Hojicha Chocolate Banana Muffin Recipe

Prep Time: 5 minutes
Total Time: 30 minutes
Servings: 8-12 servings

Our hojicha chocolate fiber can be a great substitute for baking, and a great way to sneak in some extra fiber! This hojicha chocolate banana muffin is the perfect fall treat that leaves your home smelling extra comforting. 

EQUIPMENT

• Medium Mixing Bowl
  

INGREDIENTS

• 1 cup Juniful Hojicha Fiber
• 1 cup oat milk (sub milk of choice)
• 2 ripe bananas
• 1 large egg
• 1/4 cup coconut oil 
• 1 tsp vanilla bean paste (sub vanilla extract)
• 1 1/4 cup flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• powdered sugar (for dusting)
• 1-2 tsp hojicha powder (optional for stronger hojicha flavor)
• chocolate chips (optional)
• pecan (shown in photo, optional)

INSTRUCTIONS

1. Preheat oven to 425 °F and line your muffin pan with cupcake or parchment liners. 
2. In a medium mixing bowl, mash your bananas with a fork. 
   2 ripe bananas
   
3. Now, add your Hojicha Fiber, milk, egg, coconut oil, and vanilla bean paste. Mix until well incorporated.
   1 cup Hojicha Fiber, 1 cup milk, 1 large egg, 1/4 cup coconut oil, 1 tsp vanilla bean paste.
4. Now, add the rest of your dry ingredients and mix until combined. 
   1 1/4 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp salt, 1-2 tsp hojicha (optional), chocolate chips (optional), pecan on top (optional)
   
5. Pour the batter into the liners and bake for 14-17 minutes. 
6. Let cool for 10 minutes before removing from the pan. Dust with powdered sugar.