Banana Chocolate Chip Chunky Monkey Mini Muffins – Gluten-Free, Vegan
Facebook0Twitter0Linkedin0Email0X Yummly0 print Medium | Servings: 18| Ready In: 30 minutes | Yield: Kids and adults will find it hard to keep their hands off these wholesome vegan muffins, loaded with nutrition from mashed bananas and dried dates. Make a batch of this healthy, plant-based recipe for quick snacking all week. Ingredients 1 cup dried pitted dates (200g) 3/4 cup plain unsweetened almond milk (6 oz) 1 1/2 cups mashed bananas (about 3-4 bananas, 300g) 2 tablespoons ground flaxseed meal (13g) 6 tablespoons warm water (3 oz) 1 1/2 cup Gluten-Free All-Purpose Flour (180g) 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup Vegan Mini Chocolate Chips Procedure Preheat oven to 375F. Use 18 mini muffin cups with parchment mini muffin liners, or use a silicon mini-muffin baking mold. To make the wet mixture: In a microwave-safe container, combine the dates, almond milk, and banana. Microwave 80-90 seconds, to soften the dates. Set aside and let cool. To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency. To make the dry mixture: In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and salt. Use a whisk to sift the ingredients together. To make the Banana Chocolate Chip Chunky Monkey batter: When the wet mixture has cooled, add the flax egg to it. Use an immersion blender (or food