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Banana Muffins With Chocolate Hazelnut Crunchies

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“Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with Chocolate Hazelnut Crunchies instead of chocolate chips.”
READY IN:
50mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • 34 cup unsweetened vanilla almond milk
  • 13 cup agave nectar
  • 14 cup canola oil
  • 14 cup unsweetened apple juice
  • 2 large overripe bananas, mashed roughly
  • 1 cup flour
  • 1 cup spelt flour
  • 1 12 tablespoons baking powder
  • 12 teaspoon nutmeg
  • 34 teaspoon salt
  • 14 cup chocolate, hazelnut crunchies (Recipe #533215) or 14 cup miniature chocolate chip

Directions

  1. Heat the oven to 375F and line a muffin tin.
  2. In a bowl, beat together milk, agave, canola, apple juice and bananas.
  3. Stir in the flours, baking powder, nutmeg and salt until just combined.
  4. Fold in the Chocolate Hazelnut Crunchies.
  5. Bake for 25 - 30 minutes, until they test done.

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