These Vegan Banana Chocolate Chip Muffins are hearty, sweet, and perfect for breakfast on the go. They'll please mom and kids alike!
I can't believe I (a.k.a. the girl who lived in Florida for 4 years and thought 60° was cold) am saying this but...I'm loving this cold weather!! Seriously, I don't know what's gotten into me, but I start smiling as soon as I step outside and the crisp air hits my face and turns my cheeks red. And while I know we've only been in the 20-30's for a couple days and it's gonna snow and get even colder eventually, I still think I'm going to enjoy winter then too.
I have a couple of theories as to why my mindset has changed in regards to cold weather. When I lived in Florida, my body got used to warmer weather and I expected it to be warm and sunny most of the time. So when the temps got unnaturally cold, my body would freak out and I would get mad at the weather..."Florida, come on! You're supposed to be warm and sunny all the time! I should be able to drive to the beach at any given moment and soak up the sun!"
But since I moved to New York in August, I've been mentally and physically preparing for cold weather. We moved here knowing full well that New York's winter last year was a doozy and that we could possibly experience the same kind of extreme weather this year. I stocked up on warm clothes well before the cold hit and recently purchased snow boots so that my feet can stay warm and dry whenever white flurries grace the city with their presence. Now that I have the right mind set as well as proper gear to keep my toes and fingers from going numb, winter has become something exciting to me!! (I'll keep you posted on how long it lasts.)
Of course with cold weather comes baking. Lots of baking! We're always hosting people at our house and I love being able to serve food to my friends. I'm always making my guests taste test different things I've experimented with during the week too. Sometimes they don't realize I use them as my guinea pigs, but that makes their reactions all the more convincing.
I made these Vegan Banana Chocolate Chip Muffins for a group of friends a couple weeks ago and everyone loved them! All my friends are starting to learn that I love to provide healthier snacks (yet still delicious!) and they really appreciate that. Especially with the holidays right around the corner and with all the delicious pies and casseroles we'll be diggin' into, it's nice to have some healthier recipes available too. Hence these muffins.
These Vegan Banana Chocolate Chip Muffins are made with whole wheat flour so they are hearty, filling and full of fiber. They're also mainly sweetened with bananas and just a touch of liquid sweetener so you won't get a sugar rush like other baked goods. And of course, they're chocolate. Just a touch to satisfy your sweet tooth:)
I hope you all are enjoying the colder weather too and baking up a storm! Enjoy this recipe!
Vegan Banana Chocolate Chip Muffins
- 1 cup mashed ripe banana about 3 bananas
- 2 flax eggs 6 tablespoons water + 2 tablespoons ground flaxseed
- ¼ cup coconut oil melted
- ¼ cup unsweetened apple sauce
- ¼ cup liquid sweetener maple syrup, honey, agave
- 1 teaspoon vanilla
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips plus more for topping
- Preheat your oven to 350 °F and line 12 muffin cups with non-stick liners.
- Prep your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes.
- In a medium sized bowl combine all of the wet ingredients, including the 2 flax eggs once they have thickened up.
- In a large bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry ingredients and stir until just combined. It's okay if there are streaks of flour in the batter still. Fold in the chocolate chips.
- Divide the batter evenly among 12 muffin tins and bake for 15-19 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool and serve!