Vegan Banana Chocolate Chip Muffins

Packed with chocolate chips and rich sunflower seed butter, these banana chocolate chip muffins are the perfect breakfast or snack! They’re vegan, naturally sweetened, and made with wholesome ingredients.

Author: Chloe's Creative Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 12 servings

Calories: 253 kcal per serving

Ingredients

1 cup - All Purpose Flour
1 cup - Whole Wheat Flour
½ cup - Coconut Sugar
2 teaspoons - Baking Powder
½ tsp - Salt
1 cup - Banana ripe bananas
¾ cup - Almond Milk, or any non-dairy milk
½ cup - Sunbutter almond, or cashew butter
1 tbsp - Lemon Juice, or vinegar
1 tsp - Vanilla Extract
¾ cup - Dark Chocolate Chips

Instructions

Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a medium bowl, whisk together both flours, coconut sugar, baking powder, and salt. Set aside.
In a large bowl, mash the bananas well. Add in non-dairy milk, SunButter, lemon juice, and vanilla and whisk together.
Add the dry ingredients to the wet ingredients and fold together until just combined. Fold in chocolate chips.
Scoop batter into prepared muffin pan, about 1/3 cup batter for each muffin. Top with additional chocolate chips.
Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for about 10 minutes, then transfer to a wire cooling rack to cool.

Nutrition