EGGLESS BANANA MUFFINS | Frozen Bananas

Frozen Bananas

Name: EGGLESS BANANA MUFFINS
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Guittard Baking Chips, Extra Dark Chocolate, 63% Cacao; Morton Plain Salt, 26 Ounce; El Guapo® Whole Cinnamon (Canela Entera); Arm & Hammer Fridge-N-Freezer Baking Soda; Bob's Red Mill Baking Powder; Bob's Red Mill Super-Fine Natural Almond Flour; Bob's Red Mill Flour, Whole Wheat; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; O Organics Maple Syrup, Organic, 100% Pure; Asturi Bruschettini, Classico Virgin Olive Oil; Organic Banana

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EGGLESS BANANA MUFFINS

Serves 235 mins prep45 mins cook

Eggless Banana Muffins with chocolate chips are easy to make, fluffy and delicious! All you need is one bowl and a handful of ingredients.

0 servings

What you need

Guittard Baking Chips, Extra Dark Chocolate, 63% Cacao

cup dark chocolate chips

tsp salt

El Guapo® Whole Cinnamon (Canela Entera)

tsp ground cinnamon

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp baking powder

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

cup wheat flour

Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

cup almond milk

maple syrup

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

banana

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Instructions

First, preheat the oven to 350 degrees F. Line your muffin tin with 9 liners.
Add mashed banana, olive oil, maple syrup and milk to a large mixing bowl. Then, whisk well.
Add in the flours, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to combine. When the flour is almost all mixed in, fold in the chocolate chips.
Fill each muffin cup about ¾ of the way with muffin batter. Bake at 350 degrees F for 23-27 minutes, or until toothpick inserted comes out clean.
Keep muffins in the muffin tin for about 5 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.

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