Peanut Butter filled Chocolate Banana Muffins (vegan)
These vegan Peanut Butter filled Chocolate Banana Muffins have it all! Gooey, fudgy, naturally sweet and of course veery chocolatey! They are so easy to make and only need a few ingredients! Perfect for breakfast or your next cup of coffee!
Servings
Prep Time
12
muffins
15
minutes
Cook Time
25
minutes
Servings
Prep Time
12
muffins
15
minutes
Cook Time
25
minutes
Ingredients
1.5
cup
flour
2
tbsp
chiaseeds
5
bananas
over-ripe
1
lemon
juice
3
tbsp
cacao powder
unsweetened
1/4
cup
maple syrup
1/3
cup
coconut oil
1
tsp
baking soda
1
tsp
baking powder
2
tsp
apple cider vinegar
6
tbsp
peanut butter
Instructions
Pre-heat your oven to 180ºC.
Make the chia-egg by mixing the chiaseeds with 12 tbsp of water in a small bowl and set aside.
Mix the flour and cacao powder in a large bowl.
Mash 4 (careful: not the 5, only 4 of the bananas) and add them to the dry ingredients.
Add lemon juice, maple syrup, the melted coconut oil and the chia-egg to the bowl. Mix everything well through.
Sprinkle the baking powder and baking soda on top and drizzle the apple cider vinegar on top.
Mix again just until everything is well integrated. Don’t overmix the batter otherwise the muffins won’t raise in the oven.
Fill each muffin hole half way and then place 1/2 tsp of peanut butter into each muffin hole, pressing it into the batter ever so slightly.
Top each muffin with the remaining batter, each hole should be filled level.
Cut the remaining banana in 12 slices and press one slice into each muffin.
Bake at 180ºC during 25-30 minutes.
Recipe Notes
These yummy muffins can be frozen without any problems and enjoyed later.
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