VEGAN BANANA CHOCOLATE CHIP MUFFINS
It's been a while since I've posted a recipe and I'm breaking the lull with a sweet muffin recipe... It couldn't be avoided. I was home alone last night with some overly ripe bananas and I was in the mood to do some baking. The recipes that I've tried over the past year for vegan banana bread haven't quite measured up to the non-vegan banana bread that I was used to. So after spending about thirty minutes searching Pinterest, I decided to take some of the ideas that I scanned over and mix it up a bit…
The result was delicious!! The texture and flavor is very similar to what I loved about banana bread in the past. Moist, not too dense… and I feel much less guilty devouring a couple muffins knowing that I avoided refined sugar, white flour, vegetable oil, and opted for whole wheat flour, coconut palm sugar, and coconut oil instead.
If you've got a hankering for a chocolatey banana treat, give these muffins a try! This recipe would probably do just fine in a loaf pan as well, though I haven't tried yet myself. I'm guessing it would take 25-30 mins or more to bake. Just check it with a toothpick around 25 mins to get an idea of where it's at.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!