Banana Chocolate Chunk Muffins with @fluentinveg

Vegan Banana Chocolate Chunk Muffins

Mikaela @fluentinveg started her health food journey four years ago when she discovered how truly amazing healthy food made her feel. Her recipes are based on wholefoods, mostly gluten-free, refined sugar free and dairy free, as well as plenty of plant-based goodness. As featured in our Jan/Feb 2021 box, her Vegan Banana Chocolate Chunk Muffins are a big hit!

1 cup blanched almond flour
1/2 cup buckwheat flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 cup coconut sugar
2 ripe bananas
1/3 cup soy milk
1 1/2 tsp cinnamon powder
2 flax eggs (2 Tbsp ground
flaxseed + 6 Tbsp water)
1/4 cup coconut oil
1 cup vegan chocolate chips or
A block of vegan dark chocolate chopped up
Sprinkle of salt

1. Preheat oven to 180º c
2. Start by making the flax eggs in a small bowl or cup by mixing the ground flaxseed and water. Stir well and place in the fridge to set (about 15 mins)
3. In a large bowl, mix together the almond flour, buckwheat flour, tapioca flour, baking powder, coconut sugar, cinnamon and salt
4. Mash the bananas with a fork, melt the coconut oil and cut up the chocolate into chunks if using a block
5. To the dry ingredients add the dairy free milk, mashed bananas, flax eggs and coconut oil. Fold through until combined
6. Add in chocolate and stir through
7. Grease a muffin tray and scoop mixture into the tray
8. Bake for 20 minutes
9. Let cool for 30 minutes before removing from the muffin tray.