Vegan Chocolate Chip Banana Muffins
Start your morning or treat yourself any time of day with these irresistible Vegan Chocolate Chip Banana Muffins! Perfectly moist and naturally sweetened with ripe bananas, these muffins are dairy-free and egg-free, making them a delightful option for plant-based eaters. Crafted with melted coconut oil, unsweetened almond milk, and a touch of cinnamon, every bite is infused with warm, comforting flavors. The addition of gooey vegan chocolate chips takes them to the next level, making them a crowd-pleaser for kids and adults alike. Ready in just 35 minutes, this simple recipe is ideal for breakfast, snack time, or a quick grab-and-go dessert. With their golden-brown tops and soft centers, these muffins are guaranteed to be your new favorite vegan baking recipe. Perfect for meal prep and absolutely irresistible!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cups unsweetened almond milk
- 0.25 cups coconut oil, melted
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cups brown sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cups vegan 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 bowl, mash the ripe bananas with a fork until smooth.
Add unsweetened almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined.
In another bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the vegan chocolate chips, ensuring they are evenly distributed.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 229.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 498 mg | 38% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2490 mg | 53% | |
*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.
