- VE
- VN
- LC
Chocolate Chip Vegan Muffins (with Banana)
These chocolate chip vegan muffins are soft, fluffy, and naturally sweetened with banana and maple syrup. This easy one-bowl recipe makes the perfect vegan banana muffin for breakfast, snacks, or meal prep.
Ingredients
Instructions
- Step 1
Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Step 2
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Step 3
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
- Step 4
Gently stir in the chocolate chips.
- Step 5
Evenly spoon the mixture into the 6 muffin cups.
- Step 6
Top with a few more chocolate chips if desired.
- Step 7
Bake in oven for 20-25 minutes or until golden brown.
- Step 8
Let cool slightly and ENJOY!!
Notes
- Step 9
*you can make these gluten free by using oat flour OR a gluten free 1-1 flour but I have not tried these with almond or coconut flour
- Step 10
*the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Get creative and have fun!
- Step 11
Storage Instructions – Store leftover muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- Step 12
These muffins also freeze well. Place cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Tips & Tricks
Per serving
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