Ingredients

The following ingredients have 12 Servings
  • 1 medium (125 g) ripe banana 
  • 1/4 cup (60 g) almond butter
  • 1/2 cup (110 g) monk fruit sweetener for sugar-free or coconut sugar
  • 2/3 cup (167 mL) plant-based milk such as unsweetened almond milk
  • 1 tbsp apple cider vinegar or white vinegar
  • 2 cups (240 g) light buckwheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (90 g) dairy-free chocolate chips
  • 1 cup (40 g) grated carrot (optional, see notes for alternatives)

Instruction

  • Preheat the oven to 350 degrees F.
  • Using a fork or immersion blender, mash the banana into a paste in a large mixing bowl.
  • Add the almond butter, milk, sugar and vinegar and mix until completely smooth and creamy.
  • Add the buckwheat flour, baking powder and salt. While they’re sitting on top of the wet ingredients, gently mix the dry ingredients together to incorporate the baking powder and salt, then fold the dry ingredients into the wet until all the flour is wetted. Do not overmix the batter. Fold it just enough to wet all the flour, then stop mixing.
  • Add the chocolate chips and grated carrot and gently fold them in a few times to mix.
  • Spray a standard-size muffin pan with a light coating of non-stick cooking spray. Evenly divide the batter between 12 muffin cups.
  • Bake for 20-22 minutes until browned and firm on top.
  • Remove from the oven and let cool in the pan for 4-5 minutes then gently pop them out using a knife and place them on a cooling rack. Let cool completely before storing or enjoy warm with vegan butter.
  • Store the muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.