Go Back
+ servings
Print

Banana Bread and Chocolate Chip Muffins

Vegan Banana Bread and Chocolate Chip Muffins! Deliciously moist, spongy and sweet vegan muffins that will melt your soul This is a classic banana bread muffin that every needs on hands. You can use this recipe to make muffins or a banana loaf.
Course Breakfast, Snack
Cuisine vegan, vegan baking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 16 muffins
Calories 188kcal

Ingredients

Instructions

  • Make chia egg by combining ground chia and water in a bowl. Whisk with a fork and let sit for 10 minutes. In a blender or food processor pulse oats until powder form. Pour into mixing bowl. Sift all purpose flour into bowl. Add baking soda, salt, and cinnamon and mix to combine.
  • In a saucepan melt coconut oil on medium high heat. Remove and pour into large mixing bowl with coconut sugar, coconut yogurt, vanilla and chia egg. Whisk together to combine. Add flour mixture to liquid and mix until just combined. Then add mashed banana and mix again. Pour in chocolate chips and gently fold into batter.
  • Preheat oven to 180C/350F. Add muffin cups to tray and scoop the batter mixture into cups until 3/4 full. Bake in oven for 20-25 minutes, or until golden and a toothpick inserted in the middle comes out clean.

Notes

Muffins will keep in fridge for up to 5 days. Store in fridge in an air-tight container. They can also be frozen and thawed for when ready to eat. Wrap tightly in tin foil or air-tight container before freezing.

Nutrition

Calories: 188kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 155mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g