Vegan Chocolate Chip Banana Muffins
Indulge in the perfect balance of wholesome and sweet with these Vegan Chocolate Chip Banana Muffins! Bursting with the natural sweetness of ripe bananas and studded with gooey vegan chocolate chips, these tender muffins are a delightful treat for breakfast or dessert. Made with plant-based ingredients like almond milk and melted coconut oil, they’re entirely dairy-free and egg-free, yet irresistibly moist and fluffy. A hint of cinnamon adds warmth, while a sprinkle of brown sugar brings a touch of caramelized sweetness. Ready in just 35 minutes, these easy-to-make muffins are ideal for busy mornings or a comforting afternoon snack. They’re perfect for vegans and non-vegans alike, and they can be stored for up to 3 days—if they last that long! Bake a batch today and enjoy the ultimate combination of indulgence and simplicity in every bite.
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Ingredients
- 3 large ripe bananas
- 0.5 cups unsweetened almond milk
- 0.25 cups coconut oil, melted
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cups brown sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cups vegan chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
Step 2
In a large bowl, mash the ripe bananas with a fork until smooth.
Step 3
Add unsweetened almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined.
Step 4
In another bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Step 6
Fold in the vegan chocolate chips, ensuring they are evenly distributed.
Step 7
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Enjoy the muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1046.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2698.7 |
| Total Fat 112.0g | 0% |
| Saturated Fat 79.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2666.9mg | 0% |
| Total Carbohydrate 407.4g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 193.1g | |
| Protein 35.9g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 343.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2411.4mg | 0% |
Source of Calories