One Bowl Vegan Banana Maple Muffins
Who doesn’t love a good, easy, and quick dessert recipe? These muffins will not disappoint in the flavor or texture department. Even the kids love them and there’s some nutrition secretly hidden in there (shhh don’t tell them).
These muffins are soft in the middle with warm chocolate chips melted within, then topped with a delicious crisp crumble made of brown sugar, oats, and crushed walnuts. You literally can’t go wrong, and I assure you that your friends and family will be impressed!
Let’s get to the good stuff….
INGREDIENTS:
*1 Cup mashed banana
*1/4 Cup unsweetened applesauce
*1/3 Cup cooking oil (canola, coconut)
*1/2 Cup raw cane sugar
*1/2 Cup pure maple syrup
*1 Cup non dairy milk (I used Flax milk, it’s soooo good)
*2 tsp apple cider vinegar
*1 tsp vanilla extract
*1 tbs baking powder
*3/4 tsp salt
*2 1/4 Cup all purpose unbleached flour
*3/4 Cup vegan chocolate chips
*2 tbs brown sugar
*2 tbs uncooked oats
*3 tbs smashed up walnuts (I put mine in a bag and hit them with a potato masher until the pieces were very very small)
INSTRUCTIONS:
Preheat oven to 400 F
Mash the bananas (I used two large bananas) in a large mixing bowl.
Add in the non dairy milk, oil, applesauce, sugar, apple cider vinegar, vanilla, and maple syrup. Mix until ingredients are incorporated.
Add the flour, baking powder, and salt. Mix until a batter forms.
Fold in the chocolate chips.
Pour batter 3/4 full into greased muffin tin.
Mix your brown sugar, oats, and walnuts in a bowl or the bag you smashed your walnuts in.
Spoon a little of the mixture on top of each uncooked muffin.
Bake muffins! If you are using a regular size muffin pan, bake for 20 minutes. If you are using a mini one, bake for 10-12 minutes.
Let cool for a few minutes and devour! Be careful, because I ended up eating 2 mini muffins and 2 big muffins, oops!
Keep cooking, friends!
-Kristin
*Inspired by Nora Cooks
