VEGAN BANANA CHOCOLATE CHIP MUFFINS
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.
- 4 - Medium Overly Ripe Bananas, mashed
- 1 cup - Coconut Palm Sugar
- 1/3 cup - Organic Extra Virgin Coconut Oil (melted in a small pan on low-heat)
- 1/4 cup - Unsweetened Vanilla Almond Milk
- 1 tsp - Organic Pure Vanilla Extract
- 2 cups - Organic Whole Wheat Flour (I love Bob's Red Mill brand)
- 1/4 tsp - Fine Sea Salt
- 1 & 1/2 tsp - Baking Soda
- 1/2 tsp - Ground Cinnamon
- 2/3 - 1 cup - Semi-Sweet Cacao Chips, Vegan Chocolate Chips, Mini Chocolate Chips… whatever you like!
- Preheat your oven for 350 degrees Fahrenheit and lightly grease a muffin pan with Coconut Oil
- In a small saucepan, melt 1/3 cup of Coconut Oil on low-heat
- In a large mixing bowl, mash your Bananas if you haven't already, then combine all the wet ingredients and cream well with a hand mixer
- In a medium sized mixing bowl, combine/sift all the dry ingredients, except the chocolate chips
- Pour half of the dry ingredients into the wet and mix until just combined, then add the rest of the dry and the chocolate chips into the wet, mix until just combined, be sure to scrape the bottom of the bowl
- Spoon the muffin batter into your greased muffin pan and bake for 22-25 mins, makes 12 muffins
- Allow to cool before removing from pan…. Enjoy!