I don’t even know what to say about these vegan chocolate chip banana muffins. They’re too good. They’re so chocolate-y and almond buttery and just all-around yummy. These could easily be dessert, but honestly I’d eat them any time of day for pure chocolate, banana, almond butter muffin bliss. Anytime, anywhere, baby.
When In Doubt, Add Chocolate Chips
There’s something about chocolate chips in baking, isn’t there? How they stay in place but melt at the same time, making for little chocolate explosion surprises. That combined with the chunks of banana and almond butter, it’s magical. Okayyyyy, things are gettin’ weird over here. I better just get to the recipe before I share too much.
Vegan Baking Is Easier Than You Think!
Oh wait, hold up. Did I mention there are no animal products in these babies! Ya, that’s right! Vegan baking is easy as pie, especially with the help of an egg replacer like ground flax seeds. As for the chocolate chips, I use Enjoy Life Brand because they’re soy, dairy and gluten-free.
More options for replacing eggs in baking in this post: Vegan Peanut Butter Oatmeal Cookies.
I used almond butter for these but any other nut butter or even tahini would be delicious. If you prefer, you can skip the filling and just bake as is, they’ll still be delicious. You could also use homemade almond butter to really take these to the next level!
Vegan Chocolate Chip Banana Muffins
I wouldn’t say it’s required to add the almond butter filling to these but did you see the inside of the muffins in the above photo? Just sayin’…ya, it’s optional but highly recommended. You could also use peanut butter but that might be even more tempting than almond butter so just be careful.
What else? You’re gonna need your baking basics: flour, salt, baking soda, baking powder, you can use your favourite plant-based milk, you’ll need some pure maple syrup or another sweetener if you prefer and of course, the vegan chocolate chips.Print
Enjoy these magical, whole wheat, vegan muffins warm from the oven for pure chocolate, almond butter, banana bliss.
- 1 tbsp ground flax mixed with 2 tbsp water
- 1 ripe banana, mashed
- 2 tbsp maple syrup
- 2/3 cup unsweetened almond milk (or other plant-based milk)
- 1 tsp apple cider vinegar (white vinegar or lemon juice also works)
- 1/4 cup coconut oil, melted.
- 1 1/3 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mini vegan chocolate chips (regular-sized is fine too!)
- almond butter for filling (optional, any nut or seed butter works)
- Pre-heat over to 400 F.
- Whisk the the flax together with the 2 tbsp of water in a small dish and set aside.
- In a large bowl, mash the banana with a fork until smooth then mix in the flax mixture, vinegar, maple syrup, almond milk and melted coconut oil.
- In a separate bowl, mix together the flour, baking ppowder, baking soda, salt and cinnamon.
- Add the dry ingredients to the banana mixture, along with the chocolate chips and gently fold together until “just mixed.”
- Spoon some batter into 9 lightly oiled muffin tins, filling them about 1/2 full.
- Add a little dollop of almond butter to the middle of each tin (this step is optional).
- Top off each tin with the rest of the batter. Make sure you spread it around to the sides, completely covering the almond butter.
- Bake for 15 minutes. Remove from oven and let cool in muffin tray before handling.