You may be wondering how I’ve never made a vegan banana chocolate chip muffin before? I’m wondering too. I’ve made BANANA MUFFINS, BANANA BREAD, and I have no objections to putting chocolate into just about any baked good (OATMEAL, BLONDIES, SCONES). It was only a matter of time until I tried this combo in a muffin, but I can’t believe how much time it took.
I guess it doesn’t matter when the results are this good.
I made these muffins a couple weekends ago, with the intention of sharing them with some of my yoga friends. To say they were a hit is an understatement. I tasted one at home and was immediately sorry I didn’t make a double batch, so that I could freeze them.
After I shared, I did make a double batch, and there are now a whole lot of these in my freezer for easy breakfast time and afternoon treats.
There are definitely ways that you could make these more wholesome: I’m guessing that some of the melted better could be swapped for applesauce or additional mashed banana, and white whole wheat flour would work well.
To be honest, though, I love these muffins just the way they are, which is why I haven’t changed a thing when I’ve made them subsequent times. In spite of the recipe name, I don’t pretend that these muffins are actually perfect. But they’re perfect for me and my tastebuds. I know I’ll make them again and again, and I hope some of you will get to try them, too.
Perfect Vegan Banana Chocolate Chip MuffinsCourse: Breakfast
3 cups unbleached, all-purpose flour (substitute white whole wheat flour or a trusted gluten-free flour blend)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup non-dairy milk of choice
2 teaspoons apple cider or white vinegar, or lemon juice
3 medium/large or 4 small overripe bananas
8 tablespoons vegan butter, melted
1 cup cane or coconut sugar
2 teaspoons vanilla extract
1 cup vegan chocolate chips
- Preheat your oven to 350F and lightly butter/spray or line 2 muffin trays (enough for 14-16 muffins) with liners.
- In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.
- In another mixing bowl, mash the bananas with a potato masher or fork till they’re completely mashed and liquidy. Whisk together the non-dairy milk and vinegar or lemon juice, then add it to the banana mixture. Stir in the melted butter, sugar, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients. Use a spatula or a whisk to mix the ingredients together well. The batter should be evenly incorporated; a few small lumps are OK, but there shouldn’t be any flour visible. Stir in the chocolate chips.
- Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Bake the muffins for 22-25 minutes, or until just becoming golden at the edges. After 10 minutes, remove the muffins from the tin and allow them to cool on a cooling rack for 30 minutes before enjoying.
- Muffins can be stored in an airtight container for up to 4 days, or frozen for up to 6 weeks.
- For a smaller batch, recipe can be halved.