Peanut Butter Chocolate Banana Muffins 1 Bowl

Name: Peanut Butter Chocolate Banana Muffins 1 Bowl
Total time: 45 min
Ingredients: 2 Banana; ½ cups Almond butter; ¾ cups Milk; 3–5 tbsp Coconut sugar; 1 tsp Vanilla; ⅓ cups Cocoa powder; 2 tbsp Oil; 1 ½ cups Flour; 2 ¼ tsp Baking powder; ¼ tsp Baking soda; 1 tsp Ground spices or spice blend of choice; ¼ tsp Salt; ¼ cups Oats; ¼ cups Chocolate; 3 tbsp Chocolate chip

By Vegan Richa · 45 min

Ingredients

Banana2
Almond butter½ cups
Milk¾ cups
Coconut sugar3–5 tbsp
Vanilla1 tsp
Cocoa powder⅓ cups
Oil2 tbsp
Flour1 ½ cups
Baking powder2 ¼ tsp
Baking soda¼ tsp
Ground spices or spice blend of choice1 tsp
Salt¼ tsp
Oats¼ cups
Chocolate¼ cups
Chocolate chip3 tbsp

Instructions

Preheat the oven to 180 C (350 F) and line a muffin tin with liners.
In a blender, add all the wet ingredients and blend until smooth. Or mash the banana until lump-free, then add the remaining wet ingredients and mix until smooth.
Add the flour, baking powder, baking soda, spices and salt. Pulse once or twice, or mix into the wet bowl until just combined. Use a spatula to mix in any dry pockets. If the batter is stiff, fold in 1-2 tbsp non-dairy milk.
Fold in the oats and chocolate chunks. If you like, swirl in extra almond or peanut butter while filling the liners.
Pour the batter into the lined tin and top with nuts or chocolate chips.
Bake at 180 C (350 F) for 23-26 minutes, until a toothpick inserted in the centre comes out almost clean.
Cool 10 minutes in the tin, then cool on a rack under a light towel. Store covered on the counter for up to 2 days, or refrigerate for up to a week.

Summarized from Vegan Richa's video. Watch it for the details.

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