Ingredients
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 3 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cups Mashed Ripe Banana or 337g peeled weight
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ¼ cup Coconut Oil (55g) or Vegan Butter
- 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top of the muffins before baking.
Preparation
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
- Pour the blended mix out over your dry ingredients and mix into a batter. Don’t overmix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
Notes
- Measure the flour correctly. Weigh your flour on a food scale for the best accuracy. Alternatively use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Measure the banana correctly. If you have a food scale, then simply weigh the peeled banana for the correct amount. If you don’t have a food scale then mash the banana first so that you can measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
- Storing: These muffins are BEST when fresh but can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
- Freezing: They can also be frozen for up to 3 months.
