Vegan Chocolate Banana Muffins
These easy vegan Banana Muffins are packed with chocolate chips, and use only 7 ingredients! Throw them together in 45 minutes for a great breakfast or as a midday snack.
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Introduction
It isn’t often that I bake. In fact, I rarely do. These vegan chocolate banana muffins are the first thing I’ve ever baked by myself - and I’m pretty damn proud of them. They taste good. They’re not your average, dry muffin that you pop in your mouth on your way into work as a rushed pseudo-breakfast.
As much as I hate to use the word moist, there are few better words to describe these. The banana-chocolate combo rivals the best in the world: peanut butter and jelly; burger and fries; Simon and Garfunkel. It’s up there with the best of them, and they won’t let you down here.
Combine 7 (seven!) ingredients, grease up your muffin tray, and let the aroma of both tomorrow’s breakfast and sweet victory fill your kitchen. Give them a check once your timer is up, and if they’re golden brown, pull them. Otherwise, keep them in the oven until you’re happy.
The secret to this dish is in the consistency of the mixture. Once you have your dry and wet ingredients combined, add in your chocolate chips and mix them about to ensure they’re evenly dispersed. As you add your chips however, the mixture will get thicker, so add a bit more milk in to balance that out.
The mixture should be thick enough that it would be easier to fill the muffin moulds with a spoon as opposed to simply pouring it from the bowl itself, but not so thick that you can’t pour it at all. The reason I’m explaining the mixture through it’s consistency as opposed to the amount of wet ingredients used is because we’re all going to add different amounts of chocolate chips, which will cause the mixture to be thinner or thicker.
Check out the Spruce it Up section below for ideas on how to take this recipe to the next level.
Eat wonderfully.
Before we Get Started
Prep Time: 15 Minutes
Cook Time: ~40 Minutes
Total Time: 55 Minutes
Yield: 12 Muffins
Ingredients
2 very soft Bananas
1/2 cup Oil
1 cup Sugar
2 cups All Purpose Flour
3 tsp. Baking Powder
1 and 1/3 cups Dairy Free Milk
Vegan Chocolate Chips
Add as many as you would like.
Many dark chocolate chips are vegan.
Method
Preheat your oven to 355° Fahrenheit.
In a bowl, combine your dry ingredients together, as well as your bananas.
Slowly pour in your oil, using a wooden spoon to combine.
I tried using a whisk and a spoon, and it was much easier to use a spoon.
Pour in your dairy-free milk, and combine. Then, add your chocolate chips
Don’t sweat it if your mixture has lumps in it, but combine as best as you can.
The mixture should be just thick enough that it’s easier to use a spoon to pour it into the muffin moulds, but not thick enough that you can’t pour it at all. Add more milk if need be.
Pour a touch of oil into each of your muffin moulds, then run your finger around them to grease them up.
Alternatively, you can use muffin wrappers.
Spoon in your mixture about 80% of the way up, and sprinkle a few more chocolate chips on top.
Toss in the oven for 40 minutes. After the 40 minutes is up, give them a look, and if they’re golden brown, pull them out. If not, let the bake for another 5 minutes, and check again.
Let them sit for about 5 minutes, then run a knife around the circumference of each muffin mould to release the muffins from the sides
Enjoy.
Spruce it Up
The better quality chocolate you use, the better the muffin will taste, so grab the best quality you can - you deserve it.
Add a sprinkle of chopped peanuts into the muffins to turn these muffins into a Peanut Chocolate Banana delight.
Plate them warm with some vegan butter inside and a glass of your favourite dairy-free milk.