Fudgy Vegan Banana Chocolate Chip Muffins Recipes

VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
• Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
• Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
• Pour the blended mix out over your dry ingredients and mix into a batter. Don't overmix.
• Add chocolate chips and fold them in.
• Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.
• Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
• Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.

VEGAN BANANA CHOCOLATE CHIP MUFFINS (HEALTHY)

Steps:

• Preheat oven to 350 degrees.
• Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
• Wet ingredients: In a small bowl, mix oil, sugar and vanilla.
• Banana: Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups.
• Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 - 1/2 cup at most (I've never had to add any).
• Chocolate: Add in chocolate chips and mix briefly.
• Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 - 3/4 full.
• Bake: Place in the oven, on the center rack, and bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready.
• Remove from oven and let cool for 10 min.
• Makes about 12 muffins.
• Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 - 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.

FUDGY VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• preheat the oven to 350 degrees.
• add all of the wet ingredients to a mixing bowl and then add in the dry ones. stir until a thick batter forms. fold in the chocolate chips.
• add about 1/4 cup batter to parchment paper muffin cups and bake at 350 degrees for 25 minutes.
• let the muffins cool down completely- super important for they to keep their shape.
• store in the fridge or freezer in an airtight container and enjoy!

VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• 1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients.
• 2. Sift together Flour, Oats, Baking Powder and Soda.
• 3. Add Chocolate Chips to the dry mixture.
• 4. Cream Margarine and Sugar together.
• 5. Add Bananas and Milk mixture to the Sugar and Butter.
• 6. Make a well in your dry ingredients.
• 7. Add liquid ingredients to the dry ingredients.
• 8. Stir until just combined, do not over stir, It will be lumpy, that is okay.
• 9. Spoon into Muffin tins sprayed with Non Stick Spray.
• 10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.

FUDGY BANANA MUFFINS

Steps:

• In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.