Vegan Chocolate Chip Banana Bread Muffins

Oh.  My.  Goodness.  I am so excited to share this recipe with you all!  It’s one that I make fairly often in our house as my husband LOVES these (and so do I!).  It’s my vegan take on this Chocolate Chip Banana Bread recipe I found on allrecipes.com.  I know a lot of times when people see the word “vegan” they run the other direction but seriously these are AMAZING!  They are moist and flavorful and so delicious!  My mouth is salivating just thinking about them. 🙂  I promise, you will not be disappointed!

These muffins are so yummy and so easy to bake.

We seriously go through all of them in about a day.  

See the moist goodness inside??  I love eating these with a cup of coffee.  

I hope you enjoy baking these as much as I do!  

VEGAN CHOCOLATE CHIP BANANA BREAD MUFFINS

Ingredients:

• 2 cups 100% white whole wheat flour (you can use all-purpose flour too)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 ripe bananas – mashed
• 1/2 cup almond milk
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• 1/2 cup coconut oil – softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 flax eggs (see notes below)
• 1 cup vegan chocolate chips (I love Trader Joe’s Chocolate Chips!)

Instructions:

1. Preheat oven to 325 degrees F.  Spray a muffin tin with non-stick cooking spray & set aside.
2. Prepare flax eggs.  Let set for about 10 minutes.
3. In a bowl mix flour, baking powder, baking soda & salt.
4. In another bowl mash the bananas.  Mix in the almond milk, cinnamon & vanilla extract.
5. In a third bowl, cream the coconut oil & sugar until light & fluffy.
6. Add the flax eggs to the coconut oil & sugar mixture and combine.
7. Stir in the wet ingredients.
8. Add the dry ingredients and stir until combined.
9. Fold in the chocolate chips.  (I like to sprinkle the chips with a little flour so they don’t drop to the bottom when you bake the muffins).
10. Fill the muffin cups almost full and bake for 25 minutes.
11. ENJOY!

NOTES:

• One flax egg = 1 tablespoon ground flax seeds + 3 tablespoons of water.  Mix and let stand for about 10 minutes – until it becomes an egg-like consistency.
• I’ve made these before with Medjool dates as my sugar substitute.  I didn’t have any dates this time around, so I used sugar.  Make sure your dates are soft and puree in a food processor with the bananas.  Sub for sugar on a 1:1 ratio.