Vegan Chocolate Chip Banana Muffins

Vegan

Cooking Time

15 minutes

Difficulty

Easy

Serves Up To

12

Nutrition Information

Total Fat
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber
Sugars
Protein

Directions

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

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

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

  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. 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. 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.

Featured In: Food Blogger
Courtesy of: Love & Lemons

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

Included in this recipe