Vegan Chocolate Chip Banana Muffin Recipe
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Vegan Chocolate Chip Banana Muffin Recipe
Rated 5.0 stars by 1 users
Category
Sweet Recipes
Author:
Melissa Ben-Ishay
The most common question I get is about substitution, and how to make swaps in recipes without fudging the whole thing up. Once you’ve been baking a while, though, you’ll discover the fun of making substitutions—it makes the process of baking more spontaneous.
I think swapping ingredients depends on the individual recipe but for this vegan chocolate chip banana muffin recipe, there are some clear winners. No sugar? No problem. Swap for agave, maple syrup, honey, etc. No coconut oil? Use canola or olive oil instead. You can also make these vegan chocolate chip banana muffins into a banana bread by simply trading your muffin tin for a loaf pan.
Experimenting with your baking is empowering. It inspires confidence even if you’re a total beginner. (Being a beginner is so much fun!) Trust your gut and see where it takes you in the kitchen. Get curious!
I’m a chocolate chip person to my core, but you can add any topping you want to your vegan banana muffins—coconut, raisins, walnuts, you name it. When it comes to toppings, I say follow your bliss.
Also, this recipe was adapted from Oh She Glows, a plant-based recipe and lifestyle blog by Angela Liddon. Follow her on Instagram for more fantastic plant-based inspo!
Ingredients
Wet Ingredients:
- 3 large, ripe bananas, mashed
- ⅓ cup plant-based milk*
- 2 tbsp maple syrup**
- 2 tbsp vanilla extract
- ⅓ cup melted coconut oil***
Dry Ingredients:
- 1 tbsp Bob’s Red Mill Egg Replacer
- ½ cup rolled oats
- ¼ cup coconut sugar or granulated sugar
- 1 tbsp salt
- 1 tsp baking powder (never try to substitute this!)
- ½ tsp baking soda (never try to substitute this!)
- 1 ½ cups AP flour or oat flour
- Dark chocolate chips (Guittard or Hu Kitchen Dark Chocolate Gems are my vegan-friendly picks)
Directions
First, add the wet ingredients to the blender. Always add the wet ingredients first.
- Add one tablespoon of Bob's Red Mill Egg Replacer to the mixture and let sit for a minute. (This will behave as a binder the way an egg would.)
- Add the remaining dry ingredients into the blender, then mix just until the ingredients are combined.
- Preheat your oven to 350ºF. Bake your muffins or loaf for 30 to 35 minutes.
- When your house starts to smell like what you’re baking (yum!), go check on your banana bread. If the batter still sticks to your finger or doesn’t bounce back, it needs more time. I usually am on standby to make sure I pull my bake out at the perfect moment.
- Sprinkle the top with chocolate chips and granulated sugar for a beautiful finish.
- Let cool on the counter or in the fridge for 45 minutes to an hour before serving, and enjoy!
Recipe Note
Notes for Substituting Ingredients
*Any plant-based milk—oat, almond, or coconut— will do! Use whole milk if you don’t want it to be vegan.
**Maple syrup, coconut sugar, and granulated sugar are interchangeable in this recipe. Have one ingredient but not the other? Replace it with the other to keep the ratios intact. If you’re looking to make vegan banana bread with no sugar, these substitutions will still satisfy your sweet tooth!
***I rarely keep coconut oil on hand in my kitchen, so I sub in canola or olive oil.
Here’s a secret: I make my vegan chocolate chip banana muffins in a blender! It makes for very easy clean-up.
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