Cinna-Choco-Nana-Nutter Muffins

Our family has REALLY been enjoying this new recipe! And I love that they are quick and easy – just throw everything into the food-processor and off you go! Since we are now living where we have bananas growing right in the yard year-round, we are always on the lookout for a new recipe to use some bananas! These muffins are moist and delicious and are more chocolatey than banana tasting. We eat them for breakfast, a quick snack or even for dessert. They would be amazing with a scoop of ice cream on top!

Ingredients

• 2 cups rolled oats
• 2/3 cup dark cocoa powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ¼ cup natural peanut butter (no added sugar or salt)
• 1/3 cup coconut sugar
• 1 tablespoon vanilla extract
• 2/3 cup almond milk
• 2 tablespoons vinegar
• 1 cup mashed ripe bananas
• ¾ cup vegan dark chocolate chips
• Add nuts if desired
• Granola for topping – optional

Instructions

1. Preheat oven to 425 degrees.
2. Line muffin pan for 12 muffins with cupcake liners or spray with oil.
3. Place oats in food processor and process until it resembles flour.
4. Add remaining dry ingredients and lightly process to mix.
5. Add remaining ingredients (except chocolate chips) and process until smooth. Remove blade from food processor and stir in chocolate chips.
6. Divide evenly into prepared muffin pan.
7. Sprinkle with granola, if desired, and lightly press into batter.
8. Bake at 425 degrees for 5 minutes, then reduce temperature to 350 degrees and bake an additional 10-11 minutes.
9. Serve warm and enjoy!

Tips

Store any leftovers in air-tight container and reheat in over at 350 degrees for 6 minutes to
enjoy warm.

Great idea to double the recipe to make 24 muffins! Enough to last a couple of days for
a quick breakfast, snack or even dessert – or share with friends…. If you can.

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Cinna Choco Nana Nutter Muffins

These muffins are moist and delicious and are more chocolatey than banana tasting. We eat them for breakfast, a quick snack or even for dessert. They would be amazing with a scoop of ice cream on top!

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Vegan

Servings: 12 Muffins

Author: Shawn Tucker

Equipment

• 1 Food Processor
• 1 Muffin pan

Ingredients

• 2 cups Rolled oats
• ⅔ cup Dark cocoa powder
• 1 Tbsp Baking powder
• 1 tsp Baking soda
• 2 tsp Cinnamon
• ½ tsp Salt
• ¼ cup Natural peanut butter (no added sugar or salt)
• ⅓ cup Coconut sugar
• 1 Tbsp Vanilla extract
• ⅔ cup Almond milk
• 2 Tbsp Vinegar
• 1 cup Mashed ripe bananas
• ¾ cup Vegan dark chocolate chips
• Add nuts if desired
• Granola for topping – optional

Instructions

• Preheat oven to 425 degrees.
• Line muffin pan for 12 muffins with cupcake liners or spray with oil.
• Place oats in food processor and process until it resembles flour.
• Add remaining dry ingredients and lightly process to mix.
• Add remaining ingredients (except chocolate chips) and process until smooth. Remove blade from food processor and stir in chocolate chips.
• Divide evenly into prepared muffin pan.
• Sprinkle with granola, if desired, and lightly press into batter.
• Bake at 425 degrees for 5 minutes, then reduce temperature to 350 degrees and bake an additional 10-11 minutes.
• Serve warm and enjoy!

Notes

Store any leftovers in air-tight container and reheat in over at 350 degrees for 6 minutes to enjoy warm.

**Tips – Great idea to double the recipe to make 24 muffins! Enough to last a couple of days for a quick breakfast, snack or even dessert – or share with friends…. If you can.