Vegan Banana Chocolate Chip Muffins
Servings: 12 people
Calories: 251kcal
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 2 ripe bananas mashed, or applesauce
- ½ cup organic soy milk or oat milk or cashew milk
- ¼ cup grapeseed oil or melted coconut oil or melted vegan butter
- 2 teaspoons pure vanilla extract
- 2 cups spelt flour or unbleached all-purpose flour, or a mix of whole wheat and all-purpose flour
- ½ cup organic cane sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon or mesquite powder
- ½ teaspoon pink salt or fine sea salt
- 1 cup vegan semisweet chocolate chips, divided ¾ cup for batter, ¼ cup for topping
Instructions
- Prepare an oven rack in the middle. Preheat the oven to 350°F and line a muffin tin with paper liners. In a small bowl, mix flaxseed meal with warm water.
- Mash the banana in a medium bowl. Add the soy milk, grapeseed oil, and vanilla extract, and flaxseed meal mixture. Whisk until combined.
- In a medium bowl, sift the spelt flour, organic cane sugar, baking powder, baking soda, cinnamon, and salt.
- Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in ¾ cup chocolate chips.
- Spoon the batter into the paper liners. Sprinkle the remaining chocolate chips on top.
- Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out with just a few crumbs, not uncooked batter.
Notes
- Pick very ripe and spotty bananas for these vegan chocolate banana muffins to ensure they're sweet enough and have the proper consistency. Do not use green bananas. Place unripe bananas in a paper bag to ripen them faster.
- When measuring the flour, scoop it into the measuring cup with a spoon and level it with the spoon handle or the back of a butter knife.
- Mix the batter until just combined; do not overmix, as this will affect the texture. Once the batter is mixed, put the vegan chocolate chip banana muffins in the middle rack of the oven.
- Store at room temperature or in the fridge for 3 days, in an airtight container. Freeze up to one month. Thaw each muffin individually when you’re ready to eat
