Never-Fail Chocolate Chip Banana Muffins - Vegan

Name: Never-Fail Chocolate Chip Banana Muffins - Vegan
Total time: 2700 s
Yield: 55 mini muffins
Cuisine: American
Ingredients: 1 3/4 cup whole wheat pastry flour (220 grams); GF option: add 1 1/3 tsp xanthan gum; 1 cup cane (or turbinado) sugar (220 grams); 2 tsp baking powder (10 grams); 1/4 tsp fine salt; 1/2 tsp baking spice or cinnamon, optional; 1/2 cup light vegetable oil (120 ml); 3/4 cup soy milk (180 ml); 1-2 tbsp vanilla extract; 2 ripe/overripe bananas; 1 cup vegan chocolate chips or nut mixture of your choice; (I use mini chocolate chips for mini muffins)

EsteeA @cook_2808131

My cousin shared this recipe with me years ago and I use it constantly (added a few tweaks). It's one of my favorites, my little boy loves pitching in, and the muffins are always a success!

EsteeA @cook_2808131

My cousin shared this recipe with me years ago and I use it constantly (added a few tweaks). It's one of my favorites, my little boy loves pitching in, and the muffins are always a success!

Saved

Ingredients

45 mins

55 mini muffins

Dry ingredients
1 3/4 cupwhole wheat pastry flour (220 grams)
GF option: add 1 1/3 tsp xanthan gum
1 cupcane (or turbinado) sugar (220 grams)
2 tspbaking powder (10 grams)
1/4 tspfine salt
1/2 tspbaking spice or cinnamon, optional
Wet ingredients
1/2 cuplight vegetable oil (120 ml)
3/4 cupsoy milk (180 ml)
1-2 tbspvanilla extract
Stir In
2ripe/overripe bananas
1 cupvegan chocolate chips or nut mixture of your choice
(I use mini chocolate chips for mini muffins)

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Steps

45 mins

1

Line muffin pan with cupcake liners. For loaf - line loaf pan with baking paper or grease pan.
2

In a bowl, mix together dry ingredients with a FORK or balloon whisk.
3

Add wet ingredients and mix.
4

Heat oven to 330°F. (165 C.) For regular muffins or loaf, heat to 340-350°.
5

Mash bananas well and gently mix into the batter.
6

Fold in chocolate chips (or nut mixture).
7

Fill muffin liners (or loaf pan) 3/4 full.
8

Bake mini muffins 18-20 mins, regular muffins 25-30 mins, loaf 35-40 mins. Muffins/loaf are ready when tops are slightly rounded and edges are lightly browned. Tops of the muffins/loaf should be bouncy when gently pressed.
9

Allow to cool in the pan for 1-2 minutes, then transfer to cooling rack.
10

Store in an airtight container. The muffins freeze quite well if sealed tightly and in 2-3 layers of insulation (double zip lock in glass container works best).
11

This recipe makes 1 small-medium loaf, 12 large muffins (they don't rise much so look more like cupcakes), or 50-60 mini muffins.