Guilt-Free and Delicious ~ Peanut Butter, Banana, and Chocolate Chunk Muffins

Earlier this week I made up my own vegan muffin recipe and I am going to roll with this concept. Nut butter and mashed fruit form the base for these guilt-free muffins! This recipe is made especially for my little man!

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
(You could also make this in a 4x9 loaf tin. Just cook it a little longer. Or use mini-muffin tins and bake only about 8 minutes.)

Prepare the wet mix in a wide mixing bowl. Combine:

• mash 1 medium size banana
• 1/2 nut butter (peanut butter today**)
• 1 cup "milk" of choice (it's soy here)

Prepare your dry ingredients in a separate medium/large mixing bowl.
Combine:

• 2 cups of flour of choice 
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup dark chocolate chunks (if you are cooking for a strict vegan make sure to get vegan chocolate chips!)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.


Believe it! no eggs, no dairy, no gluten (if you used a gluten-free mix), very low sugar, and no sacrificing taste! Enjoy with your kids.


**Peanut butter is one of those foods that is probably worth paying for the organic version. Most peanuts (except organic) are genetically modified. If that word doesn't scare you, I don't know what will. 

Chai Spiced Chocolate Chip Muffins

With a warm green chai latte, this is my favorite "breakfast"! 
(Really it kind of feels like dessert.)


I made 24 mini muffins with this recipe.
Preheat Oven to 350°
Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.


Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 2 teaspoons Baking Powder
• 1/2 tsp Salt
• 1 Tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Cardamom 
• 1/3 cup chocolate chips

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/2 cup sweetener of choice (sugar, honey, agave, maple syrup)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. I use a large tablespoon of batter in each mini muffin cup. If you are using regular size muffin tins, fill the cup about 3/4 full. The muffins will pouf a bit.

The mini-muffins cook in about 8 minutes. Regular muffins will cook in about 10 - 12. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

Enjoy!