Ingredients
- ½ cup unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup banana, mashed (200 g)
- ¾ cup unsweetened applesauce (185 g)
- ¼ cup date sugar (can substitute with coconut sugar) (30 g)
- ¼ cup peanut butter (60 g)
- 1 teaspoon vanilla extract
- 2¼ cups rolled oats (not instant) (230 g)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup non-dairy dark chocolate chips (90 g)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 muffin liners.
- Place the non-dairy milk and the apple cider vinegar in the blender and swish it around. Set it aside while you gather the rest of the ingredients.
- To the blender, add the banana, applesauce, date sugar, peanut butter, and vanilla extract. Blend until smooth. Keep the mixture in the blender.
- To the wet ingredients in your blender, add the rolled oats, and salt. Blend until smooth. Add the baking powder and baking soda blend again, just until combined.
- Transfer the mixture to a mixing bowl, add the chocolate chips, and stir. Scoop up about ¼ cup of batter at a time and fill the muffin liners.
- Bake for 23 minutes. Allow the muffins to cool at least 30 minutes before eating. Store in the fridge.
Notes
- These muffins will stick to the muffin liners a bit. Once they are cool they will stick less.
- For gluten-free muffins, be sure to purchase oats that specify gluten-free processing.
- Heads up that your Muffins might be lighter in color than the ones in the pictures. This is because the batter sat out while being photographed, and the bananas started to brown.