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These will be the fluffiest muffins you've ever tasted!

An easy, quick and delicious sweet recipe, which of course is vegan.

Whenever I can I avoid using white flour in my recipes and this is one of those times. In these banana muffins I use wholemeal flour. I also don't use white sugar. As is well known, especially if it is not organic, it is not vegan (since it is processed with animal bones). Besides, it's not healthy at all. A healthier option instead of the classic sugar is coconut sugar, which is used in a 1:1 ratio, and nowadays we can find it almost everywhere. It has a relatively low glycemic index (35-54) and contains iron, zinc, potassium, calcium and fiber.

The banana gives this fluffy and soft texture to the muffins, but also a light banana flavor that you will absolutely love!

Enjoy and I look forward to your comments!

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Equipment

For this recipe you will need:

Muffin pan

Photo of banana muffins. A vegan recipe from allaboutvegans.com.

Fluffy banana muffins with chocolate chips

Delicious fluffy banana muffins with chocolate chips. Eggless and dairy-free. Vegan and delicious!
5 from 13 votes
Print Pin
Course: Dessert, Snack, Sweets, Snacks
Cuisine: Vegan
Keywords: fluffy, sweet, dessert, muffins, banana, fasting, chocolate, recipe, vegetarian
Prep Time: 5 minutes
Cooking Time: 25 minutes
Χρόνος για να κρυώσουν: 10 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 112kcal
Author: Aphrodity Matthaiou

Ingredients

Instructions

  • Preheat oven to 160°C / 320°F in fan mode.
  • First, we start by adding the flaxseed and water in a cup. Stir them a bit and leave aside. The flaxseed will absorb the water and its texture will become like jelly.
  • Next, in a large bowl, add the flour, coconut sugar, baking soda, and vanilla. Stir, with a silicone spatula or spoon, until all solid ingredients are well combined.
  • Then, mash the banana with a fork and toss in the bowl. Add the rest of the ingredients, except the chocolate chips (don't forget the flaxseed mixture!). Stir well until the mixture is homogenized.
  • Finally, incorporate the chocolate chips using the spatula (or spoon).
  • Lightly grease the muffin pan. Then, divide the mixture by filling about 3/4 of each mold.
  • Bake for about 25 minutes or until you insert a skewer in the muffins and comes out clean.*
  • Once you remove the muffins from the oven, allow them to cool, so that they don't dissolve when you take them out. After about 5 minutes, transfer them on a wire cooling rack. They're even more delicious when they're completely cool!

Notes

* If you see traces of chocolate, but not of the muffins' dough on the skewer, then they're ready. The chocolate has melted inside the muffins and that's why it comes out on the skewer.

Nutrition Facts

Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 100mg | Potassium: 119mg | Fiber: 3g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

 

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