No-Sugar Banana Chocolate Chip Protein Muffins (Vegan, Peanut-Free) (Edit recipe)

With a deliciously moist texture, these no-sugar banana chocolate chip protein muffins get their sweetness from 4 mashed bananas; the flavor pairing so well with Pascha 70% Cacao No Sugar Added Dark Chocolate Chips with Organic Stevia. If you are following a no-sugar diet, or simply trying to eat less sugar, these muffins are a must-try for breakfast, snack time, or dessert.

10 minutes

26 minutes to 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	15 g
Carbohydrates:	32 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	347 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 12

Ingredients

10 Tbsp Unsweetened Vanilla Almond Milk, 1/2 cup + 2 Tbsp (unsweetened plain almond milk can be used too, or your favorite plant milk)
1 Tbsp Apple Cider Vinegar
4 whole Banana, Very ripe bananas, chilled then peeled & mashed
0.5 cup Plant Based Butter, 1 stick, softened at room temperature
1 tsp Pure Vanilla Extract
1.333 cups All Purpose Flour
0.666 cup Vanilla Protein Powder, Vegan protein powder
1 tsp Baking Soda
0.75 tsp Salt
8 oz Pascha 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia, One 8oz bag (about 1.5 cups); divided use

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Process

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

Preheat oven to 350°. Gently mist 12-cup nonstick muffin pan with nonstick baking spray, wiping off excess with paper towel. Line 12 muffin cups with paper liners, if desired.
Combine almond milk and vinegar in small bowl; let sit for 10 minutes.
Mash bananas in large mixing bowl. Add softened plant butter and vanilla. Use handheld electric mixer to beat on high speed until combined (mixture will be combined but you will see small flecks of butter).
In medium mixing bowl, whisk to combine flour, protein powder, baking soda and salt. Add to bowl with banana mixture. Beat on high speed to mostly combine. Pour in almond milk mixture; beat to combine, scraping sides of bowl, as needed (mixture will be completely smooth).
Stir in 1 1/4 cups dark chocolate chips.
Spoon batter into muffin cups, filling each one to the top.
Place 4-5 chips, of the remaining 1/4 cup dark chocolate chips, on top of each one before placing in the oven.
Bake on middle rack of oven for 26 to 30 minutes, or until golden and muffins appear done. Allow to cool on wire rack at least 30 minutes before removing from muffin pan. Serve at room temperature. Makes 12 muffins.

Notes

Store at room temperature in an airtight container for up to 2 days, and an additional 2 days in refrigerator. Refrigerated muffins can be warmed in microwave for 5-10 seconds before serving.