VEGAN BANANA CHOCOLATE CHIP MUFFINS
Steps:
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
- Pour the blended mix out over your dry ingredients and mix into a batter. Don't overmix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
Nutrition Facts : ServingSize 1 Muffin, Calories 281 kcal, Sugar 27 g, Sodium 165 mg, Fat 10 g, SaturatedFat 7 g, Carbohydrate 48 g, Fiber 2 g, Protein 4 g, UnsaturatedFat 2 g
VEGAN BANANA CHOCOLATE CHIP MUFFINS (HEALTHY)
Made with lots of love and a sprinkle of chocolate chips, these vegan chocolate chip banana muffins are a perfect way to start the morning or enjoy as a mid-day snack!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
- Wet ingredients: In a small bowl, mix oil, sugar and vanilla.
- Banana: Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups.
- Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 - 1/2 cup at most (I've never had to add any).
- Chocolate: Add in chocolate chips and mix briefly.
- Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 - 3/4 full.
- Bake: Place in the oven, on the center rack, and bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready.
- Remove from oven and let cool for 10 min.
- Makes about 12 muffins.
- Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 - 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.
Nutrition Facts : Calories 166 calories, Sugar 10.6 g, Sodium 307.9 mg, Fat 4.9 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 1.5 g, Protein 2.3 g, Cholesterol 0 mg
VEGAN BANANA CHOCOLATE CHIP MUFFINS
A wonderful breakfast twist on classic Banana Bread, adapted from http://www.food.com/recipe/only-one-vegan-banana-bread-104529
Provided by beckagator
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients.
- 2. Sift together Flour, Oats, Baking Powder and Soda.
- 3. Add Chocolate Chips to the dry mixture.
- 4. Cream Margarine and Sugar together.
- 5. Add Bananas and Milk mixture to the Sugar and Butter.
- 6. Make a well in your dry ingredients.
- 7. Add liquid ingredients to the dry ingredients.
- 8. Stir until just combined, do not over stir, It will be lumpy, that is okay.
- 9. Spoon into Muffin tins sprayed with Non Stick Spray.
- 10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.
VEGAN BANANA CHOCOLATE CHIP MUFFINS
Make and share this Vegan Banana Chocolate Chip Muffins recipe from Food.com.
Provided by Cupcake-Princess
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and line muffin pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
- In a large mixing bowl stir together brown sugar, oil, applesauce, soymilk, vanilla, and bananas. Mix in flour mixture just until blended (do not over mix!). Stir in chocolate chips and walnuts.
- Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool muffins in pans for 10 minutes then transfer to cooling racks to cool completely.
Nutrition Facts : Calories 197.5, Fat 8.4, SaturatedFat 1, Sodium 84.5, Carbohydrate 29.3, Fiber 1.3, Sugar 15.8, Protein 2.3
GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS
Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!
Provided by nutnum
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
- Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.9 g, Fat 12.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 15 g
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