Banana Muffins With Chocolate Hazelnut Crunchies
"Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with Recipe #533215 instead of chocolate chips."
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3⁄4 cup unsweetened vanilla almond milk
- 1⁄3 cup agave nectar
- 1⁄4 cup canola oil
- 1⁄4 cup unsweetened apple juice
- 2 large overripe bananas, mashed roughly
- 1 cup flour
- 1 cup spelt flour
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon nutmeg
- 3⁄4 teaspoon salt
- 1⁄4 cup chocolate, hazelnut crunchies (Recipe #533215) or 1/4 cup miniature chocolate chip
directions
- Heat the oven to 375F and line a muffin tin.
- In a bowl, beat together milk, agave, canola, apple juice and bananas.
- Stir in the flours, baking powder, nutmeg and salt until just combined.
- Fold in the Chocolate Hazelnut Crunchies.
- Bake for 25 - 30 minutes, until they test done.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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