VEGAN BANANA CHOCOLATE CHIP MUFFINS

It’s been a while since I’ve posted a recipe and I’m breaking the lull with some sweet muffins… It couldn’t be avoided. I was home alone last night with some overly ripe bananas and I was in the mood to do some baking. The recipes that I’ve tried over the past year for vegan banana bread haven’t quite measured up to the non-vegan banana bread that I was used to. So after spending about thirty minutes searching Pinterest, I decided to take some of the ideas that I scanned over and mix it up a bit…

The result was delicious! The texture and flavor is very similar to what I loved about banana bread in the past. Moist, not too dense… and I feel much less guilty devouring a couple muffins knowing that I avoided refined sugar, white flour, vegetable oil, and opted for whole wheat flour, coconut palm sugar, and coconut oil instead.

If you’ve got a hankering for a chocolaty banana treat, give these muffins a try. This recipe would probably do just fine in a loaf pan as well, though I haven’t tried yet myself. I’m guessing it would take 30 mins or more to bake. Just check it with a toothpick around 25 mins to get an idea of where its at.

Print Recipe

Vegan Banana Chocolate Chip Muffins

If you have a hankering for a chocolaty banana treat, give these vegan muffins a try!

Course

Dessert

Cuisine

Vegan

Prep Time

15-20 minutes

Cook Time

22-25 minutes

Servings

muffins

Ingredients

WET

• 4 medium over-ripe bananas mashed
• 1 cup coconut palm sugar
• 1/3 cup organic extra virgin coconut oil melted, plus a little for oiling muffin pan
• 1/4 cup unsweetened vanilla almond milk (or dairy free milk of your choice)
• 1 tsp organic pure vanilla extract

DRY

• 2 cups whole wheat flour
• 1/4 tsp fine sea salt
• 1 & 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 2/3 - 1 cup dairy-free chocolate chips or chunks

Course Dessert Cuisine Vegan Prep Time 15-20 minutes Cook Time 22-25 minutes Servings muffins Ingredients WET 4 medium over-ripe bananas mashed 1 cup coconut palm sugar 1/3 cup organic extra virgin coconut oil melted, plus a little for oiling muffin pan 1/4 cup unsweetened vanilla almond milk (or dairy free milk of your choice) 1 tsp organic pure vanilla extract DRY 2 cups whole wheat flour 1/4 tsp fine sea salt 1 & 1/2 tsp baking soda 1/2 tsp ground cinnamon 2/3 - 1 cup dairy-free chocolate chips or chunks

Instructions

1. Preheat your oven for 350 degrees Fahrenheit and lightly grease a 12 muffin pan with coconut oil (or line with paper liners instead)
2. In a small saucepan (or microwave), melt 1/3 cup of coconut oil on low-heat, set aside
3. In a large mixing bowl mash your bananas, then add the rest of the wet ingredients (don't forget the melted coconut oil) and cream well with a hand mixer
4. In a medium sized mixing bowl sift/combine all the dry ingredients, except the chocolate chips
5. Pour half of the dry ingredients into the wet and mix until just combined, then add the rest of the dry ingredients and the chocolate chips and mix until JUST combined, be sure not to over-mix
6. Spoon batter into greased or lined muffin pan and bake for 22-25 mins, allow to cool for 5 mins before removing from pan, cool for 10 or so more minutes, Enjoy!

Recipe Notes

Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month.