Vegan Banana Chocolate Chip Muffins Recipe
Delicious and easy vegan muffins made in just one bowl, perfect for a quick breakfast or snack. These muffins combine wholesome ingredients like mashed banana, nut butter, and almond milk with a touch of sweetness from maple syrup and dairy-free chocolate chips, offering a moist, flavorful treat without any animal products.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (can substitute with whole wheat, pastry flour, or gluten-free 1-1 blend)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 3 tablespoons nut butter (peanut or almond butter recommended)
- 1 teaspoon vanilla extract
- 1 medium banana, mashed
Add-ins
- 1/2 cup non-dairy chocolate chips (mini chocolate chips preferred)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (177°C). Grease a 6-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
- Add Wet Ingredients: To the dry mixture, add the almond milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir thoroughly until the batter is smooth and all ingredients are well combined.
- Fold in Chocolate Chips: Gently fold in 1/2 cup of non-dairy chocolate chips, distributing them evenly without overmixing the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle a few extra chocolate chips on top of each muffin for added texture and appearance.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool further. Enjoy warm or at room temperature.
Notes
- These muffins are vegan and can easily be made gluten-free by using a gluten-free flour blend.
- Nut butter can be substituted with sunflower seed butter for a nut-free option.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
- Use ripe bananas for optimal sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
