Description
Delicious and moist vegan banana muffins made with ripe bananas, ground flaxseed, and dairy-free chocolate chips.
Ingredients
Scale
- 3 medium ripe bananas (or 2 large)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 cups all-purpose flour
- 1/4 cup organic white sugar
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup soy milk (or other non-dairy milk)
- 1/3 cup neutral oil (melted vegan butter also works)
- 1 teaspoon vanilla extract
- 1/3 cup pecan pieces (optional)
- 1/3 cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 425F.
- Mash two large or three medium bananas with a fork or potato masher until broken down to a chunky applesauce texture. Measure out 1 cup of mashed banana.
- Make a flaxseed ‘egg’ by combining 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let rest for 5 minutes before using.
- Combine all dry ingredients in a large mixing bowl: all-purpose flour, organic white sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
- Add wet ingredients to dry ingredients: mashed banana, flax egg, soy milk, oil or melted butter, vanilla extract. Stir until there are no more dry spots. Don’t overmix. It is okay if some small lumps remain.
- Fold in the chocolate chips and pecans.
- Line a 12 cup muffin tin with liners or lightly spray with cooking oil. Add 1/4 cup batter to each cup, evening out as needed.
- Bake on the middle oven rack at 425F for just 5 minutes. After 5 minutes, turn the heat down to 350F and continue baking for 13-15 minutes, or until the muffins are domed, golden, and pulling away from the pan.
- Remove from oven and let rest in muffin tin for 5 minutes before turning out on a wire rack to cool.
Notes
- This recipe yields approximately 12 muffins.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg