Banana Chocolate-Peanut Butter Chip Muffins w/ Chocolate Toasted Walnuts Topping or Chocolate Streusel Topping

RECIPE BY NELSON @FRESH_N_GREY

Ingredients

• 1/4 cup Olive Oil
• 1 cup white sugar
• 3 medium mashed
• 1 large egg or
• 1 tablespoon egg replacer powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon extract
• 1 Teaspoon Root Beer Extract
• 3/4 cup apple sauce
• 1 1/2 cups oat milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup APF
• 1/2 cup Mung Bean Powder
• 1 cup chocolate chips (traditional) or 1 cup Vegan Chocolate Chips
• 1 cup Peanut Butter Chips (traditional) or 1 cup Vegan Peanut Butter Chips. You can also sub in 1/2 cup creamy peanut butter for a more rich peanut butter flavor throughout

Topping 1 (Chocolate Toasted Walnuts)

• 16 oz chopped walnuts
• 2 tablespoons cocoa powder
• 1/2 cup brown sugar
• 3-4 tablespoons olive oil
• 2 teaspoons instant espresso powder
• 1 tablespoon molasses

Topping 2 (Chocolate Streusel Topping)

• 16 oz chopped walnuts
• 2 tablespoons cocoa powder
• 1/2 cup brown sugar
• 1/2 white sugar
• 9 tablespoons olive oil
• 2 teaspoons instant espresso powder
• 3/4 cup fine almond flour
• 3/4 cup thick cut rolled oats
• 3 tablespoons molasses

 

Instructions

1. Preheat the oven to 350°F. Place muffin liners in 12 standard muffin cups and spray the inside of each liner with baking spray. You will end up making about 18 muffins.
2. Make the topping by combining all the topping items in a bowl and mixing to ensure the walnuts are well coated. Set aside.
3. Mix together the oil and sugar. If using an actual egg, mix in the egg as well.
4. Mix in the mashed banana, oat milk, apple sauce, vanilla extract, cinnamon extract and root beer extract. If using 1/2 cup peanut butter, mix this in as well.
5. In another bowl, mix the baking powder, baking soda, salt, APF, mung bean powder if using and egg replacer powder if using.
6. Add the liquid mix to the dry mix and mix well to ensure all is incorporated.
7. Stir in the chocolate chips and peanut butter chips.
8. Heap the thick batter into the prepared muffin cups, mounding them quite full. Sprinkle the tops of the muffins with the topping of choice, ensuring an almost full covering of the top of each muffin.
9. Bake the muffins for about 30-40 minutes, until a toothpick inserted into the center of one of the middle muffins comes out clean.
10. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
11. Enjoy.

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