![]() ![]() Cover the muffins to keep them from drying out. These banana chocolate muffins will keep well at room temperature for 2 days or in the refrigerator for up to 4 days. For a classic chocolate and vanilla combination, skip the maple tahini glaze and drizzle this simple vanilla glaze over your muffins instead.Because nut butters tend to be thicker than tahini paste, you might need to thin the glaze with a small amount of olive oil or coconut oil. Peanut butter is especially good, but almond and cashew butter are also delicious. If you're not a fan of tahini, swap it out for any kind of nut butter.Or, make your own with this easy gluten free flour recipe. My favorites are Bob's Red Mill 1-to-1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour. To make gluten-free vegan banana chocolate muffins, swap the all-purpose flour out for a gluten-free flour blend.If you use standard-size muffin liners, you'll get 12 smaller muffins from this recipe. If you use tulip liners to make these muffins, this recipe will make 8 substantial muffins. Just use the pointy tops of the paper liners to remove the muffins from the tin after baking. They make removing muffins from the tin a breeze.When you want to top muffins with a substantial amount of streusel, like in these mixed berry muffins, or pour a thick layer of maple tahini glaze over muffins and have it stay put, tulip liners are your best friend. ![]() They provide a container for streusel or glaze.If anyone's not hungry enough for that much muffin, they can always cut one in half. Unless I want to make mini-muffins, I appreciate the larger size that tulip liners allow. Tulip liners rise up above the muffin tin allowing for a lot more batter per muffin than normal liners. I use tulip paper liners almost exclusively to make muffins. *See the recipe card below for precise quantities of all these ingredients. Start with just a pinch, taste, and then add as much more as you like. As always, I suggest using real maple syrup over imitation kinds. You can still use a thin tahini if that's all you have, the glaze just won't be as thick. For this glaze, the thicker tahini works much better. The other is in a squeeze bottle and it's quite runny. One is in a jar and it's nearly as thick as peanut butter. I currently have two different kind of tahini in my refrigerator. This is your chance to use up those brown bananas in the fruit bowl! Bananas get softer and sweeter as they ripen, which are good qualities for muffin batter. It's important to use bananas that are very ripe in these muffins. I prefer to use vegan milk chocolate in these muffins, and have linked to my favorite brands in the recipe card. Double the chocolate, double the deliciousness. Just one teaspoon of cornstarch helps give these muffins a soft and tender texture. If you also want to make your muffins gluten free, swap this out for a gluten free flour blend. As always, I suggest using real vanilla over the imitation stuff. Oil creates a softer, moister muffin that stays fresh for longer than those using butter. Using oil over butter in this recipe is about more than keeping it vegan. And, as an added bonus, brown sugar makes these muffins extra moist. The molasses in brown sugar is a delicious compliment to both the chocolate and banana flavors in these muffins. I used oat milk, but any non-dairy milk will do as long as it's unflavored and unsweetened. Ingredients for the Banana Chocolate Muffins: Ingredients Needed to Prepare This Recipe Ingredients Needed to Prepare This Recipe.You can, I suppose, eat them without maple tahini glaze, but once you try it I don't think you'll want to. Like this classic, one-bowl banana bread recipe, these muffins require an extremely low commitment of time and energy from the baker. You're going to love them, your significant other is going to love them, as will your kids, neighbors, co-workers, friends. So, you can trust me when I tell you that this is a crowd-pleasing kind of recipe. When my kids were little I used to make them these (healthy-ish) low-sugar and high-fiber chocolate banana muffins which made them feel like they were eating chocolate cake for breakfast.Īnd who doesn't love a banana split, hot fudge sundae with banana slices, or chocolate-covered frozen bananas? And if there's a better way to use up leftover sourdough bread than making chocolate banana bread pudding, I don't know what it is. My favorite chocolate banana cream pie is possibly the most loved pie I know how to make. Chocolate and banana are one of those classic flavor combinations that I can't imagine ever growing tired of. ![]()
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