You must try my amazing banana fudge muffins! The carob is so rich and delicious and paired with peanut butter and bananas it is an unbeatable combination!
Further Food Nutritionist Commentary:
By Liz Lederman
Banana Fudge Muffins (Dairy-Free, Gluten-Free, Vegan)
2 ripe bananas
2 cups creamy peanut butter
3/4 cup carob powder
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons coconut oil melted
1/4 cup almond milk
1/4 cup maple syrup/honey/agave nectar
1/2 cup chocolate chips
Pinch of Salt
- Preheat oven to 325 F
- Grease a round 8 inch square pan
- Mash banana with fork
- Add peanut butter, almond milk, syrup, coconut oil and vanilla.
- Next add dry ingredients – cacao powder, baking power, salt, and stir in chocolate chips.
- Cook at 325F for 55 minutes – it should be baked right through but a little gooey in the center
- Allow to cool completely before removing from the tin
Per Serving: Calories: 381; Total Fat: 24 g; Saturated Fat: 6 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 215 mg; Potassium: 469 mg; Carbohydrate: 40 g; Fiber: 11 g; Sugar: 19 g; Protein: 11 g
Vitamin C: 3%; Vitamin A: 0%; Iron: 12%; Calcium: 7%
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