Returning to reality yesterday after a weekend away with family celebrating Easter was hard. Training. Laundry. Dogs. Grocery shopping. You know the drill. My oldest was off Monday and my youngest is off till mid-week. I knew I needed a good healthy snack to grab when the munchies hit. They requested banana bread and I whipped up these up to satisfy teenage hunger.
These are refined sugar-free. Gluten free and completely vegan. You can use mini chips or chunks for the vegan chocolate aspect. I made some without for my husband and topped with banana slices. These are hearty enough for breakfast or pre-run. You can also half this recipe for 6 regular muffins or prepare as is for 12 large muffins.
— Knead to Cook