These vegan banana chocolate chip muffins are moist, fluffy, and packed with flavor. Perfect for breakfast, a snack, or dessert, they’re easy to make and full of wholesome ingredients.
Ingredients (Makes 12 Muffins)
2 large ripe bananas (mashed)
1/2 cup unsweetened almond milk (or any plant-based milk)
1/3 cup coconut oil (melted) or vegetable oil
1/3 cup maple syrup (or agave syrup)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (or whole wheat flour for extra fiber)
1/3 cup coconut sugar (or brown sugar)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegan chocolate chips
1/4 cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
2. Mix Wet Ingredients:
In a large bowl, combine mashed bananas, almond milk, coconut oil, maple syrup, and vanilla extract. Mix until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, coconut sugar, baking soda, baking powder, and salt.
4. Mix Together:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
5. Add Mix-Ins:
Fold in vegan chocolate chips and walnuts (if using).
6. Bake:
Divide the batter evenly into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (Per Muffin)
Calories: 180
Protein: 3g
Carbohydrates: 28g
Fat: 8g
Fiber: 2g
Sugar: 12g
Good For:
Energy Boost: Bananas provide natural sugars and carbohydrates for sustained energy.
Heart Health: Walnuts and coconut oil contain healthy fats beneficial for heart health.
Digestive Health: Whole wheat flour and bananas are good sources of dietary fiber.
Dairy-Free and Egg-Free Diets: Ideal for individuals with dietary restrictions or preferences.
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