Swap out the chocolate chips for pecans, blueberries, or dried cranberries in these muffins, from Jackie Sobon’s new cookbook Vegan Yack Assault’s Plant-Primarily based Meal Prep, to go well with any hungry child’s (or grownup’s) preferences.
What you want:
3 tablespoons sizzling water
1 tablespoon chia seeds
¾ cup complete wheat flour
1 teaspoon floor cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed very ripe banana
½ cup loosely packed brown sugar
2 tablespoons olive oil
1 teaspoon vanilla extract
¼ cup vegan chocolate chips
What you do:
- Preheat oven to 350 levels and line the outer cups of a 24-count mini-muffin pan with 16 liners.
- In a medium bowl, stir collectively sizzling water and chia seeds and put aside to gel. In a big bowl, sift collectively flour, cinnamon, baking soda, and salt.
- Into chia seed combination, add banana, sugar, olive oil, and vanilla and whisk till principally easy. Add banana combination to flour combination and fold collectively till there aren’t any dry pockets. Spoon about 2 tablespoons of batter into every lined cup, then high every with a couple of chocolate chips.
- Bake for 25 minutes, or till a knife inserted in middle comes out clear. Let cool for 10 minutes earlier than eradicating from pan.