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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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Banana Blueberry Muffins

Sometimes a girl just needs a nice muffin for breakfast or with her evening coffee. Don't you agree?

Here's another recipe calling out for your brown bananas that nobody wants to eat. 


 Banana Blueberry Muffins
Makes 12 muffins

 Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
Directions
  1. Preheat the oven to 375F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In another bowl, combine  bananas, both sugars, egg, vanilla and butter. Stir the banana mixture into the flour mixture just until moistened. 
  3. Gently fold in the berries and nuts. Divide the batter among the prepared muffin cups. 
  4. Bake for 18 to 20 minutes, or until a tester comes out clean. Cool completely before storing in an airtight container.
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