Vegan Pumpkin Chocolate Chip Banana Muffins
Moist and fluffy pumpkin chocolate chip muffins packed flavor and sweetness.
Ingredients
- 2 medium overripe bananas
- 1 cup oat flour
- 1/2 cup whole wheat pastry flour (I used Bob's Red Mill)
- 1/4 cup dark chocolate chips (I used dark chocolate chunks)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk
- 1/4 cup canned pumpkin
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 350° F.
- Add the oat flour, pastry flour, cinnamon, pumpkin pie spice, baking powder, and baking soda to a large mixing bowl.
- Mix the ingredients well to combine.
- In separate mixing bowl, mash the bananas thoroughly.
- Mix in the nut milk, canned pumpkin, and pure maple syrup.
- Pour the wet mixture into dry, then mix until a muffin batter forms.
- Gently fold in the chocolate chips.
- Line or grease a muffin pan, then evenly distribute the batter between eight cavities.
- Add a few more chocolate chips on top of each muffin.
- Bake the muffins for about 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a bit, then dig in and enjoy!
Notes
nomeatfastfeet.com