Banana Bread Chocolate Chip Muffins

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5 from 4 votes

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www.theconsciousplantkitchen.com

These Banana Bread Chocolate Chip Muffins are simple 1-bowl desserts made with no eggs, no dairy, without refined sugar (or with no sugar at all), and sweetened with bananas.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bread-chocolate-chip-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: muffins

Calories: 249.4kcal

Author: Carine Claudepierre

Ingredients

2 cups All-Purpose Flour (note 1)
1 ⅓ cups Mashed Banana (note 2)
6 tablespoons Light Olive Oil (note 4)
½ cup Almond Milk (note 5)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Vanilla Extract
½ cup Dark Chocolate Chips

Optional

⅔ cup Unrefined Sugar (note 3)
½ cup Walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Slightly oil with cooking oil spray.
In a mixing bowl, mash the banana using a fork or potato masher.
Add the oil, almond milk, optional unrefined sugar, vanilla extract, and salt if used. Stir with a rubber spatula or whisk until well combined.
Add the flour, baking powder, baking soda, and cinnamon, if used.
Stir with a wooden spoon or silicone spatula until the batter is consistent.
Fold in chopped nuts, if used, and chocolate chips or chunks, and stir to incorporate evenly.
Fill each muffin cup up to the top.
Bake in the center rack of the oven for 25-30 minutes at 350°F (180°C) until they are nicely golden brown on top, and a toothpick inserted in the center comes out clean.
Let them cool down on a wire rack for 1 hour.

Notes

Note 1: The recipe will not work with oat flour or almond flour. For a gluten-free version, use my gluten-free conversion guide.

Note 2: This is about 3 large bananas. Make sure you measure the amount of mashed banana, packing the amount in measuring cups to get 1 1/3 cups.

Note 3: Any sugar can be used, like brown sugar, coconut sugar, or unrefined cane sugar. You can decrease or remove the sugar entirely for a healthier option.

Note 4: Any light-flavored oil works.

Note 5: Any milk, like oat milk, soy milk, or coconut milk, works.

Storage: Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in Ziploc bags and thawed the day before at room temperature.

Nutrition