banana chocolate chip

Eggless Banana Chocolate Chip Muffins are healthy, low in sugar and completely vegan! Great for meal prep and made in just one bowl.

Eggless Banana Chocolate Chip Muffins

flour

tsp baking powder (gluten-free)

almond flour

cinnamon

mashed spotty-brown bananas (- (This should be about 2 – 3 bananas))

olive oil

maple syrup

almond milk

walnuts

vegan chocolate chips

In a mixing bowl, combine all ingredients except for the chocolate chips until well incorporated.

Line a muffin tin with 9 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.

Sprinkle chocolate chips evenly over the top of each muffin. I chose to place the chips on top rather than mixing them into the batter. If you rather mix them in, do that.

Bake at 350° for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool completely before removing them from the liners and enjoying!

This Banana Chocolate Chip Snack Cake recipe is a moist and delicious treat that is jam packed full of banana flavor and chocolate chips! Paired with a luscious chocolate cream cheese frosting, it&#039;s a great little cake to make for a small dinner party, family night, or date night!

Banana Chocolate Chip Snack Cake

All-Purpose Flour

tsp Baking Soda

tsp Baking Powder

Salt

Medium-size Bananas (well-ripened)

tbsp Unsalted Butter (room temperature)

Light Brown Sugar (lightly packed)

Sugar

tsp Vanilla Extract

Large Egg (room temperature)

Semi-Sweet Chocolate Chips (lightly coated in flour)

Unsalted Butter (room temperature)

oz Cream Cheese (room temperature)

Unsweetened Cocoa

Confectioners Sugar (sifted)

Heavy Whipping Cream

Adjust the oven rack to the second level position (just above center) and preheat the oven to 350ºF.

Generously spray an 8 inch square cake pan with a flour-based baking spray. Set aside. 

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the unsalted butter and mushed bananas together on medium-high speed until well-combined. Add in the light brown sugar, granulated sugar, vanilla extract, and egg, mixing together until fully incorporated.

Switch the mixer speed to low and add in the whisked dry ingredients until just combined. The batter will be thinner in consistency with flecks of the bananas in it.

Before adding the chocolate chips, coat them lightly 1 tablespoon of all-purpose flour which will help them from all sinking to the bottom of the pan during the baking process.

With a spatula fold in the flour coated chocolate chips, then pour the cake batter into the prepared 8 inch cake pan.

Bake for 25-30 minutes at 350ºF or until an inserted toothpick into the center of the snack cake comes out clean.

Allow the cake to cool completely before frosting.

banana chocolate chip snack cake

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese together on medium-high speed for 2-3 minutes until the mixture is smooth and creamy. There should be no lumps.

Add in the unsweetened cocoa powder, powdered sugar, vanilla extract, and heavy cream, beating together on low speed until well blended. The frosting will be thick at first.

Once mixed together, switch the mixer speed to medium-high blending together until the frosting softens (about 2-3 minutes). It will be much easier to spread after this.

If the frosting is still too thick for your liking, you can add a teaspoon of heavy cream until the desired consistency is achieved.

Frost the cooled snack cake and enjoy!

chocolate cream cheese frosting

Tender, wholesome cookies with a light, fluffy texture. Not too sweet, rich with almond butter flavor, and studded with chunks of dark chocolate.

Fluffy 1-Bowl Banana Chocolate Chip Cookies

Tbsp flaxseed meal ((to make flax egg))

½ Tbsp water ((to make flax egg))

banana ((1 medium banana equals ~118 g unpeeled))

almond butter ((if salted, forgo additional pinch of sea salt))

Tbsp coconut oil

Tbsp organic brown sugar

tsp pure vanilla extract

tsp baking soda

tsp baking powder

sea salt

almond meal ((ground from raw almonds))

oat flour ((ground from gluten-free oats))

dark chocolate or chocolate chips*

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

In a large bowl, combine flaxseed meal and water and let sit for a few minutes to achieve “eggy” texture.

Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.

Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.

Drop cookies in uniform 1&nbsp;½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.

Bake for 15-17 minutes or until the cookies are slightly golden brown.

Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.

https://www.youtube.com/watch?v=-9dRpM6g7_s

Tender, wholesome cookies with a light, fluffy texture. Not too sweet, rich with almond butter flavor, and studded with chunks of dark chocolate.

Full Recipe: https://minimalistbaker.com/fluffy-1-bowl-banana-chocolate-chip-cookies/
 
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Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF) | Minimalist Baker Recipes

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