Banana chocolate chip muffins (VEGAN!)

I had my first vegan baking fail last month. I tried to make Tracy Shutterbean’s Hippy Banana Bread recipe vegan. Which I think is doable, I just did it wrong. I tried to sub applesauce and an extra banana for three eggs and that did NOT go well. I should have tried flax eggs. Grant kindly told me that it wasn’t a fail… it was just more of a pudding than a bread.

These muffins are the opposite. They’re super simple, super quick, and super vegan! I’ve made these probably a dozen times, and they always come out perfectly. I served them last weekend with a strawberry and grilled chicken salad for a pretty delicious brunch.

I love these muffins for a couple reasons: they’re vegan without a single weird ingredient (a standard pantry could make these pretty easily!), they’re sturdy so they travel well, and they use up the countless frozen bananas taking up space in my freezer.

These would be an awesome, easy Mother’s Day treat, wink!


Banana chocolate chip muffins (VEGAN!)

Makes 10 muffins

¼ c coconut oil, melted

½ c brown sugar

2 super-ripe bananas*

4 oz applesauce (a standard lunch cup)

1 tsp vanilla

1 ¼ c flour

½ tsp kosher salt

1 tsp baking soda

1 tsp cinnamon

½ c dairy-free chocolate chips (I like the Costco brand!)

  1. Preheat the oven to 350.
  2. In a large bowl, whisk the coconut oil and brown sugar together until combined. Add mashed bananas, applesauce, and vanilla. Mix with a spatula until combined.
  3. Whisk together flour, salt, baking soda, and cinnamon in a medium bowl.
  4. Add chocolate chips to the dry mixture, and stir to combine. Adding the chocolate to the dry mixture coats it in flour, which prevents it from sinking to the bottom of the muffins.
  5. Add the dry ingredients to the wet ingredients, and gently fold together. Stop when there are still a couple of flour streaks. You don’t want to overmix!
  6. Scoop the batter into a greased muffin tin. I use 1.5 loose scoops from this batter scoop in each cavity. You should get ten!
  7. Bake for ten minutes. Rotate the pan (turn the tin around so that the muffins that were in the front of the oven finish baking in the back of the oven), and bake for another 8-12 minutes, until a toothpick inserted in a center muffin comes out with only a few crumbs.
  8. Cool in muffin tin for 10 minutes and then let cool on cooling rack or enjoy warm. If you eat them warm, you’ve got to add butter!

* I throw ripe bananas in the freezer when they’re turning black, whole and in the peels. When it comes time to make banana bread, thaw them on the counter or in the microwave in a glass bowl. YOU MUST USE THE BOWL OR A PLATE OR SOMETHING because they will ooze like crazy. You’ll end up with basically liquid bananas, perfect for banana bread.

Adapted from this recipe.

Caitlin

Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection.

Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.
Caitlin

Author: Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection. Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.

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