Vegan Banana Chocolate Chip Muffins
This Vegan Banana Chocolate Chip Muffins recipe showcases the best of vegan muffins! Made with just a few ingredients, these plant-based banana muffins are an easy vegan breakfast option.
Ingredients
- 3 ripe bananas
- 1 1/2 cups all-purpose flour
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil plus additional coconut oil for greasing the muffin tin
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 3-oz vegan dark chocolate bar cut into small chunks or 1/2 cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350º.
- Peel the bananas and thoroughly mash them with a potato masher.
- Combine the flour, maple syrup, ¼ cup of coconut oil, baking powder and salt with the mashed banana. Mix well.
- Stir the chocolate chunks into the batter.
- Lightly brush the muffin top baking pan with coconut oil. Fill each compartment with the batter. You want the batter to be just below the top edge of the muffin compartment.
- Bake on the middle rack for about 20 minutes, until the tops are golden brown. Check the muffin tops by pricking them with a toothpick. If the toothpick comes out clean, they are done. Allow the muffin tops to cool completely before storing in an airtight container.
Notes
- Please note that salt and coconut oil, two of the ingredients called for in this recipe, are part of a very small 10-ingredient staples list that I include in the book’s introduction. These 10 ingredients are not counted toward the 5-ingredient recipe concept.
- When looking for vegan chocolate, don’t be deterred by the inclusion of “cocoa butter” on the ingredient list. Cocoa butter is the oil-based fat found in the cocoa bean and is a dairy-free ingredient.
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