Sometimes you buy too many bananas. Sometimes they don't get eaten. And these banana muffins are my go to recipe for over-ripe, almost-ready-for-the-compost-heap bananas. They're worth heating up the kitchen for a half an hour, even in the July heat. Good muffins rarely last a day in my house, and these get gobbled in a heart beat.
Chocolate Banana Muffins
Dry ingredients:
1 1/4 cups all-purpose flour
1 cup rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet Ingrients:
2 mashed bananas
3/4 cups soy milk
1/2 cup apple sauce
1/2 tsp vanilla extract
1/4 cup wheat germ
1/2 cup vegan chocolate or carob chips
Preheat the oven to 400 degrees.
In a large mixing bowl, combine the dry ingredients. In another bowl, combine the remaining ingredients, except the chips. Stir to combine. Then pour the dry ingredients into the wet ingredients, stirring just enough to combine. Gently fold in the chocolate chips.
Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake for about 20 minutes.
12 servings: 212 cal (4g fat, 40g carbs, 5g protein)
Lentil walnut burgers.
1 week ago
Awesome. I love using apple sauce instead of oil in muffins too. They are already so calorie intense. Looks good!
I like the inclusion of the rolled oats.... such a good combo with bananas. Sounds like a really yummy breakfast muffin.
mm these look so good!