Chocolate Chip Banana Muffins
These perfectly moist, oil-free banana muffins made with healthy plant-based ingredients are sure to be a family favorite!
Ingredients
Dry Ingredients
- 1½ cup flour all-purpose or bread; unbleached
- ½ cup organic cane sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients
- 3 overripe bananas, mashed
- ⅓ cup unsweetened applesauce
- ¼ cup unsweetened dairy-free milk (almond, soy, oat, etc)
- 1 tsp vanilla extract
Add-ins
- ½ cup dairy-free semi-sweet chocolate chips
Instructions
- 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.
- In a large bowl, combine all dry ingredients: flour, organic cane sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, combine all wet ingredients: mashed bananas, unsweetened applesauce, unsweetened dairy-free milk, and vanilla extract.
- 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.
- Spoon batter into a silicone (or greased) 12 cup 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.
- Allow to cool in the pan for at least five minutes, then transfer muffins to a wire rack to finish cooling.
Notes
Nutrition Information: Recipe yields: 12 muffins. Per each muffin: Calories: 170, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 0mg, Carbohydrates: 34g, Fiber: 2g, Sugar: 17g, Protein: 2g,
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.