Vegan Banana Chocolate Chip Muffins
Vegan Banana Chocolate Chip Muffins
Ingredients
For the Wet Ingredients
- 3 ripe bananas, large, mashed
- 1/4 cup unsweetened plant-based milk
- 1/4 cup vegetable oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Add-ins
- 1/2 cup vegan chocolate chips
- 1/2 cup walnuts, chopped, optional
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.
⏱️ 2 min
- 3
To the mashed bananas, add the unsweetened plant-based milk, vegetable oil, maple syrup, vanilla extract, and apple cider vinegar. Whisk everything together until well combined.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until there are no lumps and the dry ingredients are evenly distributed.
⏱️ 2 min
- 5
Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay.
⏱️ 2 min
- 6
Gently fold in the vegan chocolate chips and, if using, the chopped walnuts.
⏱️ 1 min
- 7
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min
- 8
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 22 min•🌡️ 375
- 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 15 min
- 10
Once cooled, serve and enjoy your delicious vegan banana chocolate chip muffins!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Banana Chocolate Chip Muffins
Ingredients
For the Wet Ingredients
- 3 ripe bananas, large, mashed
- 1/4 cup unsweetened plant-based milk
- 1/4 cup vegetable oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Add-ins
- 1/2 cup vegan chocolate chips
- 1/2 cup walnuts, chopped, optional
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.
⏱️ 2 min - 3
To the mashed bananas, add the unsweetened plant-based milk, vegetable oil, maple syrup, vanilla extract, and apple cider vinegar. Whisk everything together until well combined.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until there are no lumps and the dry ingredients are evenly distributed.
⏱️ 2 min - 5
Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay.
⏱️ 2 min - 6
Gently fold in the vegan chocolate chips and, if using, the chopped walnuts.
⏱️ 1 min - 7
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min - 8
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 22 min•🌡️ 375 - 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 15 min - 10
Once cooled, serve and enjoy your delicious vegan banana chocolate chip muffins!
⏱️ 1 min