Swap out the chocolate chips for pecans, blueberries, or dried cranberries in these muffins, from Jackie Sobon’s new cookbook Vegan Yack Attack’s Plant-Based Meal Prep, to suit any hungry kid’s (or adult’s) preferences.
What you need:
3 tablespoons hot water
1 tablespoon chia seeds
¾ cup whole wheat flour
1 teaspoon ground 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 degrees and line the outer cups of a 24-count mini-muffin pan with 16 liners.
- In a medium bowl, stir together hot water and chia seeds and set aside to gel. In a large bowl, sift together flour, cinnamon, baking soda, and salt.
- Into chia seed mixture, add banana, sugar, olive oil, and vanilla and whisk until mostly smooth. Add banana mixture to flour mixture and fold together until there are no dry pockets. Spoon about 2 tablespoons of batter into each lined cup, then top each with a few chocolate chips.
- Bake for 25 minutes, or until a knife inserted in center comes out clean. Let cool for 10 minutes before removing from pan.
Photo Credit: Jackie Sobon
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