*This post was sponsored by Sunbutter
This has to be one of the easiest vegan, nut-free, and (optional) gluten-free muffin recipes, sweetened naturally with organic honey. This recipe will become a staple in your household! They are super moist and if covered with plastic wrap or aluminum foil, will still be nice and fresh the following day. No dry, stale muffins here. My biggest pet peeve with muffins (I’ve put a lot of thought into this) is that they are often lacking in flavor and texture. If there’s no fruit or seeds or other goodies, then isn’t it just a cupcake without icing? And I am not interested in eating a cupcake for breakfast if I could have one of these fabulous creations instead. Sunbutter adds nuttiness and nicely compliments the banana, chocolate, and cinnamon. Applesauce is my favorite egg replacer, and adds even more moisture and has a neutral flavor. To replicate the crumble topping that is so common in cafe baked goods, I crumbled one of my favorite free-from cookies right on top of the raw batter for extra texture.
Dark Chocolate Banana Sunbutter Muffins
Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Use a gluten-free 1 to 1 flour mix to replace spelt flour, in equal quantity
1/4 cup olive, coconut, or avocado oil
1/4 cup organic honey
1/4 tsp ground cinnamon
a pinch of salt
1 heaping tbsp. Original Sunbutter
1 mashed ripe banana
1/4 cup unsweetened applesauce
1/4 tsp pure vanilla extract
1/4 cup water
1 1/2 cups either spelt flour, or a 1 to 1 gluten free flour mix, such as Gerb’s (that’s what I use)
1 tsp baking soda
1 tsp baking powder
1/3 cup allergen-free dark chocolate chips, such as Enjoy Life
1 banana, diced
2 or 3 of your favorite plain allergy-safe cookies, crumbled
Preheat the oven to 375F.
Add the oil, honey, cinnamon, salt, Sunbutter, banana, applesauce, vanilla, and water to a large mixing bowl and whisk together. Add the flour, baking soda, and baking powder and mix until combined. Fold in the chocolate chips and banana pieces. Spoon out evenly into 9 lined muffin cups. Sprinkle the cookie crumbs on top of each one. Bake for 16 - 18 minutes, or until toothpick comes out clean.
Makes 9 large muffins