on the weekend, we eat all of the Fudgy Vegan Banana Chocolate Chip Muffins because we deserve it, right?! these muffin gems are so perfectly curated with real, minimal and delicious ingredients. they’re the perfect breakfast, snack or even dessert to keep on hand in the freezer.
oh guess what?! the batter itself is only sweetened with bananas, so the only added sugar comes from the chocolate chips.
make sure the bananas you use are REALLY ripe to ensure an optimal level of sweetness. this is key to making the muffins taste more decadent than they are.
it’s been a while since i’ve made a signature banana and chocolate chip recipe, so this was overdue!
easy recipes are EVERYTHING and let me tell ya, these muffins are a piece of cake to make.
when it comes to the muffin batter, the flour base is made from almond flour and coconut flour! also, ground flax meal adds some substance and holds the muffins together.
you will need some nut or seed butter and i recommend almond butter unless you want a peanut butter taste! since pb is strong, the flavor will dominate.
i’ve stated in the past that coconut flour is not my favorite vegan flour for baking, that’s for sure. however, this is the right recipe for it!
the combination with the almond flour, flax meal and other ingredients creates a light, super fudgy and cake like texture that’s just scrumptious.
in terms of replacements, i’ve only made these muffins with the two aforementioned flours, so sub at your own risk :).
even though the muffins are much healthier alternatives than most out there, you won’t miss out on decadence. they really do taste quite sweet if you use ripe enough bananas.
i think the chocolate chips are a perfect addition but of course you could swap them for something else, especially if you’re looking for no added sugar.
i would say blueberries would be awesome and even walnuts, for a banana bread sort of muffin. there’s tons of swaps for chocolate chips though, raisins would be great too.
the muffins are very freezer friendly, so store them in an airtight container and just thaw before ya eat them! the muffins are excellent for meal prep by the way!
i made medium size muffins and the recipe yielded 9! you can always make yours larger or smaller, just monitor the baking time though.
also, if you are looking for muffins on the sweeter side and the mashed banana + chocolate chips doesn’t cut it for ya, i recommend adding a few tbsp of coconut sugar.
maple syrup will mess with the texture but coconut sugar should be totally fine and take the sweetness level up a notch.
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
9
servings25
minutes3 medium size very ripe mashed bananas
1/4 cup flax meal
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 cup creamy almond butter
1/4 cup melted vegan butter
1/2 tsp almond or vanilla extract
1 tsp apple cider vinegar
1/2 cup vegan chocolate chips
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!
© upbeetandkaleingit LLC 2015 – 2023. upbeetandkaleingit is a registered trademark of upbeetandkaleingit LLC.
Privacy Policy · Site by Lennox Creative Co.
One Response
I’m out of almond butter so I made these with tahini and I really like slightly nutty flavor that goes with the almond flour! They’re definitely different from a “classic” banana muffin, but still delicious with a nice texture. I used mini enjoy life chocolate chips and love how many a sprinkled throughout the muffins since they’re so much smaller!