If you’ve been following my blog from its humble beginnings (about little over a month ago, now), you have probably noticed a startling lack of yummy vegan treats being posted here. I love to cook entrees, but I am not very skilled in the baking department. When I went to visit my college friends a few weeks back in California, my dear friend Cara baked these incredible muffins for the group. They had everything you could want in a muffin: smooth, creamy peanut butter, bananas, and, of course, vegan chocolate chips. I’ve been looking for an excuse to try them myself, but I do not have enough willpower to not eat the whole yield. Luckily for me, JB is having some friends in town this week, which is the perfect reason to whip up a batch of muffins! Here is Cara’s recipe:
Cara’s Peanut Butter Banana Chocolate Chip Muffins
Yields 12 muffins
- 2/3 cups peanut butter
- 3 tablespoons oil
- 1 cup mashed bananas (about 2 medium bananas)
- 1/3 cup brown sugar
- 1 1/2 cups nondairy milk (I use Silk)
- 1 1/2 teaspoons vanilla
- 2 1/3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips
- Preheat oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.
- In a large bowl, mix together the peanut butter, oil, mashed bananas, sugar, brown sugar, milk, and vanilla.
- Sift in the flour, baking powder, baking soda, and salt until just combined. The batter should be thick and light brown in color. Fold in the chocolate chips.
- Spoon the batter into the liners, filling just over the top of the paper.
- Bake for about 22 minutes, or until the centers are tall and firm and a toothpick inserted into the center comes out clean.
Visit Cara’s vegan baking blog for more incredible recipes: Vegan Treats with Cara! Your belly will thank you later, I promise.