Need a quick, healthy baked good? These vegan chocolate chip banana muffins are made with simple ingredients. They are a good option for a snack or dessert.
Key takeaways
- Use very over-ripe, mashed bananas for optimal moisture and sweetness.
- Mix the batter gently until just combined to avoid tough muffins.
- Ensure your baking powder is fresh for proper rise.
- Bake until a toothpick inserted into the center comes out clean.
The BEST Vegan Chocolate Chip Banana Muffins!
Ingredients
Method
- Preheat oven to 350°F (175°C). Line 18 muffin tins with paper liners.
- In a small bowl, combine ground flax meal with 1/3 cup water. Let sit 5 minutes until thickened.
- In a large bowl, stir together mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix until combined.
- Add the thickened flaxseed mixture to the banana mixture and stir.
- Add the white whole wheat flour, baking powder, and kosher salt. Mix until just combined. Do not overmix.
- Gently fold in the dark chocolate chips.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Enjoy warm!
Notes
– Do not overmix the batter once the flour is added; this keeps the muffins tender.
– For extra gooeyness, add a few extra chocolate chips on top before baking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to incredibly moist and tender vegan banana muffins lies in the perfect balance of wet ingredients and the ripeness of the bananas. Over-ripe bananas are crucial because their starches have converted to sugars, providing natural sweetness and moisture. Mashing them thoroughly ensures they integrate seamlessly into the batter, contributing to a uniform texture. The combination of mashed bananas, melted coconut oil, maple syrup, and almond milk creates a rich, emulsified base. Coconut oil, a solid fat at room temperature that melts easily, contributes to a tender crumb and a subtle richness. Maple syrup adds sweetness and moisture, while almond milk provides the necessary liquid for hydration. The dry ingredients, particularly the white whole wheat flour, are mixed just until combined with the wet ingredients. Overmixing develops gluten, which can lead to tough muffins. The baking powder, activated by the liquid and heat, creates the lift needed for a light, airy texture. Finally, the dark chocolate chips are folded in gently at the end to ensure they are distributed throughout the muffin without overworking the batter.
Troubleshooting
- Muffins are dense and heavy: This is often due to overmixing the batter after adding the flour, which develops too much gluten. Ensure you mix only until the dry ingredients are just incorporated. Another cause can be using under-ripe bananas; always opt for very spotty, soft bananas for maximum moisture and sweetness.
- Muffins are dry and crumbly: Insufficient moisture is the culprit. Double-check that you’ve used the full amount of mashed banana and liquid ingredients. Using a scale for flour can also help ensure accuracy, as volume measurements can vary. Ensure your bananas are truly over-ripe and soft.
- Muffins didn’t rise properly: Baking powder loses its potency over time. Ensure your baking powder is fresh and within its expiration date. Also, avoid opening the oven door too early in the baking process, as the sudden temperature drop can cause muffins to collapse.
- Muffins have a gummy texture: This can happen if the muffins are underbaked. Ensure they are baked until a toothpick inserted into the center comes out clean. Over-reliance on very wet ingredients without adequate flour can also contribute to a gummy result.
Substitutions
- Flour: All-purpose flour can be substituted for white whole wheat flour. The texture might be slightly less hearty, but the flavor and rise should be comparable. For a gluten-free option, a good quality 1:1 gluten-free baking blend can be used, though results may vary in texture and density.
- Almond Milk: Any plant-based milk like soy milk, oat milk, or cashew milk will work. Even regular dairy milk can be used if not strictly vegan. The primary role is hydration, so most liquid dairy or non-dairy alternatives are suitable.
- Coconut Oil: Melted vegan butter or a neutral-flavored oil like canola or vegetable oil can be used. The flavor profile will change slightly, but the function of providing fat for tenderness and moisture will be maintained.
- Maple Syrup: Agave nectar or date syrup can be used as sweeteners. Brown sugar (packed) can also be substituted, though it might alter the moisture content slightly and require a touch more liquid.
Pro tips
- Ensure your bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added; this keeps the muffins tender.
- For extra gooeyness, add a few extra chocolate chips on top before baking.
Enjoy these delightful vegan banana muffins as a wholesome breakfast, snack, or dessert. Experiment with add-ins like nuts or berries!
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Frequently asked questions
Can I use regular bananas instead of over-ripe ones?
Using regular, firm bananas will result in less sweetness and moisture. Over-ripe bananas have converted more starches to sugars, which is essential for the tender, moist texture and natural sweetness of these vegan banana muffins.
How do I ensure my muffins are moist?
The key to moist vegan banana muffins is using very ripe, mashed bananas and not overmixing the batter. Overmixing develops gluten, leading to a tougher, drier crumb. Ensure all wet ingredients are accurately measured and incorporated fully.
Can I make these muffins without chocolate chips?
Yes, absolutely. The chocolate chips add a lovely decadent touch, but the muffins will still be delicious without them. You can omit them entirely or substitute them with chopped nuts like walnuts or pecans for a different texture and flavor.
How long do these banana muffins last?
These vegan banana muffins are best stored in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the refrigerator for up to a week or frozen for up to 3 months. Thaw frozen muffins at room temperature.
