Vegan Banana Chocolate Chip Muffins with Almond Butter Filling
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These whole wheat vegan muffins pair banana and chocolate chips with an almond butter filling. They're moist, naturally sweetened, and deliver chocolate and almond indulgence in a vegan format.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 tbsp ground flax mixed with 2 tbsp water
- 1 medium-sized ripe banana (mashed (about 110 g))
- 2 tbsp maple syrup (or agave)
- 2/3 cup unsweetened almond milk (or other plant-based milk)
- 1 tsp apple cider vinegar (white vinegar or lemon juice also works)
- 1/4 cup coconut oil (melted)
- 1 1/3 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mini vegan chocolate chips (regular-sized is fine too!)
- 6 tbsp nut or seed butter of choice such as almond butter or sunflower seed butter (optional (2 tsp per muffin))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 282mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.