Megan Shares Her Vegan Banana Muffins

Vegan banana muffins by Megan

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.

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. Add the almond or oat milk, quick oats, flour, and chocolate chips.
  3. Mix all of the ingredients together until combined.
  4. Pour the mixture into 12 lined muffin tins.
  5. Bake at 350 degrees for 25 minutes.
  6. Let the vegan banana muffins cool and then enjoy!
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