Easy no egg banana muffins
Vegan banana chocolate chip muffins that take 30 minutes or less. Moist and easy to make. No eggs and dairy free.
This recipe is
- Vegan and vegetarian
- Egg free
- Dairy Free
- Ripe bananas – Make sure they’re extra spotty or brown. When bananas ripen, they get more sweet and make for a more delicious and moist muffin.
- Organic granulated sugar – organic sugar is always vegan and hasn’t been processed with bone char.
- Vegan butter – I love the taste of using a dairy free butter in this recipe. I melt it slightly to make sure it doesn’t get too hot. You can also use a neutral tasting oil instead.
- Baking powder and baking soda
- Apple cider vinegar – This helps to give the muffins more lift and fluffiness when combined with the baking soda.
- Whole wheat flour – I love using this instead of all purpose flour to make it a little healthier.
- Salt – Just a little pinch of salt helps bring out all of the flavors even more.
- Dairy free chocolate chips – a lot of brands are accidentally vegan.
- When measuring the flour, spoon the flour instead of scooping. Spoon the flour into the measuring cups, then level it out with the back of a knife. This ensures you don’t use too much flour and prevents the muffins from becoming too dense.
- Don’t over mix the batter once it’s all mixed together. It will become too dense. Mix just enough that everything is blended together.
- Bake these muffins on the middle rack, to ensure the muffins are evenly cooked throughout.
Counter top – Put the muffins in an air tight container and they will last on the counter or in a pantry for about 5 days.
Fridge – These will last over a week in a sealed container in the fridge.
Freezer – You can freeze these muffins by putting them in a freezer safe bag. They will last about 3 months or more. Thaw them out completely before eating.
Can I use oil instead of butter?
Absolutely. Just use a neutral tasting oil like vegetable oil. Refined and melted coconut oil would also taste good. Refined coconut oil won’t leave a coconut flavor.
Can I make these gluten free?
I haven’t recipe tested these with gluten free flour, but I imagine you should be able to easily make these gluten free by using a gluten free all purpose flour. Let me know how they turn out in the comments below if you try them this way.
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Vegan banana chocolate chip muffins
- 1½ cups whole wheat flour (Fill by spooning flour into measuring cups then level off with a knife)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
- Pre-heat oven to 350 degrees.
- Melt the vegan butter in a microwave very quickly. Just enough to melt it but not to get it hot. Set it in the fridge for five minutes to cool it off. In a large mixing bowl, smash down the bananas with a fork. Then add the rest of the wet ingredients and stir or mix well until mixture is smoothish.3 large overripe bananas, ¼ cup vegan butter, ⅓ cup organic granulated sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
- In another smaller mixing bowl, measure out the flour by spooning it into the measuring cups, then leveling it off with the back of a knife. This ensures you don't use too much flour and make the muffins too dense. Add all of the other dry ingredients and stir.1½ cups whole wheat flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup dairy free chocolate chips
- Mix dry ingredients into wet ingredients. Stir just enough until it's mixed well. Don't over mix.
- Grease a muffin pan and spoon muffin mixture into the muffin pan. Sprinkle tops with a little extra sugar. Bake for about 20 minutes, or until you can insert a toothpick into the muffins and it comes out dry. Let cool on a rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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