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!
Servings: 12 Muffins
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.