Banana Muffin Base with Chopped Apple and Chocolate Chips

This recipe is spicing up the traditional banana muffins and adding a fall twist to them. These muffins are super fluffy, have the perfect amount of sweetness, and are just the perfect snack or dessert.

I love bringing these on-the-go as a quick snack. These muffins get a lot of their sweetness from the banana and apple. If you use no-sugar-added chocolate chips these muffins have very little sugar.

TIP: I recommend coating your chopped apple in flour. This prevents the apple from sinking to the bottom of the muffin. Also, it tends to make the muffins fluffier from my experience.

My favorite part about this recipe is that you can really add whatever you want. Any spices will taste delicious. You could also add any type of frosting or glaze.

Vegan butter: you can use any vegan butter of your preference. If you aren’t vegan traditional butter also works. Be sure it is MELTED.

Sugar: I used coconut sugar. Any GRANULATED sugar will work. Liquid sweetener will NOT work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk also works.

All-purpose flour: a gluten-free 1:1 all -purpose flour will also work.

Almond flour: I haven’t tested any other flours; however, oat flour should work. The measurements may be different so add slowly.

I recommend using silicone cupcake liners. You never have to worry about anything sticking and obviously they are better for the environment. They are also super easy to clean. I always get mine off Amazon. I have them linked on my Amazon Storefront.

Ingredients:

• Vegan butter

• Sugar

• Banana

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Apple

• Chocolate chips

Recipe:

Makes about 6 muffins

• 3 tablespoons vegan butter

• 1/3 cup sugar

• 1/3 cup mashed banana

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• 1 small, chopped apple

• ½ cup chocolate chips

• Optional: 1-2 teaspoons cinnamon

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cupcake tray with liners or spray with cooking spray.

3.    Chop the apple and set aside.

4.    In a small bowl melt the butter.

5.    Transfer to a larger bowl along with the sugar, mashed banana, and nondairy milk. Stir to combine.

6.    Add in the baking powder, all-purpose flour, almond flour, and cinnamon if using.

7.    Stir until a batter is formed. Fold in the chopped apple and chocolate chips.

8.    Transfer to cupcake pan and bake for 23-25 minutes.

Be sure to store the muffins in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!