These healthy vegan banana chocolate chip muffins are super simple to whip up with a few basic pantry ingredients and are naturally sweetened with the ripe banana and maple syrup.
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- 3 bananas (very ripe bananas are best)
- 1/3 cup oil (use whichever oil you prefer – canola, olive oil, melted coconut oil all work well)
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
- 1/3 cup plant-based milk, unsweetened (soy milk and almond milk are my go-tos!)
- 1 3/4 cup whole wheat flour (for a fluffier muffin, use 1 cup white flour and 3/4 cup whole wheat flour)
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut, unsweetened (plus extra for topping)
- 1/2 cup vegan chocolate chips
- Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cookie spray.
- In a small bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
- In a large mixing bowl, mash the bananas well with a fork. Stir in the melted coconut oil, vanilla, maple syrup, and almond milk. Set aside.
- In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
- Add the shredded coconut and chocolate chips. Stir to combine.
- Divide batter evenly between 12 muffin cups. Sprinkle batter with extra shredded coconut flakes.
- Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.
Adapted from this recipe from Cookie + Kate: http://cookieandkate.com/2015/healthy-banana-muffins-recipe/
- Serving Size: 1 Muffin
- Calories: 218 kcals
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8.5 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg