Imagine sinking your teeth into a moist, decadent muffin that's not only incredibly delicious but also completely plant-based and surprisingly easy to make! These vegan banana chocolate chip muffins are the ultimate breakfast treat or anytime snack that will satisfy your sweet tooth while keeping things totally dairy-free and egg-free. Whether you're a committed vegan, trying to eat healthier, or simply looking for a scrumptious baked good that doesn't compromise on flavor, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Pour the melted coconut oil into the mashed bananas and mix well until fully combined.
- Add sugar and vanilla extract to the banana mixture, stirring until the sugar is completely dissolved and the mixture is smooth.
- In a separate bowl, sift together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the vegan chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional chocolate chips on top of each muffin for extra decoration, if desired.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your vegan banana chocolate chip muffins at room temperature or slightly warm.
Tips
- Choose overripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Don't overmix the batter: Gently fold the ingredients together until just combined. Overmixing can lead to tough, dense muffins.
- Use room temperature ingredients: This helps create a more uniform batter and ensures even baking.
- Check for doneness: Insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Store properly: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Optional add-ins: Feel free to customize with chopped nuts, shredded coconut, or a sprinkle of cinnamon for extra flavor.
- For extra moisture: If your bananas aren't super ripe, you can add a tablespoon of applesauce to the wet ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
