No Added Sugar Banana Chocolate Chip Muffins
No Added Sugar Banana Chocolate Chip Muffins!
This recipe is adapted from V's Kitchen, and I saw Mr & Mrs Vegan make a delicious looking one on Instagram! ☺
The change I made was to omit the 1/2 cup olive oil (I ran out) and replace it with soymilk and peanut butter. It turned out a bit kueh-like (which is always the case when oil is omitted) but I found it really enjoyable!
Bananas + Chocolate + Peanut Butter is always a winning combination ;)
Made mostly with oat flour because I ran out of my usual spelt flour! Surprisingly, it didn't turn out dense and hard-as-a-rock, but its was moist and fluffy! I found it bit too much on the moist side at first, but after cooling properly it firmed up. And this also means that leaving it in the fridge for a couple of days won't make it dry out too much! ☺
I used homemade chocolate for this. I stirred the batter too much after adding in the chocolate, so they kinda melted and disappeared into the batter. :X
These photos were taken a day after baking, by the way.
Banana Chocolate Chip Muffins
Makes 10 medium-sized muffins
Ingredients
- 4 medium-sized ripe bananas (I used 3 large)
- 1 1/2 cup flour (I used 1/4 cup spelt flour and 1 1/4 cup oat flour)
- 150ml soymilk/other milk of choice*
- 1/4 cup natural peanut butter*
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 1/4 cup chopped up chocolate (I used homemade dark chocolate)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Note: For a less kueh-like (low-fat) texture, use 1/2 cup oil in place of soymilk and PB
Method
- Mash/puree the bananas.
- Blend soymilk and PB together.
- Add the PB mixture and vanilla essence to bananas and mix well.
- Mix in the flour, baking powder and baking soda.
- Fold in the chia seeds and chocolate.
- Pour into well-oiled muffin cups (fill almost all the way up) and bake in a preheated oven at 180 deg C for 35-40 mins, or until toothpick poked in the center comes out clean. Cool and enjoy!
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