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!

Course Breakfast, Snacks

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 261

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.

VERY ripe bananas. For sweeter, more flavourful muffins.
Don’t over-mix. Over-mixing can cause the glutens in the flour to overdevelop for tough, dense muffins.
Measure or weigh the bananas. Bananas come in all different sizes! Weight yours to ensure the proper amount.
Storage. Store banana chocolate chip muffins in an airtight container for up to 3 days. Or in the freezer for up to 2 months. Thaw at room temperature.