Vegan Banana and Chocolate Muffins are made with my recipe for Vegan Banana Bread .They are perfectly soft and fluffy, and the gooey chocolate chips are just perfection!
These muffins are easy and ready in a short time using overripe bananas and a few pantry ingredients.
Vegan Banana and Chocolate muffins are great for breakfast or as a lunchbox filler. Children love them. They freeze well and can be popped in the microwave from frozen to taste just like fresh from the oven.
Have you tried recipes for muffins and found them dry or tasteless? Maybe you were not impressed with the lack of banana taste to your muffin? Well I have the solution for you!!
This recipe is incredibly moist. It contains no eggs or dairy so it is vegan. They are not needed as the bananas replace the eggs and soya milk can be used instead of dairy milk.
Well the secret to making good Vegan Banana and Chocolate muffins is to use very ripe bananas!!
You are probably thinking what difference would that make?? Well I cannot emphasise enough how much it changes the taste and texture by using very ripe bananas.
I do not mean when bananas have a few black spots on the skin. I mean you need to let them go mostly black and soft because that is when the flavour is best to use.
You know that stage when you think bananas are only fit to throw out? Well that is when they are perfect!!
You should use bananas this ripe because they will give you a very moist and soft loaf. Also the banana flavour is amazing!
You can add chopped pecans or walnuts to it if you would like some crunch in them. I add cinnamon as we love the flavour but you could use mixed spice if you prefer.
How To Make Vegan Banana Chocolate Muffins:
- Preheat oven to 180°C/350°F
- Combine the flour, baking powder, baking soda, and salt in a medium/large mixing bowl.
- In another bowl, combine the oil, vanilla, and sugar. Mash the bananas.
- Add the wet ingredients with the dry ingredients. Fold in the chocolate chips, careful not to over mix.
- Scoop the batter and place it in lined muffin tins. Add a few extra chocolate chips on top if you like.
- Bake until golden, about 20 – 25 minutes.
You have to treat yourself to a muffin warm out of the oven, it’s delicious!!
Tips For Success:
- Use very ripe bananas. Mash them very well.
- Don’t overmix the batter. Instead, stir just until combined and no more for the most tender muffins.
- Change the flavor. I added 1 tsp of cinnamon to the dry ingredients but you can add any flavour you lik. Mixed spice, nutmeg or ginger would all be good.
- Use correct oven rack position. Baking the muffins on the center rack will ensure even cooking throughout.
- To test for doneness, insert a metal skewer into the center of one of the muffins. The skewer should come out clean or with a few moist crumbs clinging to it.
How To Store Vegan Banana and Chocolate Muffins
- Vegan Banana and Chocolate Muffins are best eaten in first two days, they do not keep well because of the amount of soft fruit in them
- Refrigerator: Muffins will keep for up to a week in the refrigerator, in a covered container.
- Freezer: These muffins freeze well and will stay fresh for 2 months in freezer safe containers. They can be microwaved straight from frozen and taste like they are fresh from the oven.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Vegan Banana and Chocolate Muffins
Equipment
- 1 12 hole Muffin Baking Tray
- 12 Muffin Tray liners
Ingredients
- 2 Large bananas
- 325g Plain Flour
- 2 Teaspoons Baking powder
- 1 Teaspoon Bread Soda
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 75 ml Vegetable Oil
- 100 gram Brown Sugar
- 75 ml Dairy Free Milk
- 100 grams Chocolate Chips
Instructions
- Preheat oven to 180°C/350°F/Gas Mark
- Mash the bananas together in a large bowl
- Add all dry ingredients
- Stir in the oil and milk
- Add the chocolate chips
- Scoop into lined muffin tray
- Bake 20 minutes or until nicely risen and a skewer comes out cleanly
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