Banana Brownie Muffins

Brace yourselves, these Banana Brownie Muffins are quite seriously perfection. They are soft, spongy, moist, and have the perfect amount of natural sweetness from the addition of bananas and applesauce. I just had one for breakfast, and it went down an absolute treat.

Banana Brownie Muffins and Matcha are a match made in heaven if you ask me.

You guys know I got you in the allergen department, and I made these bad boys as allergen friendly as they come. These Brownie Muffins are:

• Vegan
• Nut Free
• Grain Free
• Dairy Free
• Contains No Added Sugar
• Gluten Free
• Soy Free

Based on what I’m seeing in the baking aisles in the supermarket right now it seems as though many people are getting into the kitchen and doing some baking. Keeping busy and doing things that spark joy has definitely helped keep me sane. And hope you guys are all hanging in there too.

As a side note, seeing all your re-creations of my recipes on Instagram truly makes my day. So, if you do make a recipe of mine a simple DM goes a long way. Or if you tag me @peanut.head I can share it with the rest of the community. It makes me feel so much more connected to you guys and also fuels my passion to keep creating new recipes for you.

I used sunflower seed butter in these muffins. But you can feel free to use what you have on hand. If you’re ok with nuts, almond, cashew or peanut butter would work great. Alternatively, you could also use tahini!

I used a deep muffin tray to make larger muffins. If you have a regular muffin tin you will get more than 5 out of the batter. You will also need to adjust the baking time. Keep an eye on them after 15 minutes check on them by inserting a skewer in the middle. If the skewer comes out with just a few wet crumbs, they’re done.

Need some more vegan baking ideas? Check out these favs!

• Salted Tahini Millionaire Bars
• Sweet Potato Truffles
• Vegan Chocolate Orange Fudge Cake

Banana Brownie Muffins

3 from 5 votes

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Makes

5

large

Prep time

15

minutes

Cooking time

22

minutes

Total time

37

minutes

Vegan Banana Brownie Muffins made with no added sugar. These muffins are soft, spongy, moist and perfect for breakfast or an afternoon snack.

Ingredients

• 2 small bananas (200g without skin)

• 1/3 cup sunbutter or nut butter of choice

• 1/4 cup applesauce, unsweetened

• 1/4 cup coconut oil, melted

• 2 tbsp ground flax seeds + 4 tbsp warm water

• 1 tsp vanilla extract

• 1/3 cup dutch process cocoa

• 1/4 cup coconut flour, packed

• 1.5 tbsp tapioca flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup dark chocolate chips, leave a few for sprinkling on top.

Directions

• Preheat oven to 350F bake
• In a food processor. Blend together your banana, applesauce, melted coconut oil and vanilla together until smooth.
• Mix together your ground flax seeds with warm water. Stir until incorporate nd let sit for a few minutes to become ‘eggy’. Add to the food processor with your nut or seed butter, blend until fully incorporated.
• Add all your remaining dry ingredients (except the chocolate chips). Blend until you have a smooth but slightly thick batter.
• Stir in your chocolate chips. Then spoon the batter into your muffin tin. If you’re not using a silicone muffin tray, either use muffin liners or grease each cavity to ensure they don’t stick.
• Scoop the batter into each cavity, filling to 3/4 of the way full. Sprinkle each one with a few chocolate chips.
• Bake for 22 minutes for larger muffins or 16-20 minutes for smaller muffins.
• Remove from the oven and allow to cool completely before removing from the tin. Enjoy and store any leftovers in a Tupperware container in the fridge.