Happy National Chocolate Chip Day!
And how to we celebrate?
With food of course! Today, we make muffins!
Not just any muffins, vegan banana nut chocolate chip muffins!
These muffins compliment a cup tea, coffee or make for a guilt-free dessert but best of all, they’re fluffy and melt in your mouth soft. All the things a good muffin should be!
I can’t think of a better combination than semi sweet chocolate chips with crunchy nutty banana bread!
These can be made into a loaf, but the muffins are the perfect serving size and cook way faster.
The most important part about making these muffins is that you DO NOT want to over mix. A light hand will ensure perfectly pillowy soft muffins.
I used mini chocolate chips from Enjoy Life, you can find them at most major grocery stores. I love them because they are allergen friendly and have mini sized chips! Trader Joe’s also has dairy-free chocolate chips.
- 1/4 cup dairy-free milk
- 1/2 teaspoon apple cider vinegar
- 1/2 cup vegan butter
- 1 cup brown sugar, light or dark
- 4 medium ripe bananas + 1 for top sliced garnish
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 cup vegan chocolate chips
- 1/4 cup walnut pieces
- Preheat oven to 350F
- Line muffin tin and set aside
- Blend or beat peeled bananas for 1 minute. There will be lots of lumps and that's okay
- In a small bowl, whisk dairy-free milk and vinegar. Let set for a few minutes while you prepare the other ingredients
- In a large bowl, cream together vegan butter and brown sugar
- Add bananas, vanilla and milk mixture to butter and sugar. Beat until blended
- In a medium bowl, sift together flour, baking soda, baking powder, and cinnamon
- In 3 batches, slowly add dry ingredients to wet ingredients. Careful not to overmix, stir until just incorporated
- Fold in vegan chocolate chips and walnuts
- Pour batter into lined muffin tin until 3/4 full and bake for 20 minutes or until toothpick inserted to center comes out clean
Can easily be made into a loaf, using a greased and floured 9" loaf pan and baking for approximately 40 minutes.
The more ripe your bananas, the better the banana flavor.
Blending the banana first, makes the banana smoother than mashing by hand which is a better muffin texture and it releases more flavor.
Feel free to add more or less chocolate chips or walnuts per your taste. I like a hint of each so as not to overpower the natural banana flavor
I like to top mine with a slice of banana from an extra banana, but only do this if serving muffins day of, as it will brown.