Coconut Chocolate Chip Banana Muffins

• Vegan

• Produce

  • 4 Bananas

• Refrigerated

  • 1/3 cup Almond milk, unsweetened

• Condiments

  • 1/3 cup Maple syrup

• Pasta & Grains

  • 1/2 cup Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, vegan
  • 1/8 tsp Salt
  • 2 tsp Vanilla extract
  • 1 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut

Found on dietitiandebbie.com

Description

Ingredients

• 4 bananas
• ⅓ cup coconut oil, melted
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup
• ⅓ cup almond milk, unsweetened
• 1¾ cup whole wheat flour
• ½ cup oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup shredded coconut, unsweetened (plus extra for topping)
• ½ cup vegan chocolate chips

Directions

• Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cookie spray.
• In a large mixing bowl, mash the bananas well with a fork. Stir in the melted coconut oil, vanilla, maple syrup, and almond milk. Set aside.
• In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
• Stir dry ingredients into the banana mixture until well combined.
• Add the shredded coconut and chocolate chips. Stir to combine.
• Divide batter evenly between 12 muffin cups. Sprinkle batter with extra shredded coconut flakes.
• Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.

Nutrition