Vegan Chocolate Chip Banana Bread Muffins
Easy and delicious vegan chocolate chip banana bread muffins are healthy, kid-approved, and a great make-ahead breakfast or snack. Use up those ripe bananas in style in this yummy recipe with a secret ingredient.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- ¼ cup chickpea flour can sub this with extra whole wheat or oat flour
- 1.5 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup chocolate chips
Wet Ingredients
- 4 bananas mashed or pureed
- 1 flax egg 1 tbsp flaxseed ground mixed with 3 tbsp warm water
- 1 tsp vanilla
- ½ cup plant milk I used almond
- ½ cup sugar cane, brown sugar, or coconut sugar
- 3 tbsp oil
- ½ tsp vinegar distilled white, apple cider, or rice work
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners or silicone liners. If you don't have liners, generously grease the pan.
- In a large mixing bowl, mash or puree bananas well. I used an immersion blender to get a finer blend, but mashed will give more of a banana bread texture. The riper the banana the better and more natural sweetness you will get.
- In a small bowl or cup, make the flax egg by mixing together the ground flax and warm water. Allow it to sit for a few minutes to thicken.
- In the bowl with bananas, mix together the vanilla, sugar, oil, vinegar, and flax egg until well incorporated.
- Next add the whole wheat flour, chickpea flour, baking soda, baking powder, salt, and cinnamon. You can get a smoother texture by sifting these in, but it isn't necessary. If you don't have chickpea flour, just replace it with more whole wheat flour.
- Stir this together until you start to get a batter forming. Add milk to the batter slowly, getting it to the point of cake batter. It should be almost pourable but still quite thick (a bit thicker than queso). If you don't need all the milk to get this texture, feel free to use less. All flours have slightly different absorbancies of water so you could need less or more milk than I did.
- Fold in chocolate chips.
- Portion into muffin tins. I filled mine full to the top so they made large muffins. You can fill them ¾ full if you want to make slightly smaller muffins, but you'll need a second pan.
- Bake them for 20-22 minutes, or until a toothpick comes out clean.
- Allow them to cool to room temperature. Enjoy!
Notes
You can store these on the counter in a sealed container for 2-3 days or in the fridge for up to 5. They can also be frozen for up to 2 months.
If you don't have chickpea flour, omit and use more whole wheat or oat flour.
You can use more chocolate chips, but I prefer to keep them semi-healthy so I can give them to my kid guilt-free.
Feel free to use any type of oil. I use olive oil.
Nutrition
Serving: 1muffinCalories: 194kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 1mgSodium: 294mgPotassium: 204mgFiber: 3gSugar: 14gVitamin A: 12IUVitamin C: 2mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!