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Sweet Tooth - Healthy Style
VEGAN BANANA-WALNUT CHOCOLATE CHIP MUFFINS
Prep Time: 15 min | Cook Time: 20 min | Yields: 12 muffins
1 1/2 cups raw walnuts
2 cups rolled oats
1/4 cup whole oats
1/2 cup bran (or more oats)
2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp apple cider vinegar
2 large ripe bananas
1 Tbsp softened virgin coconut oil + another 1 tsp for greasing muffin tins
1/2 tsp vanilla extract
1/2 cup maple syrup (or agave, or bee-free honey)
1/4 cup vegan chocolate chips
Preheat oven to 400 degrees.
In a high-speed blender, process to oats and walnuts into flour. Be careful to not blend too long where the walnuts turn into a too sticky walnut butter. Pour this mixture into a large bowl and add in the salt, baking powder, cinnamon, whole oats and bran. Stir to combine.
Add to the blender all the wet ingredients, bananas, oil, vinegar, maple syrup. Blend until smooth.
Fold the wet into the dry and stir until a thick yet moist batter forms.
Fold in the chocolate chips.
Allow the batter to sit for at least three minutes before loading the muffin tins. This allows the bran and oats to soften a bit as they absorb the liquid. This also thickens the batter so things stay fluffier when baking.
Bake for 10 minutes at 400 degrees, then reduce heat to 350 and bake an additional 8-10 minutes, or until edges of muffin top begin to brown.
Remove muffin tin from oven and allow the muffins to cool for 10 minutes before removing from tin. Serve warm. Store in the fridge or freezer. Leftover muffins can be served warmed or chilled. Re-heat in a 400 degree oven for ten minutes or for 15-30 seconds in the microwave.
Instructor Spotlight
NICOLE BEREZO
🤤 Favorite Snack:
Sweet peppers on toasted wheat naan
🎧 Pump Up Song:
When Doves Cry; Prince
🧘🏽♀️ Favorite Move:
High bar plank to pike
📲 Follow Nicole @nic_bee129