Vegan Chocolate Chip Banana Muffins
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These vegan banana, chocolate chip muffins are sweet, light, and they make the perfect breakfast snack! They are easy and quick to make, with simple ingredients, and great for those with dairy or egg allergies. Although this recipe contains nuts, you can omit them for the same great taste!
3 ripe bananas ⠀
1 1/2 cup all purpose flour⠀
1 1/2 tsp baking powder⠀
1/2 tsp baking soda ⠀
1 tsp cinnamon ⠀
1/2 tsp sea salt ⠀
1/3 cup brown sugar ⠀
1 tsp agave ⠀
1/4 cup melted coconut oil ⠀
1/2 cup dairy free chocolate chips ⠀
3 tbsp of chopped nuts (I used blanched almonds)
Preheat the oven to 350 degrees. In a food processor, blend the ripe bananas with melted coconut oil, agave, and brown sugar.
In a mixing bowl add in all of your dry ingredients (flour, baking powder, baking soda, cinnamon, sea salt).
Once dry ingredients are thoroughly mixed together, combine your dry and wet ingredients and mix well. Add in the dairy free chocolate chips and chopped nuts. (Note: leave some chopped nuts on the side to put on top of your muffins before you put them in the oven.)
Spray a muffin pan with baking spray or use muffin tins to place the batter in.
Bake on 350 degrees for 20 minutes.
Let cool on a cooling rack for 10 minutes before eating.
