Simple Vegan Chocolate Chip Muffins
Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil.
- Cook45 min
- Total45 min
- Serves6
- LevelIntermediate
Ingredients
- 4 Bananas
- ½ cup (122 g) almond milk
- 2 ½ cups (375 g) whole wheat flour
- 1 ½ tsp baking powder
- ½ cup (95 g) coconut sugar
- ¼ cup (50 g) extra virgin olive oil or coconut oil
- 1 tsp vanilla extract (optional)
- ½ cup (90 g) Chocolate chips
Method
- Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil.
- Combine the bananas and the almond milk in a blender until smooth. Set aside.
- Combine the flour and the baking powder in a bowl. Add the banana and almond milk mixture, the rest of the ingredients (excluding the chocolate chips) and whisk. Add the chocolate chips and stir again.
- Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary).
- Bake for 20 or 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.
