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This recipe that has been kicking around in my recipe box for 20 odd years. It’s funny to see the mark ups on the recipe card over the years as my eating changed… This is a no fail recipe that my kids love- perfect for school lunches. I like to double it and freeze some for later.
Ingredients
- 3 ripe bananas1/6 cup olive oil1/6 cup applesauce1/3 cup date sugar, or coconut sugar1/2 tsp salt1 vegan egg (1 tbsp ground flax seed mixed with 3 tbsp water-left to sit for 5 min)1 tsp vanilla1 1/2 cups wholewheat flour1 tsp baking soda1 tsp baking powder1/4 cup dark chocolate chips2 tablespoons of cacao nibs to sprinkle on top (optional)
Instructions
- Preheat oven to 350 degrees.
- Place muffin cup liners in muffin tins.
- Mash bananas in a large bowl.
- Add olive oil, applesauce, sugar, salt, 'flax egg' and vanilla. Stir until well mixed.
- Add flour, baking soda and baking powder. Stir until just mixed.
- Pour in chocolate chips and stir.
- Using two soup spoons, fill muffin cups 3/4 full.
- Sprinkle cacao nibs on top for a delicious crunch.
- Bake for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
www.thevibrantveggie.com