Chocolate Chip Banana Muffins

I love these delicious plant-based Chocolate Chip Banana Muffins! Not only are they made with healthy ingredients, they are also oil-free! This is a great recipe for using up those overripe bananas!

There’s nothing better than the aroma of warm, freshly baked muffins wafting through the kitchen. Especially when they are packed with wholesome ingredients! These Chocolate Chip Banana Muffins achieve just that, plus they’re vegan, oil-free, and absolutely delicious! These healthier muffins are sure to be loved by the whole family!

What I Love About This Recipe

Healthful Ingredients. These muffins are not only plant-based, but completely free from fatty oils. Their moist texture stems from ripe bananas, unsweetened applesauce, and unsweetened plant milk.

Easy to Make. This recipe is quick to throw together and simple to make with straightforward ingredients and instructions. Even those who are new to baking can effortlessly whip up a batch!

Versatile. These muffins are highly customizable. Throw in walnuts, pecans, or even seeds. For a unique twist, swap chocolate chips for white chips and add dried cranberries.

Perfectly Portable. These are perfect for on the go snacking or packed lunches. Place in an airtight container or wrap in cellophane to keep them moist and fresh.

Satisfyingly Sweet. These moist, delicious muffins are too good to resist! The sweetness from the ripe bananas, combined with the chocolate chips are sure to satisfy any sweet tooth.

Ingredients

This recipe comes together easily with staple ingredients you likely already have on hand:

• Flour (unbleached; bread or all-purpose)
• Organic Cane Sugar
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• Overripe Bananas
• Unsweetened Applesauce
• Unsweetened Dairy-free Milk (such as almond, oat, soy, etc.)
• Vanilla Extract
• Dairy-free Semi-sweet Chocolate Chips

How to Make: Chocolate Chip Banana Muffins

Step 1: Preheat oven to 325 ℉. Prep a 12 cup muffin pan by greasing it, or use a silicone muffin pan (or silicone liners) to keep it oil-free.

Step 2: In a large bowl, combine all dry ingredients: flour, organic cane sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: In a medium bowl, combine all wet ingredients: very ripe bananas, unsweetened applesauce, non-dairy plant milk, and vanilla.

Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. (In order to keep them light and fluffy, do not overmix.) Gently fold in the chocolate chips.

Step 5: Spoon batter into a 12 cup silicone (or greased) muffin pan filling them about halfway (you can distribute any excess batter between them once they are all filled). Bake at 325 ℉ for 18 – 20 minutes or until a toothpick inserted comes out clean.

Step 6: Allow to cool in the pan for at least five minutes, then transfer muffins to a wire rack to finish cooling.

Notes & Storage

• Storage: Store muffins in an airtight container for up to 3 days, or in the freezer for 2 to 3 months.
• Notes:
  1. To make these whole wheat, sub one-half of the all-purpose flour for whole wheat flour.
  2. I use King Arthur Bread flour for this recipe, but any brand will work.
  3. Use any kind of unsweetened, plant-based milk option you have on hand: soy, almond, cashew, oat, or coconut.
  4. Silicone muffin liners work really well for this recipe; however, if you do not have these (or a silicone muffin pan) you can use paper cupcake liners to keep it oil-free. Just be aware they do tend to stick a little to the paper liner until the muffins are completely cool (not warm, but room temp). Once they are completely cool, it should be easy to peel off the liner.
  5. To keep these fluffy, do not overmix the batter (a few lumps are okay). This may cause the muffins to be more dense and deflated.

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