Description
These Vegan Banana Chocolate Chip Muffins are a delicious, gluten-free treat made with ripe bananas, peanut butter, and vegan chocolate chips. Perfectly moist and naturally sweetened with maple syrup and coconut sugar, these muffins use oat flour for a wholesome texture and almond milk-based vegan buttermilk for a tender crumb. Ideal for a healthy breakfast or snack, they are dairy-free, egg-free, and loaded with flavor.
Ingredients
Scale
Wet Ingredients
- 236 ml almond milk (or alternative plant-based milk)
- 1 tablespoon apple cider vinegar
- 300 g ripe bananas
- 160 g creamy peanut butter
- 100 ml pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 140 g coconut sugar
- 250 g gluten-free oat flour (or gluten-free oats, finely ground)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon (optional)
Add-ins
- 80 g vegan chocolate chips (use sugar-free chocolate if required, optional)
- 60 g walnuts (roughly chopped, optional)
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners to prevent sticking and facilitate easy removal.
- Make Vegan Buttermilk: In a medium bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for 10 minutes to curdle, creating a plant-based buttermilk. Meanwhile, mash the ripe bananas with a fork until smooth.
- Combine Wet Ingredients: Add the mashed bananas, creamy peanut butter, pure maple syrup, and vanilla extract to the vegan buttermilk mixture. Whisk them together until fully combined and smooth.
- Mix Dry Ingredients: In a large separate bowl, whisk together the coconut sugar, gluten-free oat flour, baking powder, baking soda, sea salt, and optional cinnamon until evenly mixed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk the mixture until just combined, taking care not to overmix to keep the muffins light and tender.
- Fold in Add-ins: If using, carefully fold the vegan chocolate chips and chopped walnuts into the batter, distributing them evenly without overworking the mix.
- Fill Muffin Liners and Bake: Using an ice cream scoop or large spoon, evenly distribute the batter into the prepared muffin liners, filling each about three-quarters full. Bake in the preheated oven for 22 to 25 minutes until a toothpick or knife inserted comes out almost clean with only a few crumbs attached.
- Cool and Serve: Allow the muffins to cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely for about 30 minutes. Enjoy them warm or at room temperature for best flavor and texture.
Notes
- You can substitute almond milk with any other plant-based milk such as soy, oat, or coconut milk.
- For extra chocolatey muffins, feel free to increase the amount of vegan chocolate chips.
- Walnuts are optional but add a nice crunch and complement the chocolate and banana flavors.
- If using gluten-containing oats, ensure to use certified gluten-free oats or oat flour to maintain gluten-free status.
- These muffins freeze well; store them in an airtight container in the freezer for up to 3 months and thaw before serving.
