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 try to avoid using white flour in my recipes, and this is one of those times. In these banana muffins, I use whole-wheat flour. I also don't use white sugar. As you might know, especially if it's not organic, it's not vegan (since it's refined using bone char). Besides, it's not healthy either. A healthier alternative to 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 tins.
Fluffy banana muffins with chocolate chips
Ingredients
- 2 cups whole wheat flour (240 g / 8.5 oz)
- ¾ cup coconut sugar or unprocessed sugar
- 1 tsp baking soda
- 2 tsp vanilla (extract or powder)
- 1 cup soy milk (or other plant-based milk)
- 1 tsp apple cider vinegar (or white vinegar)
- ¼ cup olive oil
- 1 banana (about 150 g / 5.2 oz)
- 100 gr chopped vegan chocolate or semi-sweet vegan chocolate chips
- 1 Tbsp ground flaxseed (combined with water, it acts as an egg substitute)
- 3 Tbsp water
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.
- Then, in a large bowl, add the flour, coconut sugar, baking soda and vanilla. Mix, with a marize (silicone spatula) or spoon, until all the solid ingredients are well mixed.
- 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).
- 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
Nutrition
© allaboutvegans.com
No, you do not need 🙂. If you make them, we expect impressions!
Do not need baking powder?
We are very glad that you liked it!
Soft and wonderful! I was looking for a simple recipe for vegan muffins and now I will stop looking!
I am so glad!
Thank you! We're so glad you dissapeared them 🙂
Thank you very much Afroditi! I made them twice in one day!
Very fluffy! We dissapeared them! Thanks for such a delicious recipe!