Vegan Banana Chocolate Chocolate Chip Muffins
Vegan banana chocolate chip muffins are actually double the chocolate because we are using cocoa powder too! By using whole ingredients these banana chocolate muffins are not only vegan but are free from added sugar. Ready in less than 30 minutes and look like those perfect fluffy bakery-style muffins!
Finding vegan-friendly baking recipes that actually taste good can be hard to find! Some are the wrong consistency, others lack flavor, but our chocolate banana muffins are the perfect combination!
Rather than adding granulated sugar or artificial sweeteners, we use coconut sugar instead! If you didn’t know coconut sugar is an excellent swap and has a lower glycemic index when compared to others. The taste is the exact same, just better health benefits!
Also, since our banana chocolate chip muffins are vegan, we will not be using traditional eggs, instead, we will use a flax egg.
How to Make a Flax Egg?
Making flax eggs for baking vegan desserts and muffins are super easy and can be a replacement in other muffin recipes, breads, cookies, and cakes!
Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. After mixing, let it sit for just a few minutes before adding it to your muffin batter.
What is in Vegan Banana Chocolate Chip Muffins?
Wheat flour – I recommend whole wheat pastry flour. This pastry flour has less protein content than regular wheat flour, which gives muffins a more tender texture.
Coconut Oil – You will want to melt the oil then let it cool. If you want to swap out for another oil, use the same measurements.
Flax Egg – See instructions above for how to make a flax egg with ground flaxseed.
Vinegar – You may wonder why there is vinegar in banana muffins. It actually causes a reaction with the other ingredients and helps muffins to rise. Don’t worry, you can’t taste it at all!
Banana – The riper the bananas, the sweeter they are!
Applesauce – You can use sweetened or unsweetened. Adding applesauce to baked goods helps to keep everything moist and cuts down on having to use the fat content in more oil. If you don’t have applesauce and are not vegan, try subbing greek yogurt instead.
Coconut Sugar – This is my favorite sugar to use when baking, however, if you need to swap it out, you can use the same measurement for your sugar of choice.
Other Ingredients: Cocoa powder, baking soda, vanilla, salt, chocolate chips
How Should I Store My Banana Chocolate Chip Muffins?
You can store these vegan muffins 3 ways! If you choose to store on the countertop at room temperature, just be sure to line your airtight container with a paper towel so the moisture doesn’t make them soggy. They will stay fresh for 3-4 days.
Keep these muffins fresh for up to a week in the refrigerator, storing them in a bag or airtight container. Don’t forget to reheat in the microwave to get the gooey chocolate flavor!
You can also store them in the freezer for up to 6 months. When you are ready to thaw them out, let them come to room temperature before reheating.
I prefer to freeze these with 2-3 to a bag that way you don’t pull out more than you can eat and you can keep them fresher longer!
Have you tried this vegan double chocolate goodness? Tag me over on Instagram so I can see that you enjoy these muffins as much as we do, fellow chocolate lovers!
Need More Banana Muffins in your Life? You will love my Sweet Potato Banana Muffins!
Maybe you are a donut lover instead, that’s why I branched out and made Banana Bread donuts with chocolate chunks, YUM!
Vegan Banana Chocolate Chocolate Chip Muffins
Ingredients
- 1 Cup Whole Wheat Pastry Flour You can use regular whole wheat, but pastry flour will be fluffier
- 2/3 Cup Coconut Sugar
- 1/4 Cup Coconut Oil Melted then cooled
- 1/3 Cup Applesauce
- 1/2 Cup (heaping!) Banana, Mashed and Ripe Pureed is best.
- 1 Flax Egg
- 6 Tbsp Cocoa Powder
- 1 Tsp Baking Soda
- 2 Tsp Vanilla
- 1 Tsp Vinegar
- 1/4 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
- Preheat oven 350F degrees. Line muffin pan with muffin papers or reusable muffin liners.
- In a food processor, standing mixer, or large bowl, mash the banana well until smooth (pureed).
- Mix together sugar, oil, flax egg, pureed banana, applesauce, vanilla, and vinegar.
- Add all remaining ingredients except for chocolate chips.
- Once the batter is combined, stir well but don’t overmix! Fold in chocolate chips with a spatula.
- Fill each muffin cup ⅔ of the way full for 12 muffins. If you want fluffier muffins, fill the muffin cups ¾ of the way full, just know this will make fewer muffins.
- Bake for 20-25 minutes at 350F degrees. Enjoy!
