If you have overripe bananas laying around, put them to good use by making these tasty peanut butter banana chocolate chip muffins. They are delicious and made using wholesome ingredients. Recipe originally from Up Beet Kitchen.
1 flax egg (1 tablespoon of ground flax mixed with 2.5 tablespoons of water)
1 ¾ cups of mashed overripe bananas (from 3–4 bananas)
½ cup of coconut sugar
½ cup of natural runny peanut butter
2 tablespoons of unsweetened plant milk
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of baking powder
¼ teaspoon of sea salt
1 ¾ cups of oat flour
½ cup of vegan chocolate chips
½ cup chopped walnuts or pecans
⅓ cup of rolled oats
Preheat the oven to 350 degrees. Line 12-cup muffin tin with paper cups. Add the flax and water to a large mixing bowl. Whisk to combine and wait a couple of minutes for it to thicken. Next, add the mashed banana, coconut sugar, peanut butter, almond milk, and vanilla to the bowl. Whisk to combine. Add the baking soda, baking powder, and sea salt, one at a time, whisking after each addition. Stir in the oat flour, then fold in the chocolate chips, nuts, and rolled oats.
Evenly divide the batter between the 12 prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for 15 minutes in the pan before removing and transferring to a wire rack to cool completely. Store in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or in the freezer for up to a couple of months.