Vegan Chocolate Chip Banana Bread Muffins
Servings: 12 muffins
Ingredients
Dry Ingredients
- 1½ cup whole wheat flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ cup coconut sugar or sweetner of choice
- 1 tsp cinnamon powder
- 1 tsp ground allspice powder
- 1 pinch salt
Wet Ingredients
- 1 flax egg (1 tbsp ground flax with 2.5 tbsp water)
- 2 very ripe bananas smashed
- ¼ cup plant based milk as needed
- ⅓ cup coconut oil or vegan butter melted
- 1 tbsp maple syrup for extra sweetness
- 1 tsp vanilla extract
Optional Toppings
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and lightly grease a 12-slot muffin pan
- In a small bowl, prepare the flax egg by combining 1 tbsp ground flax with 2.5 tbsp water. Allow it to sit for 10 minutes.
- In a bowl, combine dry ingredients: flour, baking soda and powder, allspice and cinnamon, coconut sugar and a pinch of salt.
- Separately, prepare the wet ingredients: 2 bananas mashed with a fork, oil or vegan butter, vanilla extract and flax egg.
- Mix the wet ingredients together with the dry ingredients until well combined. The batter will be pretty thick. Add 1/4 cup of plant milk or water as necessary. Add 1-2 tbsp more plant milk if necessary but it's ok if the batter is a little thick, that's how it's supposed to be.
- Evenly distribute the batter in the muffin tray. You may optionally add a few chocolate chips on top.
- Fold in the chocolate chips and optional nuts.
- Bake in the oven for 20 minutes. Using the toothpick test, check to see if the toothpick or fork comes out clean. If not, bake for an additional few minutes.
- Allow to cool for 5-10 minutes before carefully removing.
Notes
- Bake times can vary from 18-22 minutes depending on how much liquid was added. 20 minutes worked well for me.
- Muffins stay well for up to 3 days on the countertop in an airtight container.