Banana Chocolate Chip Muffins
I had been wondering what recipe I wanted to make this week and kind of stuck – Soup? Casserole? – because nothing sounded good but then I happened upon this fun little insight and it all came together. Muffins!
I had been wondering what recipe I wanted to make this week and kind of stuck – Soup? Casserole? – because nothing sounded good but then I happened upon this fun little insight and it all came together. Muffins!
These muffins make good use of bananas that are close to their expiration date, ideally speckled with brown, as they are sweeter and softer, perfect for baking. These came out with a great lift, a little crisp on the top, tender in the middle, and just the right amount of sweet. Best of all, if you eat one for breakfast, you’re not necessarily signaling that you’re in a major depressive episode.
If you’re not gluten-free, please substitute your preferred all-purpose flour but know that I only tested these using GF flour, so you may need to accommodate with more or less liquid and a longer or shorter baking time.
2 tablespoons flax meal
6 tablespoons aquafaba or water
2 cups all-purpose, gluten-free flour blend (this is what I used)
⅔ cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
⅔ cup melted vegan butter
1 teaspoon pure vanilla extract
1½ cups ripe bananas, mashed in a bowl with the back of a fork (this was three large bananas for me)
1 cup slavery-free, vegan chocolate chips
Preheat the oven to 350 degrees and line a muffin tin with liners or spray the muffin cavities with oil.
In a cup, stir together the ground flax and aquafaba or water. Place in the refrigerator to gel together for 15 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
In a medium bowl, stir together the butter, vanilla, bananas and flax mixture with a spoon. Pour into the bowl with the flour and stir for a minute with a large spoon, then add the chocolate chips. Stir until all the flour is absorbed. Divide the dough between the muffin cups, filling to about ⅔ the way up. You will have some extra dough for a second batch.
Bake for 25 to 27 minutes, or until a toothpick or cake tester comes out of the center of a muffin clean. The tops should be golden.
Let the muffins cool for five to 10 minutes before removing, then let them cool the rest of the way on a wire rack.
If you’re not gluten-free, please substitute your preferred all-purpose flour but know that I only tested these using GF flour, so you may need to accommodate with more or less liquid and a longer or shorter baking time.
2 tablespoons flax meal
6 tablespoons aquafaba or water
2 cups all-purpose, gluten-free flour blend (this is what I used)
⅔ cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
⅔ cup melted vegan butter
1 teaspoon pure vanilla extract
1½ cups ripe bananas, mashed in a bowl with the back of a fork (this was three large bananas for me)
1 cup slavery-free, vegan chocolate chips
Preheat the oven to 350 degrees and line a muffin tin with liners or spray the muffin cavities with oil.
In a cup, stir together the ground flax and aquafaba or water. Place in the refrigerator to gel together for 15 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
In a medium bowl, stir together the butter, vanilla, bananas and flax mixture with a spoon. Pour into the bowl with the flour and stir for a minute with a large spoon, then add the chocolate chips. Stir until all the flour is absorbed. Divide the dough between the muffin cups, filling to about ⅔ the way up. You will have some extra dough for a second batch.
Bake for 25 to 27 minutes, or until a toothpick or cake tester comes out of the center of a muffin clean. The tops should be golden.
Let the muffins cool for five to 10 minutes before removing, then let them cool the rest of the way on a wire rack.
Vegan, Breakfast, Snack, Muffins, Banana, Chocolate, Treat, Sweet