Recipe: Perfect 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. This Vegan Banana Chocolate Chip Muffins recipe is moist, delicious, and so easy to make.

Add the flour, baking powder, baking soda, and cinnamon to a large bowl and whisk to combine. Divide the batter evenly between the muffin partitions. Add the remaining chocolate chips or chunks directly on top of the muffins. You can have Never-Fail Chocolate Chip Banana Muffins - Vegan using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Never-Fail Chocolate Chip Banana Muffins - Vegan

1. It's of Dry ingredients.
2. You need 1 3/4 cup of whole wheat pastry flour (220 grams).
3. It's 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. Prepare of Stir In.
13. It's 2 of ripe/overripe bananas.
14. You need 1 cup of vegan chocolate chips or nut mixture of your choice.
15. Prepare of (I use mini chocolate chips for mini muffins).

If it has chocolate on it that's fine, but no wet batter. 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.

Never-Fail Chocolate Chip Banana Muffins - Vegan step by step

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..

Finally, add the flour, and mix everything well. Moist and delicious banana chocolate chip muffins with simple ingredients. The recipe is vegan, gluten-free, and super easy to make. 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.

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