Banana Muffins with Chocolate Hazelnut Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ cup unsweetened vanilla almond milk⅓ cup agave nectar¼ cup canola oil¼ cup unsweetened apple juice2 large, overripe bananas, mashed roughly1 cup flour1 cup spelt flour1 ½ tbsp baking powder½ tsp nutmeg¾ tsp salt¼ cup Chocolate Hazelnut Crunchies or miniature chocolate chips
Heat the oven to 375F and line a muffin tin.
In a bowl, beat together milk, agave, canola, apple juice and bananas.
Stir in the flours, baking powder, nutmeg and salt until just combined.
Fold in the Chocolate Hazelnut Crunchies.
Bake for 25 - 30 minutes, until they test done.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, beat together milk, agave, canola, apple juice and bananas.
Stir in the flours, baking powder, nutmeg and salt until just combined.
Fold in the Chocolate Hazelnut Crunchies.
Bake for 25 - 30 minutes, until they test done.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 189.6
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 158.8 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.4 g
- Protein: 3.3 g
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