My sister Megan has been baking a lot of vegan desserts and pastries lately (disgusting, but we accept her choices), and even though I don’t believe in veganism, my favorite recipe of hers is for these vegan banana chocolate chip muffins! I asked her to share the recipe in her own words (here’s a similar one from another blog) because she is the smartest/most talented/creative person I know! These vegan banana muffins would pair perfectly with my favorite breakfast sandwich for a lazy and indulgent brunch.
Though I’m not a strict vegan or vegetarian by any means, I’ve spent the past few years actively working to integrate more whole foods and plant-based meals into my diet—and this includes desserts. My current favorite go-to sweet treats are my vegan banana chocolate chip muffins. They’re fluffy, naturally sweetened, delicious, and guilt free! You can even substitute flours to make them gluten free.
- 3 ripe bananas, mashed
- 1/4 cup melted vegan butter of choice (my favorite is the original Earth Balance spread—I personally believe it’s tastier than real butter!)
- 1/2 cup maple syrup
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup almond or oat milk
- 1 cup quick oats
- 1 1/2 cup flour (substitute with oat flour to make it gluten free!)
- Chocolate chips (as many as you like)
- These muffins couldn’t be easier to bake. Simply mix the mashed bananas, vegan butter, maple syrup, salt, cinnamon, baking soda, baking powder, and vanilla in one bowl.
- Add the almond or oat milk, quick oats, flour, and chocolate chips.
- Mix all of the ingredients together until combined.
- Pour the mixture into 12 lined muffin tins.
- Bake at 350 degrees for 25 minutes.
- Let the vegan banana muffins cool and then enjoy!