Chocolate and banana are such an extraordinary mix, and these veggie lover biscuits are loaded up with delectable chocolate and lumps of banana! The ideal breakfast.

Hello, my companions! Sorry to learn you in the face with the vision of that chocolate cascade pouring down the stout monkey chocolate banana biscuit so promptly in the first part of the day.

Furthermore, would you be able to try and stand the lump of banana cozying up to that liquefied chocolate? Simply take a gander at the surface of that biscuit!


Also try our recipe : PAULA DEEN’S OOEY GOOEY BUTTER CAKE #cake #butter

Ingredients :
  • 2 1/2 cups of stone ground flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/4 cup of cocoa powder
  • 1/2 cup of sugar
  • 1 teaspoon of pure vanilla extract
  • 1/2 cup of unsweetened apple sauce
  • 1 tablespoon of melted coconut oil
  • 1 cup of non-dairy milk I used cashew milk but almond milk will work too
  • 1 large banana – diced into small pieces
  • 1/2 cup of vegan chocolate chunks or chips I use Enjoy Life brand

Instructions :
  1. Preheat the oven to 350° and grease and flour or line a muffin tin with liners
  2. In a large mixing bowl whisk the flour, baking powder, salt, cocoa powder, and sugar together until well blended and the cocoa is evenly distributed.
  3. Add the apple sauce, vanilla, coconut oil, and non-dairy milk and stir until just combined. Don’t overdo it or the batter will get tough. Gently fold in the banana and chocolate chips until evenly combined.
  4. Spoon the batter into the muffin tins until 3/4 of the way full. Bake for approximately 20 minutes or until the tops are puffy and cracked and a toothpick comes out clean.
  5. Cool on a wire rack for five minutes and then remove the muffins from the tin and cool on the rack until they’re cool enough to eat.
  6. Store in an airtight container for up to two days or freeze for up to a month.
Source : bit.ly/2DKm5h7

Read more our recipe : BROWNIE PUDDING #dessert #pudding

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