These whole-wheat muffins from Dreena’s Variety Kitchen are simply customizable. Add chopped toasted walnuts, pecans, or pistachios for further crunch, swirl in your favourite nut butter, or add cocoa powder to the combination for a devilishly good double chocolate deal with.
What you want:
2 cups wheat flour
1 cup almond meal
¼ cup coconut sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain vegan milk
⅓ cup maple syrup
2 teaspoons vanilla extract
½ cup diced ripe banana
¾ cup vegan chocolate chips
What you do:
- Preheat oven to 350 levels. Line a muffin pan with parchment liners.
- In a big bowl, mix flour, almond meal, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, mix milk, maple syrup, and vanilla. Add moist elements to dry and stir till simply mixed. Gently fold in banana and chocolate chips.
- Scoop batter into ready muffin liners and bake for 23 minutes, or till a toothpick inserted in middle comes out clear. Take away from oven and let muffins cool in pan for two minutes. Then, switch muffins to a rack to chill additional.
