Quinoa Recipes

Vegan Chocolate Chip Banana Muffins





If you were to ask me which food most defines my childhood, I’d answer – without hesitation – chocolate chip muffins. During my entire childhood, not only did my mom make chocolate chip muffins at least once or twice a week for breakfast, but my grandmother would bring giant containers full of them whenever she visited. Even when I went off to college, my mom actually mailed the muffins to me. That means until I moved in with Jack, pretty much every day was muffin day!

That’s why I’m honestly shocked that 6 years into this blog, I’ve yet to share a chocolate chip muffin recipe! I guess I got too distracted by zucchini breads and pumpkin breads over the years.

So today I’m here to remedy the situation! This banana-based version is not the family recipe, but I love it anyway 🙂 Here’s what’s in them:


Vegan Chocolate Chip Banana Muffins



Vegan Chocolate Chip Banana Muffins

These muffins are vegan(!) using my go-to non-dairy Almond Breeze almondmilk. To change things up this time, I used their Almond Coconut Unsweetened Vanilla Blend. These muffins don’t have an overly coconutty taste, but the coconut blend adds nice, subtle sweetness. I like to get the shelf-stable variety and keep it on-hand in my pantry until a muffin craving hits.


Vegan Chocolate Chip Banana Muffins



Vegan Chocolate Chip Banana Muffins

Of course, if you aren’t a fan of chocolate in your muffins, just leave it out and you’ll have delicious banana bread muffins. I think they’d also be great with blueberries in place of the chocolate, but don’t tell my younger self I said that.


Vegan Chocolate Chip Banana Muffins


Vegan Chocolate Chip Banana Muffins

 

  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • 1¾ cups whole-wheat pastry flour (or white/wheat mix)
  • 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 Blend
  • 1 tablespoon apple cider vinegar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil or any neutral oil
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup chocolate chips
  1. Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  3. In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
  5. Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.
  6. Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.

*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.

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This post is in partnership with Almond Breeze. Thank you for supporting the sponsors that keep us cooking!

 

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