These Vegan Banana Chocolate Chip Muffins are healthy & use natural ingredients like agave, bananas, whole wheat pastry flour, coconut oil & almond milk!
This post is sponsored by our sweet friends at One Bananas. One Bananas focuses on ONE thing…growing high quality bananas in a socially and environmentally responsible way and we’re just going bananas for them! 🙈
Soooo….I have a really important announcement to make.
THESE ARE THE BEST MUFFINS I’VE EVER TASTED.
These are the best muffins I’ve ever had and they just so happen to be vegan, made with whole wheat flour, and naturally sweetened.
Say gooooood morning to Vegan Banana Chocolate Chip Muffins.
How’s that for a little Monday morning magic?
When One Bananas reached out to us to use their bananas in a recipe, my mind immediately went to muffins. Bananas and muffins just go together. Right? It’s like peanut butter and jelly or grilled cheese and tomato soup.
Classic. Comforting. Yummy.
Then I did a little research on their company and found out that they focus on growing their bananas in a socially and environmentally responsible way and have created programs that address health and wellness and family nutrition for their employees!
Because of this, I knew I wanted to make really wholesome, high quality, nutritious, but still great tasting muffins.
Before this recipe for vegan banana chocolate chip muffins, I hadn’t really played around with vegan baking much. Some of my favorite cooking dishes like my easy black beans and delicious roasted red pepper soup are vegan, but I’ve been a little shy in the vegan baking category. Boy – oh – boy have I been missing out! These are by far the most tender, moist, rich muffins I’ve ever tasted.
I feel like people often won’t try something because it’s labeled “vegan” so here’s what you need to do…Don’t tell anybody these are vegan and they’ll never know (that’s what I did to Trevor). 🙊
Not only are these muffins vegan, which btw – if you’re new to the vegan thing – it means no animal products: no dairy, no eggs, etc. – but they’re also super healthy!
Today I’ve only used whole wheat pastry flour, that’s right, no white flour here! I’ve also only used all-natural sweeteners in this recipe in the form of organic agave and our One Bananas! Lastly, I’ve used almond milk and organic coconut oil for moisture and to round it out, a whooooole lotta vegan chocolate chips.
But really, Jennifer. How do these actually taste good?
All natural ingredients? No butter? No eggs? Naturally sweetened?
Guys. Just trust me on this one. I guarantee you’re going to fall head over heels for these vegan banana chocolate chip muffins.
To give you a little insight, I’ve made this recipe 3 times now and there’s only a handful left. Yes. We gave some away to friends, but Trevor and I have both been chowing down on these for, um, breakfast, snack, lunch, pre-dinner, after-dinner, and dessert.
I honestly wish I was kidding, but heyyyy remember? These are healthy muffins…so it’s ok, riiiight? Right. 😉
Let me just tell you one more time…these vegan banana chocolate chip muffins are healthy, wholesome, moist, tender, banana-y, slightly cinnamon-y, and just overall awesome.
Make these and make your Monday 1,000,000 times better. 🙂
If you’re going bananas for this vegan recipe, you might also love:
Show me the yummy!
- 1/2 cup almond milk room temperature
- 2 tablespoons distilled white vinegar
- 2 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup agave
- 1/2 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 1/4 cups mashed ripe bananas about 3 bananas**
- 1 cup vegan chocolate chips
- Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes.
- Preheat oven to 425ºF. Line a regular sized muffin tin with paper liners.
- In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon.
- Whisk together agave, oil,, vanilla, and the milk + vinegar mixture and stir. Then stir in bananas.
- Stir together dry and wet ingredients - DO NOT OVERMIX
- Fold in chocolate chips.
- Fill each cup in the muffin tin to be almost completely full, about 1/4 cup. Sprinkle with sparkling sugar, if using.
- Bake at 425ºF for 5 minutes. Then decrease the heat to 350ºF and bake for another 5-8 minutes.
- Remove from oven and let cool for a few minutes before removing from the tin and serving.
These freeze great, too! Keep in an airtight container or freezer ziplock baggie. Warm in the microwave (about 15-30 seconds depending on your microwave) before serving!
** Use ripe bananas (like in the photos), not overripe. 2 reasons: 1. I can never wait for the bananas to get brown and I find that ripe bananas give this recipe plenty of flavor. 2. I think overripe bananas will make this recipe too mushy!
Thanks again to One Bananas for sponsoring these insanely good Vegan Banana Chocolate Chip Muffins. I will now go eat my weight in muffins.
And thanks to YOU, readers, for supporting brands that keep SMTY up and running! 🙂