baking · cooking · Dessert · Plant Based Diet · Vitamix Recipes

“Oh Wow” Vegan Banana Muffins

Props to Somer for her vegan-no-fat-added-banana-muffin recipe, that I adapted. The recipe sounded intriguing – and easy – and more so I had 3 bananas that had seen better days (the kind made for this recipe…) Result? 12 very moist and tasty muffins – that if one put frosting on, they’d pass for a cupcake…just saying…..and they get even better tasting if you store them in the ‘frig. Somehow they get all dense and moist!

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Vegan Banana Chocolate Chip Muffins

Ingredients:

  • 3 large very ripe bananas
  • ½ cup unsweetened coconut milk + 2 Tbsp apple cider vinegar
  • ½ cup dark brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ½ cup mini semi-sweet or dark chocolate chips, or chopped up regular ones

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Directions:

Preheat oven to 350°. Line a 12 count muffin tin with specialty liners, such as Reynolds® StayBrite® or Wilton® ColorCups (Why? They release baked goods like no other liners do, due to their inner foil lining and being heavy-duty. Regular paper ones do not work well with low-fat muffins!!) or spritz a non-stick pan with a neutral vegetable oil.

Add the bananas through vanilla to a powerful blender, such as a Vitamix, process on medium speed until smooth, tamping as needed.

Whisk the dry ingredients together  add in the wet and stir till just mixed  Stir in the chocolate chips. Divide equally between the liners (they will be mostly full), rap sheet to settle. Bake for about 20 minutes, until golden on top and a toothpick comes out clean.

Let cool for 10 minutes, transfer to a cooling rack.

Makes 12 muffins. For storing, keep covered in the refrigerator.

~Sarah

30 thoughts on ““Oh Wow” Vegan Banana Muffins

        1. Yep, I added it all together and didn’t worry about “curdling” the milk 🙂 Can’t wait for the ginger muffins! Walker would love those.

        2. I love how coconut milk gives such creamy puddings, sauces and moist goods! It has been many years since I used soy milk – I drink almond but everything else is coconut!

  1. These look delicious and I like they they’re healthy. I’m on the lookout for healthy sweet treats for my kids. I will try this out with my gluten free flour blend, though, since my daughter has celiac. I’ll let you know how it comes out!
    -Dana

        1. Just an update, I actually made these using your recipe and just subbed your flour with my GF blend and added just under a teaspoon of xanthan gum. They are delicious! My son (13 months) and I are enjoying them right now, and when my daughter (who has celiac) comes home, I know she’ll be excited to try them. Thank you and Somer for a wonderful recipe!
          -Dana
          P.S. You’re right on about the cupcake wrappers. I only had paper (with tin outside) and tried baking a few in those and a few with my sprayed USA pan. The sprayed pan worked much better for me, though if I get those more heavy duty wrappers I think that would be perfect, too.

  2. Wow, great variation 🙂 I love that you made them immediately! Now you know why we love these so much. They’re an absolute favorite around here. I might try it with the cinnamon next time. That sounds yummy!

    1. At $2 to $4 a package they are not the cheapest, but those foil lined paper cups work great – and more so you can use them without a pan as well! I can find the Reynolds ones at our local grocery stores – no driving to find them. At this point I don’t buy the regular paper ones anymore more!

      1. I’ve seen them, just haven’t wanted to fork out the $$, but in certain instances, I really think muffin liners are better than oil spray, plus they make things cute 😉

      1. I made these today and they’re so yummy! I will try w cake flour next time as ap flour made it a bit rubbery, I might’ve over mixed it though…i also cut back the sugar by half since bananas are naturally sweet, still came out good! Thx for the recipe.

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