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.
Servings Prep Time
16muffins 15minutes
Cook Time Total Time
25minutes 40minutes
Servings Prep Time
16muffins 15minutes
Cook Time Total Time
25minutes 40minutes
Ingredients
  • 2tbsp ground chia(you can also used ground flax)
  • 6tbsp water
  • 1/2cup large flake oats
  • 1cup all purpose white wheat flour
  • 1 1/2tsp baking soda
  • 3/4tsp sea salt, finely ground
  • 1tsp ground cinnamon
  • 1/4cup coconut oil
  • 1cup coconut sugar
  • 1/3cup coconut yogurt(or other plain plant-based yogurt of choice)
  • 1tsp vanilla extract
  • 1cup mashed banana(I used 3 bananas)
  • 3/4cups semi-sweet dark chocolate chips
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe 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.