You read that right. Banana p-e-e-l muffins. Don’t worry, I was incredibly apprehensive myself. I was unsure until I had an actual bite and realized I had something pretty tasty on my hands! This recipe makes 12 muffins and they disappeared off the counter in two days. Pretty impressive for a scratch recipe with very little reference material. Yeah, apparently not many folks think “banana peel” is a qualifying ingredient. Well thankfully my taste testers held out and believed in these nutty banana peel vegan muffins with dark chocolate! (Also, yes these are vegan! Woo!)
These banana peel vegan muffins are moist, lightly sweetened with just maple syrup and accented with dark chocolate. This is an intriguing recipe to surprise your friends with and offer up seconds as they ask, “With banana peels, really?” If you need something to do with those extra bananas you can go into a baking frenzy with these almond pulp cookies. This was a fun one to test out so let us know if you give it a try! #closedloopcooking
Making the most of your produce with these delicious, nutty banana peel vegan muffins. Dark chocolate is a great accent to these maple syrup sweetened treats. They won't last long!
- 3 banana peels (organic if possible + washed)
- 4 cups approx, boiling water (reserve ½ c soaking liquid after soaking)
- 2 flax eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup melted coconut oil, plus 1 tbsp for greasing
- 1/3 cup maple syrup
- 1/3 cup nut butter (I tried peanut + almond)
- 1/3 cup dark chocolate chips
- 1/2 cup chopped nuts for topping (I used pecans) *optional
Wash 3 bananas. Cut off the top (stem) and bottom bit and compost these. Peel your bananas (these can be brown!) and save the fruit for later. You can freeze the fruit to use in smoothies, nice cream, or other baked goods. Put your banana peels into a large, heat-proof bowl and cover with boiled water. Let soak for 15 minutes.
While peels are soaking, make your flax eggs by mixing 2 tbsp flax seed meal + 4 tbsp water in a small bowl and let sit for 5 minutes. In a large bowl combine dry ingredients (flour, baking powder, baking soda, salt.) Add in melted coconut oil, maple syrup, and nut butter. Mix well.
Preheat oven to 375°. Once peels have finished soaking, set aside ¼ of soaking liquid and strain water into heat-proof container. (Once the water cools you can give to your plants for a boost of nutrients!) Using either scissors of a knife roughly chop your banana peels into 1 inch pieces. (Make sure peels are cool enough to handle.) Drop into your food processor and puree until smooth, about 3 - 4 minutes. Make sure you scrape down the edges and check for any large chunks (not ideal.)
Once smooth, add your banana peel puree and chocolate chips to your batter and mix until combined. Take a moment to clean your food processor as soon as possible as the peel mixture will tend to leave a gummy residue on plastic.
In your muffin tin, grease each cup with coconut oil. Spoon out the batter equally between all 12 cups and put into the oven. Sprinkle chopped nuts on top if you’re feeling wild. Bake for 22 - 24 minutes, tops should be golden brown. (I did 22.) Test with a fork and it should come out clean.
Remove muffins and let cool. Enjoy! These last about 3 - 4 days on the counter or a week ish in the fridge.
Closed Loop Cooking