Banana Almond Muffins (Edit recipe)

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If you’re looking for a snack that is sweetened with fruit (banana and applesauce) with the optional addition of chocolate chips, these banana almond muffins are for you.

These took me 3 tries to nail, and I’m so happy I finally got the texture I was looking for - fluffy and moist!

These are great for schools because they are peanut free (though, you can use peanut butter if you wish!) and are great for kids because they are filled with wholesome ingredients. They are also gluten free and vegan!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 9

Ingredients

1 whole Banana, mashed
0.333 cup Milk, dairy free or regular
0.333 cup unsweetened Applesauce
0.25 cup Almond Butter, can sub peanut butter or nut free butter
1 tsp Apple Cider Vinegar
1.333 cup Oat Flour
1 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Sea Salt
0.25 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix the wet ingredients together and add in the dry ingredients.
Once mixed, fold in the chocolate chips. The batter will be thick and sticky.
Scoop into a lined muffin tin and bake at 350 for 20 min.
Cool for 15 minutes before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	7 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	227 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.