Glowing Vegan Chocolate Chip Banana Muffins
Delicious Healthy Muffins for that Inner Glow
Spring is around the corner, but that doesn’t mean healthy baked goods need to be put away for the season. Stay cozy through the final winter months with these delicious vegan chocolate chip banana muffins, made complete with ProGlow Youthful collagen. The perfect mid-week snack or Saturday morning post-workout treat, this is an easy way to stay satisfied and keep your body fueled.
4 tablespoons ground flaxseed + 4 tablespoons warm water*
1¾ cups whole-wheat pastry flour (or white/wheat mix)
1 scoop ProGlow Youthful
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
⅔ cup unsweetened almond or nut milk, vanilla flavor
1 tablespoon apple cider vinegar
⅓ cup maple syrup
⅓ cup olive oil or any neutral oil
1 teaspoon vanilla
1 cup mashed ripe banana (about 2 bananas)
½ cup chocolate chips
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
In a large bowl, combine the ProGlow collagen, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.
Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.
Original Recipe by Love and Lemons