Yield: 12
Chocolate Chip Banana Bread Muffins
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup coconut oil
- 3/4 cup brown sugar
- 1 plant-based "egg"*
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup plant milk
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 4 x 3 muffin pan with muffin liners.
- In a large bowl, cream together coconut oil and sugar.
- Add the mashed bananas and chia egg. Whisk to incorporate
- Add flour, baking powder and baking soda.
- Gradually add plant milk to the mixture to soften it up. Stir until a thick, even batter has formed.
- Fold in chocolate chips.
- Fill each muffin liner about 3/4 full with batter. You should have enough for 12.
- Bake at 375 degrees for 16-18 minutes or until puffy and golden brown around edges.
Notes:
Plant-Based Substitutes for Egg
- (Recommended) Flax or chia eggs: Combine 1 tbsp flax meal or chia seeds with 2.5 tbsp room temperature water. Let sit for at least 5 minutes to thicken.
- Applesauce: Use 1/4 cup of unsweetened applesauce.
- Other options: 1 1/2 tbsp Just Egg or 2 tbsp Follow Your Heart Vegan Egg
