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!
Vegan Banana Chocolate Chip Muffins
- 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
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.