Chocolate Chip–Banana Muffins

vegan chocolate chip banana muffins recipe

These moist vegan chocolate chip-banana muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious (Book Publishing Company), reprinted by permission.

Makes 6 large or 12 regular-sized muffins

  • 1 cup whole wheat flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup brown sugar
  • 1⁄2 cup toasted wheat germ
  • 1 1⁄4 cups plain or vanilla nondairy milk, plus more as needed
  • 3 ripe bananas, mashed until smooth
  • 1⁄4 cup vegetable oil
  • 1⁄2 cup vegan dark chocolate chips
  • 3 1⁄2 ounces vegan dark chocolate, chopped

Preheat the oven to 400 degrees F.

Oil a six-cup jumbo muffin tin or line 12 regular size muffin cups with paper liners or foil.

Combine the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine.

Add the brown sugar and wheat germ and stir with the whisk to combine. Stir in the nondairy milk, bananas, and oil and mix just until incorporated.

Stir in the chocolate chips and chopped chocolate. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.

chocolate  chip banana muffins

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 20 minutes. Decrease the temperature to 375 degrees F. and bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle of a muffin comes out almost clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

Nutritional Information (per larger muffins):
Per serving: 639 calories; 72g carbs; 38g fat; 14g protein; 1650mg sodium; 12g sugar

Recipe from Episode #108 of Jazzy Vegetarian on Public Television, presently airing on the CREATE network.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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