:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/kOKx4bQFOJrXNRE7l9rG/f561336e9f2dc618a287a7d34678f7.jpg "Chocolate Banana Crunch Muffins")
Chocolate Banana Crunch Muffins
Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)!
Ingredients
- 3 ripe bananas
- 1⁄4 Cup melted coconut oil
- 1⁄2 Cup maple syrup
- 1 chia egg
- 1⁄4 teaspoon almond extract
- 1.07 Cup oat flour
- 3⁄4 Cup almond flour
- 1⁄2 Cup unsweetened cocoa flour
- 11⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 Cup Granola
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Directions
Preheat the oven to 325°F. Spray a standard 2-muffin pan with cooking spray
Peel bananas and add to a large mixing bowl. Using a hands or fork, mash bananas until a little chunky. Add the rest of the wet ingredients: coconut oil, maple syrup, chia egg, and almond extract. Mix with spatula until well incorporated.
Add all dry ingredients: oat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Mix together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
Fold in1/2 cup of granola (save rest for topping).
Pour batter evenly into cupcake liners about 1/4 cup for each. Sprinkle granola on top.
Bake for 20 minutes.
Place the muffin pan on a cooling rack. Allow to cool for about 20 minutes.
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TASTElistChocolate Banana Crunch Muffins
Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)!
Preheat the oven to 325°F. Spray a standard 2-muffin pan with cooking spray
Peel bananas and add to a large mixing bowl. Using a hands or fork, mash bananas until a little chunky. Add the rest of the wet ingredients: coconut oil, maple syrup, chia egg, and almond extract. Mix with spatula until well incorporated.
Add all dry ingredients: oat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Mix together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
Fold in1/2 cup of granola (save rest for topping).
Pour batter evenly into cupcake liners about 1/4 cup for each. Sprinkle granola on top.
Bake for 20 minutes.
Place the muffin pan on a cooling rack. Allow to cool for about 20 minutes.
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