Double choc PB muffins


Dry ingredients 

1 cup almond flour

1/2 cup oat flour

1/2 cup tapioca starch

1 tsp baking powder

1/2 teaspoon fine sea salt

3 tbsp cacao powder

1/2 cup vegan chocolate chips

Wet ingredients 

1 cup mashed banana

1/4 cup  maple syrup

1 tablespoon vanilla

3/4 cup smooth peanut butter

1/4 cup canned coconut milk


Start by preheating your oven and greasing your muffin pan.

Add all your dry ingredients except the chocolate chips to a bowl and mix well.

Then combine the wet ingredients in another bowl and stir well.

Gradually add the dry mix to your wet ingredients and mix well.

Fold in the chocolate chips at the end.

Bake for 20 minutes at 220 degrees, or when a toothpick comes out clean. Cool 15 minutes in the pan, so they can firm up.

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