Banana Chip Muffins a la Orange
Sweet bananas with orange juice, zest, and chocolate chips make these vegan and banana chip muffins ultra fluffy and a delightful breakfast or afternoon treat!
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Prep time: 10 minutes
Cook time: 35-45 minutes
Total time: 45-55 minutes
Servings: 6 muffins
Props:
Ingredients:
3 (325g) ripe bananas
1/2 cup (120g) cold brew (orange juice / plant-based milk - I use almond milk) *
Zest from 1 organic and well-washed orange
1 tsp. baking soda
Pinch of salt
1/2 cup (70g) tapioca starch **
2 1/4 cup (250g) almond flour
1/3 cup (65g) chopped chocolate or chocolate chips
How to do:
Preheat the oven to 175°C / 350 °F
In a high-speed blender or food processor.
Add the rest of the ingredients (except the chocolate chips) and blend until combined. The batter should be very thick and barely able to blend, so if it seems too pour-able add an extra 1/4 cup almond flour.
Stir/mix in the chocolate chips.
Spray or line a muffin pan with paper liners. Divide the batter between 6-8 muffins filling each to the top if you want nice rounded domed muffins.
Bake for 30-35 minutes at 175°C / 350 °F or until golden brown and bounce back when lightly pressed in the center.
Remove from the oven. Cool before removing from the pan.
Enjoy!
Keep in the fridge in an airtight container for up to a week.
Recipe notes:
*or very strongly brewed coffee. Or 1/2 cup non-dairy milk + 1 tsp. instant espresso powder. Or if you don't like coffee at all, just use non-dairy milk.
**you can sub with arrowroot or cornstarch. Or an equal amount of ground flax (60g) although they will be a bit more delicate/crumbly.