Vegan Chocolate Chip Banana Muffins Recipe

In case you had been to ask me which meals most defines my childhood, I’d reply – with out hesitation – chocolate chip muffins. Throughout my total childhood, not solely did my mother make chocolate chip muffins no less than a couple of times every week for breakfast, however my grandmother would convey large containers stuffed with them every time she visited. Even after I went off to school, my mother truly mailed the muffins to me. Meaning till I moved in with Jack, just about daily was muffin day!

That’s why I’m truthfully shocked that 6 years into this weblog, I’ve but to share a chocolate chip muffin recipe! I assume I received too distracted by zucchini breads and pumpkin breads through the years.

So at the moment I’m right here to treatment the state of affairs! This banana-based model shouldn’t be the household recipe, however I find it irresistible anyway 🙂 Right here’s what’s in them:

Vegan Chocolate Chip Banana Muffins

Vegan Chocolate Chip Banana Muffins

These muffins are vegan(!) utilizing my go-to non-dairy Almond Breeze almondmilk. To vary issues up this time, I used their Almond Coconut Unsweetened Vanilla Mix. These muffins don’t have an excessively coconutty style, however the coconut mix provides good, refined sweetness. I prefer to get the shelf-stable selection and hold it on-hand in my pantry till a muffin craving hits.

Vegan Chocolate Chip Banana Muffins

Vegan Chocolate Chip Banana Muffins

In fact, if you happen to aren’t a fan of chocolate in your muffins, simply go away it out and also you’ll have scrumptious banana bread muffins. I believe they’d even be nice with blueberries rather than the chocolate, however don’t inform my youthful self I mentioned that.

Vegan Chocolate Chip Banana Muffins

Vegan Chocolate Chip Banana Muffins


  • four tablespoons floor flaxseed + four tablespoons heat water*
  • 1¾ cups whole-wheat pastry flour (or white/wheat combine)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅔ cup Almond Breeze Almond Coconut Unsweetened Vanilla Mix
  • 1 tablespoon apple cider vinegar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil or any impartial oil
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup chocolate chips
  1. Preheat the oven to 350°F and calmly grease or spray a 12-cup muffin tin.
  2. In a small bowl, mix the flaxseed and heat water and put aside to thicken for five minutes.
  3. In a big bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl, mix the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to mix. Stir within the flaxseed combination.
  5. Add the moist substances to the bowl of dry substances and stir simply till mixed. Don’t overmix. Fold within the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter within the muffin tin.
  6. Bake 18 to 20 minutes or till a toothpick comes out nearly clear. Let cool 15 minutes, then switch to a wire rack to proceed cooling.

*In case you’re not vegan, and you favor to bake with eggs, use 2 eggs as a substitute of the flaxseed and water combination.


This submit is in partnership with Almond Breeze. Thanks for supporting the sponsors that hold us cooking!


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