Vegan Chocolate Chip Banana Muffins

Prep Time

15

Minutes

Cook Time

15

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Nutrition Information

No nutritional info available at this time


Ingredients

  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • 1¾ cups whole-wheat pastry flour (or white/wheat mix)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅔ cup Almond Breeze Almond Coconut Blend
  • 1 tablespoon apple cider vinegar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil or any neutral oil
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup chocolate chips

Directions

  1. 1

    Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

  2. 2

    In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

  3. 3

    In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  4. 4

    In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.

  5. 5

    Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.

  6. 6

    Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.


Notes

*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.

Courtesy of: Love & Lemons

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