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.
vegan banana chocolate chip muffins, vegan banana muffins
ground flax seed
bananas (very ripe is best)
oil (canola, olive, melted coconut oil all work)
plant-based milk, unsweetened (I prefer soy milk)
whole wheat flour
for a fluffier muffin, use 1 cup white flour and 3/4 cup whole wheat flour
vegan chocolate chips
shredded coconut, unsweetened (optional)
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.
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.