Vegan Chocolate Banana Muffins, yes please! These sweet muffins make for a healthy and nutritious breakfast or snack throughout the day, and you can use up any ripe bananas you may have hanging around the kitchen. Some varieties of muffins may seem heathy at first glance as they can look as if they're filled with wholesome ingredients, however when taking a closer look there could be up to 3 cups of sugar in one batch of muffins. Seems counteractive to consume all that sugar alongside heath conscious ingredients.
In vegan baking recipes it can be difficult to replace the effects that eggs possess in the process, bananas can actually replace the role that eggs play in a recipe by helping to bind the ingredients together. Some other vegan egg replacements for baked goods include, applesauce, avocado, chickpea liquid, silken tofu, soaked chia and flax seeds.
Here's what you'll need to whip up these nourishing vegan muffins. Ripe bananas, cocoa powder, almond flour, almond milk, almond butter, baking soda, baking powder, vanilla, coconut oil, brown sugar substitute and vegan chocolate chips. Making these muffins not only vegan and packed with protein but gluten-free and keto as well. Serve this with a Vegan Vanilla Latte or a super healthy and organic Soursop Tea .
How healthy is a banana nut muffin?
A banana nut muffin can be very healthy, depending on what ingredients. If there is processed flour and sugar in the muffins, it's best to stay away as this is the equivalent of eating a slice of cake. Using other natural sweeteners and whole grain or nut flours will increase the nutrition in muffin recipes.
Can I add ripe bananas to muffin mix?
Yes, ripe bananas make a perfect addition to any muffin mix; ripe bananas can also be added to pancakes or waffles, cookies, cakes, smoothies, and sauces.
How many carbs in a homemade banana muffin?
In this recipe, there are 16.8 net carbs per muffin.
Are banana muffins high in potassium?
Yes, banana muffins are high in potassium; each of these muffins contains 178mg of potassium.
2 cups Almond Flour, fine ground is best
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Cocoa Powder
1/2 cup Mashed Ripe Banana, about 1 medium-sized banana
150 ml Unsweetened Almond Milk
100 ml Coconut Oil
3/4 cups Brown Sugar Substitute, swerve was used in this recipe
1 teaspoon Vanilla Extract
1/4 cup Unsweetened Almond Butter
1/2 cup Vegan Chocolate Chips
Add the almond flour, cocoa powder, baking soda, baking powder, and salt to a mixing bowl. Mix the ingredients using a whisk or a fork.
Add coconut oil and almond butter to a microwave-safe or glass bowl. Microwave for 30 seconds or until melted. Next, use a whisk to mix in the mashed banana, almond milk, vanilla & brown sugar substitute to the bowl, mixing until smooth.
Using a spatula, fold the wet ingredients into the dry ingredients until combined. Finally, fold the chocolate chips into the batter at the end.
Use an ice cream scoop or large spoon to add the batter evenly into each muffin cup. Place onto a baking tray and into the center rack of the oven, and bake for 20-25 minutes. Insert a toothpick into the center to check if the muffins are cooked; the toothpick should come out clean when the muffins are done. If not, place the muffins back into the oven for an additional 5 minutes.
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