brown sugar
-
1½
cups
Bob's Red Mill All Purpose Flour
-
1
tsp
baking soda
-
1
tsp
salt
-
½
cup
vegan chocolate chips
-
¼
cup
chopped walnuts
Instructions
- Preheat your oven to 350°F.
- Lightly coat 12 muffin tin liners with coconut oil spray.
- In a large bowl, mash the bananas with a fork.
- Whisk in the egg replacement, coconut milk, and brown sugar.
- In a separate bowl, combine the flour, baking soda, and salt.
- Add the flour mixture to the banana mixture and combine well.
- Fold in the chocolate chips and walnuts.
- Dollop equal amounts of batter into 12 muffin cups.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 3-4 minutes in the pans, then remove and cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
6g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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