Banana baked goods are never not tempting. Add some chocolate, and banana desserts are 100% always delicious. These chocolate chip banana muffins take less than 30 minutes to whip up and require relatively common vegan ingredients! Plus, they are perfect for any time, day or night. You can eat them for breakfast, a midday snack, or a late night treat.
Yields 8 muffins
1 Teaspoon Vanilla Extract
1/2 Cup Coconut Oil (Melted)
2 Tablespoons Ground Flaxseeds
1 Cup All-Purpose Flour
1/2 Cup Sugar
1 Teaspoon Cinnamon
Pinch of Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Dairy-Free Chocolate Chips
1 Tablespoon Brown Sugar
In a small dish, mix the ground flaxseeds with 6 tablespoons of water. Set aside for at least 5 minutes until it thickens. (This is how to make 2 flax eggs.)
In a bowl, mash the bananas. Whisk in the vanilla extract, coconut oil, and flax eggs.
In a separate bowl, whisk the flour, sugar, cinnamon, salt, baking powder, and baking soda. Slowly incorporate the dry ingredients into the wet. Mix well.
Fold in the chocolate chips.
Line a muffin pan and pour batter in. Sprinkle on the brown sugar. Bake at 350° for 20 minutes, until a toothpick comes out clean.
I used coarse brown sugar to top the muffins, instead of regular brown sugar. This is so the sugar doesn't melt and disappear into the muffin while baking.
The riper the banana, the better. Ripe bananas are sweeter and easier to mash.
A trick to make sure grease doesn't seep through the cupcake liners is to sprinkle some rice under the liner when you bake them.
I added some extra chocolate on top before baking and flakey salt on after for a nicer look.