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Coconut Banana Chocolate Chip Muffins | Vegan
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Healthy Vegan Banana Chocolate Chip Muffins

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.
Course Breakfast, Snack
Cuisine Vegan
Keyword vegan banana chocolate chip muffins, vegan banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 218kcal
Author Deborah Davis

Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoons warm water
  • 3 bananas (very ripe is best)
  • 1/3 cup oil (canola, olive, melted coconut oil all work)
  • 1/3 cup maple syrup
  • 1/3 cup plant-based milk, unsweetened (I prefer soy milk)
  • 2 teaspoons vanilla extract
  • 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 vegan chocolate chips
  • 3 tablespoons shredded coconut, unsweetened (optional)

Instructions

  • 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 chocolate chips. Stir to combine.
  • Divide batter evenly between 12 muffin cups. Sprinkle batter with shredded coconut (if desired).
  • Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.

Video

Notes

To freeze: add cooled muffins to a large ziplock or reusable bag and store in the freezer for up to several months. Reheat for 30-45 seconds in to microwave to defrost. 

Nutrition

Serving: 1Muffin | Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2g | Sodium: 150mg | Fiber: 4g | Sugar: 12g