Chai-Spiced Whole Wheat Banana Muffins

Makes 12 muffins

Wet ingredients
1/2 cup creamy nut butter (I used almond butter)
1/2 cup + 1 tbsp maple syrup (or any sweetener)
1/4 cup unsweetened plant milk
4 medium bananas, mashed well (about 2 cups)
1 tbsp Apple cider vinegar

Dry Ingredients
1½ cups whole wheat flour (Found in the baking section of your grocery store)
1½ tsp baking powder
1 tsp ground cinnamon
1 tbsp ground cardamom
1/4 tsp ground ginger
1/4 tsp all spice
1 tsp baking soda
1 tbsp ground flax (optional)
Pinch of salt

Toppings
1/2 cup toasted unsalted pecans (or any nut of choice)
1/4 cup dairy free chocolate chips

Instructions

Position a rack in the center of the oven.

Preheat oven to 350°F/177°C

Lightly oil a muffin pan or line with silicone muffin liners In a large bowl, Thoroughly mash the bananas using a fork in a large bowl, and gently add the wet ingredients (nut butter, maple syrup, plant milk, apple cider vinegar) and mix well

Into the bowl, sift flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cardamom, all spice, ground flax, and salt

Fold gently to combine the wet and the dry ingredients together

Spoon the batter into individual muffin liners.

Tap the muffin pan to remove any air pockets.

Top with toasted nuts, dairy free chocolate chips

Bake the muffins for 35-40 minutes, or until a tooth pick comes out clean when inserted into the center of the muffins

Cool the muffins for 10 minutes in the pan and then gently remove from the pan and cool for at least 10 minutes on a cooling rack before serving .