These banana chocolate chip muffins are light and fluffy, as well as 100% vegan friendly. They are a firm favourite in my house and are the perfect all-year-round bake.
To make some of your own banana chocolate chip muffins, you will need:
Makes 6 Muffins.
- 1 Flax Egg *
- 125 g Plain Flour
- 100 g Light Brown Sugar
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 0.5 tsp Ground Cinnamon
- 1.5 Ripe Bananas (Medium)
- 60 ml Plant-Based Milk
- 1.5 tbsp Coconut Oil
- 0.5 tsp Vanilla Extract
- 0.5 tbsp Apple Cider Vinegar
- 100 g Vegan Chocolate Chips
* To make a flax egg, mix 1 tbsp of ground flaxseed with 3 tbsp of warm water.
Preheat the oven to 180 degrees Celcius (fan) and prepare the flax egg, as described above, in a small bowl and set aside.
Mix the plain flour, brown sugar, baking powder, baking soda, salt and ground cinnamon in a bowl.
Blend the banana, plant-based milk, coconut oil and vanilla extract in a separate bowl or using a blender.
Add the wet ingredients, including the vinegar and flax egg, to the dry ingredients and mix well.
Stir in 75 g of the chocolate chips to the mixture.
Save 25 g, as these will be used to go on the tops, just before baking.
Grease a muffin tray. I used some coconut oil to do this.
Spoon the mixture into the tray and top with the remaining 25 g of chocolate chips.
Bake for 20-25 minutes, using the toothpick test for reliability.
Once baked, allow the cakes to cool in the tray for 10–15 minutes before transferring to a cooling rack.
These muffins are best when eaten on the day of baking.