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Vegan Banana Chocolate Chunk Muffins

V, GF
Servings 12 muffins
Author Ashley

Ingredients

  • 1 cup mashed ripe banana (approximately 2 large bananas)
  • 1/3 cup neutral flavoured oil
  • 1/4 cup maple syrup
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup chickpea flour
  • 1/2 cup almond flour
  • 1/4 cup buckwheat flour
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup dark chocolate, chopped

Instructions

  • Preheat the oven to 400ºF. Line a muffin pan with muffin liners and set aside.
  • In a blender, combine all of the wet ingredients and blend until completely smooth.
  • In a medium mixing bowl, mix together all of the dry ingredients. Pour in the banana mixture and stir well until completely combined. Fold in the chopped chocolate until evenly distributed.
  • Transfer the batter to the prepared muffin pan, using a 1/4 cup measure for each muffin.
  • Bake for 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
  • Allow to cool for about 10 minutes in the pan before transferring to a cooling wrack. The muffins will keep for up to 4 days in an airtight container.