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Vegan chocolate chip banana muffins on a marble surface.

Vegan Banana Chocolate Chip Muffins with Almond Butter Filling

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 9 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: Vegan

Enjoy these magical, whole wheat, vegan muffins warm from the oven for pure chocolate, almond butter, banana bliss.


Scale

Ingredients

  • 1 tbsp ground flax mixed with 2 tbsp water
  • 1 medium-sized ripe banana, mashed (about 110 g)
  • 2 tbsp maple syrup (or agave)
  • 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!)
  • 6 tbsp nut or seed butter of choice such as almond butter or sunflower seed butter, optional (2 tsp per muffin)

Instructions

  1. Pre-heat over to 400 F.
  2. Whisk the flax together with the 2 tbsp of water in a small dish and set aside.
  3. 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.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
  5. Add the dry ingredients to the banana mixture, along with the chocolate chips and gently fold together until “just mixed.”
  6. Spoon some batter into 9 lightly oiled muffin tins, filling them about 1/2 full.
  7. Add a little dollop of almond butter to the middle of each tin (this step is optional).
  8. Top off each tin with the rest of the batter. Make sure you spread it around to the sides, completely covering the almond butter.
  9. Bake for 15 minutes. Remove from oven and let cool in muffin tray before handling.

Keywords: easy, stuffed, whole-wheat, vegan banana muffins, vegan chocolate chip muffins