Perfect Vegan Banana Chocolate Chip Muffins
Author -Yields: 15 muffins
Ingredients
- 3 cups unbleached, all-purpose flour (substitute white whole wheat flour or a trusted gluten-free flour blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 cup non-dairy milk of choice
- 2 teaspoons apple cider or white vinegar, or lemon juice
- 3 medium/large or 4 small overripe bananas
- 8 tablespoons vegan butter, melted
- 1 cup cane or coconut sugar
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350F and lightly butter/spray or line 2 muffin trays (enough for 14-16 muffins) with liners.
- In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.
- In another mixing bowl, mash the bananas with a potato masher or fork till they're completely mashed and liquidy. Whisk together the non-dairy milk and vinegar or lemon juice, then add it to the banana mixture. Stir in the melted butter, sugar, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients. Use a spatula or a whisk to mix the ingredients together well. The batter should be evenly incorporated; a few small lumps are OK, but there shouldn't be any flour visible. Stir in the chocolate chips.
- Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Bake the muffins for 22-25 minutes, or until just becoming golden at the edges. After 10 minutes, remove the muffins from the tin and allow them to cool on a cooling rack for 30 minutes before enjoying.
Notes
Muffins can be stored in an airtight container for up to 4 days, or frozen for up to 6 weeks.
For a smaller batch, recipe can be halved.