Vegan Banana Chocolate Chip Muffin
Indulge in guilt-free sweetness with these Vegan Banana Chocolate Chip Muffins, a delightfully moist and fluffy treat perfect for breakfast, dessert, or snacks. Made with ripe bananas, dairy-free chocolate chips, and a touch of coconut sugar, this recipe balances natural sweetness and rich chocolatey goodness. Melted coconut oil and unsweetened almond milk create a luscious texture, while a blend of simple pantry staples like all-purpose flour and baking powder ensures a tender crumb every time. Ready in just 40 minutes, these muffins are completely egg-free and dairy-free, making them ideal for vegan diets or anyone seeking a healthier twist on classic baked goods. Serve warm with your choice of plant-based beverage, or store for a convenient grab-and-go option throughout the week.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 120 ml unsweetened almond milk
- 60 ml coconut oil, melted
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 100 g coconut sugar
- 100 g dairy-free chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
In a large mixing bowl, peel and mash the bananas until smooth using a fork or potato masher.
Add the almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Stir well to combine.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
Fold in the coconut sugar and dairy-free chocolate chips until evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan banana chocolate chip muffins while slightly warm, or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 201.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 377 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
