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Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
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Delicious Blueberry Muffins

These were really yummy! The topping was a bit crispy and really added something special to these blueberry muffins.



Delicious Blueberry Muffins
Original recipe from All Recipes
Makes 12 muffins

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup avocado (or unflavoured) oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons ground cinnamon
Directions
  1. Preheat oven to 400F and line a muffin tin with 12 paper liners.
  2. Mix flour, sugar, salt and baking powder in a large bowl.
  3. In a measuring cup, measure 1/3 cup of oil. Add milk until the cup reads 2/3 full. Add the egg and vanilla and mix all the wet ingredients together with a fork.
  4. Mix the wet ingredients into the dry just until combined. Stir in the fresh blueberries. Divide the batter between the 12 muffin cups. About 1/3 cup batter in each. I used a ice cream scoop.
  5. Combine brown sugar, flour, butter and cinnamon with your hands until well mixed. Sprinkle over the muffins.
  6. Bake for about 20 minutes or until a toothpick comes out clean. Rest in the pan for 10 minutes then transfer to a wire rack to cool completely.
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