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

Never-Fail Chocolate Chip Banana Muffins - Vegan. 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. Divide the batter evenly between the muffin partitions.

This Vegan Banana Chocolate Chip Muffins recipe is moist, delicious, and so easy to make. Perfect for a quick healthy breakfast or dessert! One of the most popular recipes on Shane & Simple is my vegan banana bread. You can cook 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. It's of Dry ingredients.
2. You need of whole wheat pastry flour (220 grams).
3. You need of GF option: add 1 1/3 tsp xanthan gum.
4. You need of cane (or turbinado) sugar (220 grams).
5. You need of baking powder (10 grams).
6. You need of fine salt.
7. You need of baking spice or cinnamon, optional.
8. Prepare of Wet ingredients.
9. It's of light vegetable oil (120 ml).
10. It's of soy milk (180 ml).
11. Prepare of vanilla extract.
12. It's of Stir In.
13. You need of ripe/overripe bananas.
14. Prepare of vegan chocolate chips or nut mixture of your choice.
15. You need of (I use mini chocolate chips for mini muffins).

In a bowl, mix the flour, baking soda and salt. In a separate bowl, mix the sugar and the oil. Add the mashed banana to the sugar mixture, then add chocolate chips, water and vanilla. Finally, add the flour, and mix everything well.

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..

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. These vegan banana chocolate chip muffins are my go-to breakfast I like to make if I am feeling a little on the naughtier side. You all know by now, I do have a big sweet tooth. If you wish to have not such sweet breakfast, then yo can go for vegan zucchini, easy breakfast recipe or vegan burritos, an easy snack recipe for a healthy meal.

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