You may be wondering how I’ve never made a vegan banana chocolate chip muffin before? I’m wondering too. I’ve made banana muffins, banana bread, and I have no objections to putting chocolate into just about any baked good (oatmeal, blondies, scones). It was only a matter of time until I tried this combo in a muffin, but I can’t believe how much time it took.
I guess it doesn’t matter when the results are this good.
I made these muffins a couple weekends ago, with the intention of sharing them with some of my yoga friends. To say they were a hit is an understatement. I tasted one at home and was immediately sorry I didn’t make a double batch, so that I could freeze them.
After I shared, I did make a double batch, and there are now a whole lot of these in my freezer for easy breakfast time and afternoon treats.
There are definitely ways that you could make these more wholesome: I’m guessing that some of the melted better could be swapped for applesauce or additional mashed banana, and white whole wheat flour would work well.
To be honest, though, I love these muffins just the way they are, which is why I haven’t changed a thing when I’ve made them subsequent times. In spite of the recipe name, I don’t pretend that these muffins are actually perfect. But they’re perfect for me and my tastebuds. I know I’ll make them again and again, and I hope some of you will get to try them, too.
Perfect Vegan Banana Chocolate Chip Muffins
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
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.
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.
I’m excited to try this formula in a regular loaf pan (I love the walnut version, but variety is good). I’ll update this recipe to have an optional loaf pan cooking time if I do that! And speaking of walnuts, walnuts (or chopped pecans) would be good here in place of chocolate chips if you’re in the mood for something a little less sweet.
I’m starting this week in the same spirit of quiet approaching of goals and tasks that I wrote about on Sunday. Nothing’s perfect, but this practice is really helping me, keeping me in a grounded place as I continue to move into this new year.
Have a good rest of the week, and I’ll be back on Sunday!
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