Simple Way to Vegan Chocolate Chip Muffins No Milk

Banana Almond Chocolate Chip Muffins

Simple, chocolate chip muffins in vegan form, with less than 300 calories.

Recipe Summary Banana Almond Chocolate Chip Muffins

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Ingredients | Vegan Chocolate Chip Muffins No Milk

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)

1 scoop vanilla protein powder (Optional)

1 ¼ teaspoons baking soda

1 teaspoon cacao powder (Optional)

½ teaspoon coarse salt

3 overripe bananas, mashed

½ cup turbinado sugar (such as Sugar in the Raw®)

6 tablespoons unsalted butter, melted

1 ½ egg

¾ cup semisweet chocolate chips

½ cup sliced almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.

Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.

Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

If the batter is too thick, thin it with a little coconut milk or creamer.

Info | Vegan Chocolate Chip Muffins No Milk

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 12 Yield: 1 dozen muffins

TAG : Banana Almond Chocolate Chip Muffins

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