One-Bowl Chocolate Peanut Butter Banana Muffins (vegan & gluten-free!)
These addicting muffins are healthy-enough for breakfast but taste like dessert!
Servings 12
Calories 257kcal
Cost $7
Equipment
- 1 oven
- 1 mixing bowl large
- 12 muffin liners optional, grease your pan if not using liners
- 1 spatula
Ingredients
- 2 bananas large and ripe
- 1 tablespoon flax seed mixed with 2.5 tablespoon water to make a flax egg
- 1 ½ teaspoon baking soda
- 3 tablespoon maple syrup
- ½ cup coconut sugar
- ¼ cup peanut butter creamy
- 2 ½ tablespoon applesauce
- ½ cup cocoa powder
- ¾ cup rolled oats
- 1 ¼ cup almond flour
- ½ cup vegan chocolate chips plus more for topping
Instructions
- Preheat the oven to 350F. Prepare a muffin pan by greasing it or using muffin liners.
- Make a flax egg by mixing the flax and water and set aside for 3 minutes until it thickens.
- In a large mixing bowl, mash banana and add flax egg. Add in baking soda, maple syrup, coconut sugar, peanut butter, and applesauce. Whisk. Sift in cocoa powder then whisk again.
- Add oats and almond flour to the bowl. Mix until completely combined. Fold in chocolate chips then scoop the batter into the muffin pan, filling each cup about ¾ of the way. Top with chocolate chips.
- Bake for 25-27 minutes until a fork combs out clean. Let cool fully before removing from pan.
- Serve and enjoy!
Notes
Let the muffins cool completely before removing from the pan and/or removing the muffin wrappers.
Grease the muffin tin, use a non-toxic non-stick muffin tin, or line with parchment muffin liners to ensure your muffins come out easily.
Add in any mix-ins you’d like besides chocolate chips including crushed walnuts, crushed pecans, cacao nibs, or even dried cranberries.
Nutrition
Calories: 257kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 175mg | Potassium: 227mg | Fiber: 6g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
