Recipe
1. Preheat the oven to 350F/175F
2. Combine the dry ingredients in a bowl. Gently whisk it together, it does not need to be mixed thoroughly. Use a sifter to sift the dry ingredients into a large separate bowl.*
3. Add in the wet ingredients and mix together thoroughly.
4. In a standard 12-slot muffin tray, line each slot with standard 2-inch baking cups. You can grease the muffin tray if you are not using baking cups. Pour the batter evenly into each slot. They can be filled to the top if you have enough batter.
5. Bake in the oven for 20-25 minutes until golden brown. Use a toothpick to check if they are done. If it comes out clean, they're ready.
6. Allow to cool for 10-15 minutes before serving.*
Enjoy :)
Notes
*You can use whole-wheat or gluten free flours in place of all-purpose flour. Ensure to measure out 250g instead of measuring in cups.
*If you don't have ground flaxseed, you can skip it completely! The banana is the main binder in this recipe.
*You can substitute peanut butter with any nut or dairy-free butter.
*You can substitute the maple syrup with 1 cup of agave nectar or organic white sugar.
*I recommend using almond or cashew milk. Nut milks will make the muffin have a more silky texture.
*Vegan chocolate chips can sometimes be hard to find, but most dark chocolate is vegan. Make sure to check the label. You can crush up the dark chocolate and add it in the mix. Or you can simply replace the chocolate chips with fruit or nuts.
*You do not need to sift the dry ingredients, but sifting helps to aerate the ingredients and ensure they are well-combined. It also avoids clumps which can result in unpleasant pockets of flour in the muffins. If you skip sifting, make sure to whisk the dry ingredients very well with a whisk.
*These muffins are very moist and are hold together much better when they have cooled completely.
