Banana Muffins With Chocolate Hazelnut Crunchies
Ready In: 50 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 3⁄4 cup unsweetened vanilla almond milk
- 1⁄3 cup agave nectar
- 1⁄4 cup canola oil
- 1⁄4 cup unsweetened apple juice
- 2 large overripe bananas, mashed roughly
- 1 cup flour
- 1 cup spelt flour
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon nutmeg
- 3⁄4 teaspoon salt
- 1⁄4 cup chocolate, hazelnut crunchies (Recipe #533215) or 1⁄4 cup miniature chocolate chip
Directions
- Heat the oven to 375F and line a muffin tin.
- In a bowl, beat together milk, agave, canola, apple juice and bananas.
- Stir in the flours, baking powder, nutmeg and salt until just combined.
- Fold in the Chocolate Hazelnut Crunchies.
- Bake for 25 - 30 minutes, until they test done.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off