Banana Nut Muffins

These muffins are so easy to make. Expect to produce a half-dozen standard size muffins and feed about three people. That’s how many people it took to devour all of these beauties in the course of about twenty minutes. Every time I make a batch, I can’t help myself. I peer into the oven every five minutes to check on them and croon softly. “Oh! Look at you! You’re so fat!”


Don’t judge, I really like tall muffins. Who doesn’t, c’mon!





MAKING THESE MUFFINS IS SO EASY!


If you’re lucky enough to have a KitchenAid mixer, get it prepped with the bowl and wire whisk. I gathered my ingredients and set the oven to 350 degrees. Just make sure you’re not storing anything precious inside.


The very first thing I did was melt the coconut oil. I put it in a little bowl in the microwave for about 10-15 seconds, but it would also work to put it over the candle flame of a tea light. Do what makes sense to you. After melting, put it in the KitchenAid mixing bowl.


I poured the melted coconut oil into the mixer bowl and then added maple syrup, almond milk, and apple cider vinegar. Turn the mixer on and whisk it on medium speed for a minute. Then add the mashed banana and peanut butter before mixing a bit longer.


I took out a medium-size mixing bowl and put all the dry ingredients together: Flour, baking powder, and baking soda. Mix that up good first, then add in chocolate chips and nuts. Slowly pour the mixture in with the wet ingredients while mixing on medium speed.


Once all have mixed well, I remove the mixing bowl from the KitchenAid and scoop spoonfuls into an oiled silicon muffin baking mold. There is enough mixture for six standard size muffins. Fill each muffin cup almost to the rim. Sprinkle chocolate chips and nuts on top of each muffin.


Put it in the oven for 20-30 minutes. I put my silicone baking mold on top of a grill topper pan. This just makes it easier to put it in and take it out of the oven since its so floppy.


Once the muffins finish baking, pull them from the oven and let them sit out for a few minutes to cool. Serve with whatever suits you. I love eating them with milk or peanut butter. Sometimes both. Enjoy!

Banana Nut Muffins 

Prep Time: 5 minutes

Cook Time: 25 minutes

INGREDIENTS


Muffin Mix

1 tablespoon melted coconut oil
1 Tablespoon maple syrup
1/2 cup almond milk
1/4 teaspoon lemon juice or apple cider vinegar
1 mashed banana
3 tablespoons peanut butter
1 cup baking flour
1 teaspoon baking powder
1/4 teaspoon Baking Soda
1/4 cup Vegan semi-sweet chocolate chips
1/4 cup Walnuts
1/4 cup vegan white chocolate chips


Toppings

1/4-1/2 cup chocolate chips and nuts To sprinkle as desired on top before baking

INSTRUCTIONS

Preheat oven to 350 degrees.


Combine wet ingredients in a mixer and mix until fully combined.


In a separate bowl combine dry ingredients thoroughly. Add toppings and mix dry ingredients into wet ingredients.


Spoon the wet mixture into a greased silicone baking mold. Fill each cup almost up to the rim. Add reserved toppings to all.


Bake for 20-30 minutes. Keep an eye on them. Remove when a toothpick comes out clean. Let cool and serve warm with ice cream or cold with favorite milk.