My nephews are visiting this week and I wanted to make something that I could feel good about them snacking on. I made 18 muffins late last night and I think there are only 7 left. These muffins are good... really, really good.
Ingredients:
2 cups whole wheat pastry flour
1 cup sucanat
1 tsp baking soda
1 cup pumpkin puree (applesauce would work too)
1/2 cup coconut oil, melted
1/4 cup non-dairy milk (I used almond)
1 cup mashed banana (approximately 2 bananas)
1 cup vegan dark chocolate or carob chips
1/2 cup chopped pecans or walnuts
Directions:
Preheat oven to 350F. Line 18 muffin tin cups with paper liners. Prepare using the traditional muffin method. Mix all dry flour and baking soda into a large bowl. In a separate bowl combine all the wet ingredients. Make sure the muffin tins are lined and the oven is preheated. Combine the wet and dry ingredients together and mix until just combined. Fold in the chips and nuts. Immediately scoop into muffin tin and place into the oven.
Bake 25-30 minutes until tops are starting to turn golden and the muffins spring back when pressed lightly.
Cool on a wire rack and enjoy!
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