Vegan Banana Chocolate Chip Muffins
If you have a hankering for a chocolaty banana treat, give these vegan muffins a try!
coconut palm sugar
organic extra virgin coconut oil
melted, plus a little for oiling muffin pan
unsweetened vanilla almond milk
(or dairy free milk of your choice)
organic pure vanilla extract
whole wheat flour
fine sea salt
1 & 1/2
2/3 – 1
dairy-free chocolate chips or chunks
Preheat your oven for 350 degrees Fahrenheit and lightly grease a 12 muffin pan with coconut oil (or line with paper liners instead)
In a small saucepan (or microwave), melt 1/3 cup of coconut oil on low-heat, set aside
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
In a medium sized mixing bowl sift/combine all the dry ingredients, except the chocolate chips
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
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!
Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month.