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–+ servings

Banana & Peanut Butter, Choc Chunk Muffins - gluten-free, vegan

The Balanced Kitchen
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Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine American, English
Servings 12 muffins

Equipment

  • 12 hole muffin tray, muffin cases (optional), food processor

Ingredients
  

  • 2 large ripe bananas or 3 medium
  • 50 mls pure maple syrup
  • 80 g solid coconut oil
  • 1 tsp vanilla extract
  • 50 g coconut sugar
  • 200 g wholemeal buckwheat flour
  • 2 TBSP chia seeds
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 1 TBSP apple cider vinegar
  • 100 g peanut butter
  • 60 g dark chocolate chunks

Instructions
 

  • Place all of the ingredients (EXCL. the dark chocolate) into a food processor and process for about 1 minute until thoroughly mixed and combined.
  • Take the food processor jug off the machine and stir through the dark chocolate chunks until evenly spread.
  • Spoon the mixture into the muffin tray (use muffin cases if desired for easy removal or grease the muffin tray if not using the cases). Continue to fill until each of the 12 holes has an even amount of mixture.
  • Place the muffin tray into a pre-heated oven at 180 degrees C for 15 minutes.
  • Check the muffins are cooked through by inserting a metal skewer and seeing that it comes out clean.
  • Leave the muffins to cool on a wire rack. Once cooled, serve or store in an airtight container for up to 3 days.

Notes

Brush with a little pure maple syrup before serving - optional
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