Recipe: Yummy Never-Fail Chocolate Chip Banana Muffins - Vegan

Never-Fail Chocolate Chip Banana Muffins - Vegan. In a large bowl mix the flour, baking powder, baking soda, salt, sugar and vegan chocolate chips. Mix the wet ingredients with the dry ingredients, add the chocolate chips, careful not to over mix, and place batter in lined muffin tins (shown above). Add a few extra chocolate chips on top if you like.

One of the most popular recipes on Shane & Simple is my vegan banana bread. Moist and delicious banana chocolate chip muffins with simple ingredients. The recipe is vegan, gluten-free, and super easy to make. You can have Never-Fail Chocolate Chip Banana Muffins - Vegan using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Never-Fail Chocolate Chip Banana Muffins - Vegan

1. You need of Dry ingredients.
2. It's 1 3/4 cup of whole wheat pastry flour (220 grams).
3. You need of GF option: add 1 1/3 tsp xanthan gum.
4. You need 1 cup of cane (or turbinado) sugar (220 grams).
5. It's 2 tsp of baking powder (10 grams).
6. It's 1/4 tsp of fine salt.
7. Prepare 1/2 tsp of baking spice or cinnamon, optional.
8. Prepare of Wet ingredients.
9. Prepare 1/2 cup of light vegetable oil (120 ml).
10. Prepare 3/4 cup of soy milk (180 ml).
11. It's 1-2 tbsp of vanilla extract.
12. You need of Stir In.
13. Prepare 2 of ripe/overripe bananas.
14. It's 1 cup of vegan chocolate chips or nut mixture of your choice.
15. It's of (I use mini chocolate chips for mini muffins).

These tender banana muffins are great for breakfast or as dessert! In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon. In another mixing bowl, mash the bananas with a potato masher or fork till they're completely mashed and liquidy. Let the muffins cool completely before serving.

Never-Fail Chocolate Chip Banana Muffins - Vegan instructions

1. Line muffin pan with cupcake liners. For loaf - line loaf pan with baking paper or grease pan..
2. In a bowl, mix together dry ingredients with a FORK or balloon whisk..
3. Add wet ingredients and mix..
4. Heat oven to 330°F. (165 C.) For regular muffins or loaf, heat to 340-350°..
5. Mash bananas well and gently mix into the batter..
6. Fold in chocolate chips (or nut mixture)..
7. Fill muffin liners (or loaf pan) 3/4 full..
8. Bake mini muffins 18-20 mins, regular muffins 25-30 mins, loaf 35-40 mins. Muffins/loaf are ready when tops are slightly rounded and edges are lightly browned. Tops of the muffins/loaf should be bouncy when gently pressed..
9. Allow to cool in the pan for 1-2 minutes, then transfer to cooling rack..
10. Store in an airtight container. The muffins freeze quite well if sealed tightly and in 2-3 layers of insulation (double zip lock in glass container works best)..
11. This recipe makes 1 small-medium loaf, 12 large muffins (they don't rise much so look more like cupcakes), or 50-60 mini muffins..

Line a muffin pan with wrappers and lightly spray them with non-stick spray and set aside. So if you're looking for a healthier breakfast/snack, these vegan banana chocolate chip muffins should be at the top of the list. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt and baking powder. Add in milk of choice, banana, and melted coconut oil and stir until just moistened.

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