I absolutely adore banana chocolate chip muffins and I think you will all love this recipe. If you like your muffins to be quick and easy, this recipe is also perfect for you!
They have a nice, soft texture - unlike the rubbery and super dense texture that you can often have with these kinds of cakes.
If you're fan of banana cakes in all their shapes and forms, look no further than these yummy treats. I also recommend my vegan chocolate fudge cake recipe to all you staunch baking lovers out there.
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HOW DO YOU MAKE VEGAN BANANA CHOCOLATE CHIP MUFFINS?
Below you can take a look at a quick overview of how to make my tasty muffin recipe. The full method is down on the recipe card. If you're looking for detailed steps, be sure to see it!
Begin by pre-heating your oven to 200 Celsius. Then you can line and grease some cake liners.
Add the bananas, sugar, soy milk, vinegar, oil and vanilla to a bowl, followed by the flour, baking powder, salt and the optional.
Mix the ingredients so that everything is combined but don't over mix. Now you can pour your mixture into the cake liners! Add extra chocolate on top if you wish!
Now it's time to bake your vegan banana muffins! Place them into the pre-heated oven for 20 minutes or until a skewer comes out clean.
TIPS FOR MAKING THIS RECIPE
Don't over mix the muffin batter
This will cause them to become too dense and all-round undesirable. Simply mix the batter so that everything is combined and there are no random lumps of flour remaining.
Place your muffins into the centre of the oven
They will cook at the correct speed here. Nobody wants their muffins browning too quickly, do they?
Insert a skewer/toothpick to see if your muffins are ready
Every oven is different, so cooking times will vary, slightly. If you skewer comes out clean, they're ready to eat!
HOW CAN I STORE MY BANANA MUFFINS?
Firstly, I can confirm that these banana muffins are best when fresh and warm but sometimes we want to save some for later. Here are some of the best options.
- At room temperature: They will last up to three days on a countertop when completely sealed inside an airtight container. Microwaving in 15-second intervals will help to soften them on demand.
- In the refrigerator: They will last a little longer in the refrigerator. Five days. They still need to be covered in an airtight container.
- In the freezer: You'll be pleased to know that these vegan banana muffins also freeze well. Place them into freezer bags or ziplock bags and freeze for up to two months!
HOW CAN I MAKE BANANA MUFFINS GLUTEN FREE?
You can make these vegan banana muffins gluten free by simply substituting the all-purpose flour for gluten free all-purpose flour, 1:1.
However, be aware that gluten free flour creates a denser texture in muffins.
HELPFUL EQUIPMENT FOR THIS RECIPE
- 1x 12-hole muffin tray or 2x 6-hole muffin trays
- Cake liners
- Large mixing bowl
VARIATIONS AND SUBSTITUTIONS
- As some caster sugar isn't vegan, you can substitute for brown sugar. A lot of white sugar is vegan but if you can't locate any, this may be an option for you. Brown sugar may change the texture of your cupcakes a little as it's naturally moist.
- If you're not the biggest fan of soy milk, this can also be substituted for another plant milk such as oat milk or almond milk.
- I used Nomo Chocolate for my muffins. If you don't want chocolate chunks anywhere near your vegan banana muffins, try using another filling/topping or you can even have them plain. Chopped walnuts seem to be popular these days.
Vegan Banana Chocolate Chip Muffins
- 2 large ripe bananas mashed
- 180 g caster sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 70 g vegan chocolate of choice broken into 1cm chunks (50g for filling and 20g for topping)
- Preheat your oven to 200 celsius.
- Line a 12-hole muffin tray or two 6-hole muffin trays with cake liners. Grease them with a drop of oil then set aside.
Making the muffin batter:
- To a large mixing bowl, add the mashed bananas, caster sugar, soy milk, apple cider vinegar, vegetable oil and vanilla. Mix well until all of your ingredients are fully combined.
- Next, add the flour to the wet ingredients, followed by the baking powder and salt. Stir until just combined. Try not to over mix your batter as it may cause your muffins to have a tougher texture. Just make sure that there are no lumps of flour.
- Break your chocolate into 1cm chunks then fold 50g of it into the batter.
- You can now add the mixture to the pre-prepared cake liners. Distribute evenly so that each liner is almost full.
- Add the other 20g of chocolate on top. You're now ready to bake!
Baking the muffins:
- Finally, place your muffin tray into the pre-heated oven and bake for 20 minutes or until a skewer comes out completely clean.
- Let your vegan banana chocolate chip muffins cool and enjoy!
- Store for 3 days at room temperature, 5 days in the refrigerator and 2 months in the freezer.