Vegan Banana Chocolate Chip Muffins
These Vegan Banana Chocolate Chip Muffins are healthy & use natural ingredients like agave, bananas, whole wheat pastry flour, coconut oil & almond milk!
Servings: 18 muffins
Calories: 203kcal
Ingredients
- 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
Instructions
- 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.
- 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.
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Video
Notes
** 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!
Nutrition
Serving: 1muffin | Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 136mg | Potassium: 187mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 58mg | Iron: 1.4mg