Banana Chocolate Chip Muffins
These vegan banana chocolate chip muffins bake up soft, moist and full of chocolate and crunchy walnuts. Perfect for breakfast and snacks!
Ingredients
- 3 medium ripe bananas mashed - about 1 1/2 cups, 360g
- 3/4 cup brown sugar 130g
- 1/3 cup melted vegan butter or melted coconut oil 75mL
- 1/2 cup unsweetened plant milk 120mL
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder 9g
- 1 teaspoon ground cinnamon 2g
- 1/4 teaspoon salt 1.5g
- 1/2 cup vegan chocolate chips 90g
- 1/3 cup walnuts chopped - 40g
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
- Add the brown sugar, plant milk and melted vegan butter or coconut oil. Stir until well combined, about a minute or 2.
- Add the flour, baking powder, cinnamon, and salt to the bowl. Gently fold the batter just until no dry streaks remain. Do not overmix; it should take about 2 minutes.
- Fold in the vegan chocolate chips and chopped walnuts.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 22-25 minutes, or until the tops are set and a toothpick inserted into the center comes out without wet batter. Melted chocolate is fine.
- Let the muffins cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely.
Notes
- Room temperature: Store banana chocolate chip muffins in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in an airtight container or freezer bag and thaw at room temperature.
Nutrition
Calories: 261kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 167mg | Potassium: 176mg | Fiber: 2g | Sugar: 21g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg