You know how certain flavors just stick with you? Then one day, in the middle of sweeping the floor and wiping down counter tops, you find yourself craving those muffins from three years ago?
Before this stay-at-home mom gig, I used to work at a bank.
Cons: money is completely filthy, and you get yelled at a lot.
Pro: customers bring you food ALL. THE. TIME.
Boxes of chocolate, cheese fries, homemade cookies… you name it, they brought it. But one of my favorite things we received was banana chocolate chip muffins. Every time I saw this certain customer reach into the passenger side of his car, I knew he was about to drop some moist fluffy goodness in the commercial drawer for us.
This flavor combo is right up my alley. So of course, my taste buds randomly recalled it last week, prompting me to crave these muffins until I finally caved and made some.
And let me just say… these may be egg and dairy-free, but they do not disappoint.
Vegan Banana Chocolate Chip Muffins
While I don’t have the recipe this customer used, the one I came up with is super close. And I actually like it even more. Shh… don’t tell him.
This recipe starts like many other cake-type recipes: by mixing dry and wet ingredients separately.
I then mixed the dry ingredients into the wet, adding about a third of the dry mixture to the wet at a time. We want to make sure not to over-mix during this step. If we do, the flour builds up gluten, and the muffins will become rubbery or bread-like.
Now the extra yummy part: CHOCOLATE. When I was a kid, I was all about the vanilla. WHAT was I thinking? Now, I’m a chocolate girl all the way. I may have even mixed in just a little more than a cup of the chocolate morsels.
Spoon them into your paper liners (I fill them almost all the way) then pop those babies into the oven and wait. When they’re finished, they should look like the picture below. I also let them cool in the tin. They continue gently baking until the pan is completely cool. Because I couldn’t resist, I did try one before they were cooled down. It was completely baked. However, the outer part of the muffin came off with the paper. Allowing them to have that little bit of extra time in the pan keeps them in tact when you strip them down.
And voila! They’re fluffy, moist, and absolutely delicious. No eggs or dairy required!
A Side Note…
If I make it again in the future, I may experiment with adding another banana. While I could definitely taste it, I think it may be yummy to have it with some extra banana flavor.
If you try this recipe, tell me what you think! Would you add more banana? Or if you decide to experiment with extra banana, tell me how it goes!
- 2 1/2 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 2 bananas very ripe
- 1 can coconut milk refrigerated over night & water drained
- 1/3 cup + 2T maple syrup pure
- 2 T sunflower oil
- 1 T vanilla extract
- 1 cup vegan chocolate chips or morsels
Preheat oven to 405 degrees. Line muffin tins with paper liners.
In a medium-sized bowl, stir dry ingredients together.
In a separate larger bowl, mash the bananas. Add in the rest of the wet ingredients and whisk together.
Incorporate the dry mixture into the wet (about 1/3 of the dry ingredients at a time). Stir until fully combined, but be sure not to over-mix!
Fold in chocolate chips.
Bake for 8 minutes. The tops will become rounded. Then with the muffins still in the oven, turn heat down to 350 degrees and bake for an additional 10 minutes, checking for golden brown tops.
Pull muffins out of the oven, and allow them to cool in the pan.
Until next time,
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