Vegan Chocolate Chip Banana Muffins
These banana chocolate chunk muffins are chewy, moist, and so decadent! It’s hard to believe something that tastes this much like cake is made with bananas! Rich, gooey chocolate chunks and pecans take these banana muffins to the next level.
Before You Begin
- 4 Overripe Bananas
- 1 ½ cups Flour
- 1 tsp Salt
- ½ tbsp Cinnamon
- 1 tbsp Baking Powder
- 1 Eggcitables Egg*
- ¼ cup Almond Milk
- ⅓ cup Coconut Sugar
- ¼ cup Peanut Butter
- ½ cup Chocolate Chips** and more for topping
- ¼ cup Chopped Dates
- ¼ cup Chopped Pecans
- Preheat oven to 350. Grease a muffin tin (and / or a donut pan).
- Prepare Eggcitables egg (combine 1 tbsp Eggcitables powder with 1 tbsp water).
- Mash bananas in a large bowl.
- Mix in peanut butter, sugar, almond milk, and Eggcitables.
- Add in cinnamon, salt, and baking powder.
- Stir in flour, chocolate chips, date chunks and pecans.
- Divide batter evenly between 12 muffins tins. Makes 12 small muffins since they don't rise very much. I double this recipe to make 12 extra large muffins!
- Bake at 350 for 20 minutes, or until you can poke them with a toothpick and it comes out mostly clean.***
- Let cool for a few minutes in the muffin tins then remove and cool fully on a plate, covered. Store in airtight container in fridge for 2 - 3 days. Freeze any leftovers for up to 2 months.
- *I love using Eggcitables! egg replacer for baking since they told everything together so well! You can sub for your favorite egg replacer, like flax or chia.
- **I used Enjoy Life mini semi sweet chocolate chips the first time I made this recipe. The second time, I used Made Good chocolate chunks. I find they melt really well in baked goods and create a really rich pocket of gooey chocolate when cooked.
- If you top the muffins with extra chocolate chunks or pecans, make sure you press them in deeply, so they don’t get pushed out when the muffins rise!
- ***The cook time can vary greatly according to the size of your muffins! When I fill the tins about 3/4 full, they cook in about 20 minutes. If I fill the tins to the tops it can take up to 28 minutes. Use a toothpick to determine if they’re fully cooked. When a toothpick inserted into the middle of a muffin comes out mostly clean, they’re cooked!
You can easily make this recipe into donuts! Spoon about 1/4 cup of batter into a greased donut pan and cook for 9 minutes.
I usually double this recipe to make 12 large muffins, and sometimes reserve a bit to make a couple of donuts. Using this recipe will yield about 12 small muffins.
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