I made them again for Easter lunch at Bonnie's house. My, oh my, these are tasty! Not a crumb was left for us to take with us. In fact, the recipe makes a dozen muffins but only 9 made it to Bonnie's house.
*Note: Any good semi-sweet chocolate chips will be dairy free, which is all I care about with our little dairy-allergic guy.
Banana Chocolate Chip Muffins
Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau
2 cups unbleached all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
1 c granulated sugar
1/3 c canola oil
4 very ripe bananas, mashed
1/4 c water
1 tsp vanilla extract
1 c non dairy semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease your muffin tins.
In a medium bowl, mix the flour, salt and baking soda.
In a large bowl, beat the sugar and the oil. Then add the mashed banana and chocolate chips. Stir in the water and vanilla until incorporated. Add flour mixture, a little at a time and stir until just incorporated.
Fill all 12 muffin cups evenly and bake about 30 minutes, until they are golden brown and a toothpick inserted in the middle of one or two comes out cleanly.
Monday, March 24, 2008
Vegan banana chocolate chip muffin
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These were amazing! I recently started wading in to vegan baking for the sake of a boyfriend's roommate's girlfriend, but have always been disappointed by the fact that nothing ever rises quite as well without eggs. These not only tasted great but presented like regular muffins.
ReplyDeleteThis is my favorite muffin recipe ever. It's so easy and everyone loves it!!!! Thank you!!!! oh and every time I come to this site to find it my four year old spends about a half hour watching the videos of your son, she gets sooo excited! haha
ReplyDeleteThanks so much for this recipe! These were GREAT! I made one batch yesterday, and I'm making two today to distribute to my family and friends!
ReplyDeleteMimi
I just made these, adding a tsp of fresh ground cardamom and anise..so good!
ReplyDeleteamazing!!!
ReplyDeleteYUMMY! I used some substitutions:
ReplyDeletewhole wheat flour instead of all purpose
2/3 cup of agave nector for the sugar and water
coconut oil instead of canola
These were way fluffier than my usual banana muffins. Thank you for the recipe.
Thank you! These were delicious and my kids love them.
ReplyDeleteThis recipe is a staple in our house. The kids love adding carrots, craisins, nuts, whatever we feel like :D And they always turn out perfect! Thank you
ReplyDeleteI'm glad you all are enjoying them! An adaptation I've made for birthday parties is to make a coconut buttercream frosting and then top with flaked coconut or sprinkles. The frosting is 2c powdered sugar, 1/4c vegan margarine and 2-6tb coconut milk or coconut cream, all whipped together until it's creamy and frosting perfect.
ReplyDeleteThese were the best muffins I've ever made!!!! I halved the recipe and I still got 8 muffins. I didn't have chocolate chips so I just chopped up a chocolate bar. I sprinkled some cinnamon sugar on top before baking. These were so delicious, I ate 5 in one sitting!! There goes my diet! I will be making these over and over again! Thank you for a great recipe!
ReplyDeleteThese were delicious! I doubled the recipe for 2 dozen regular size plus 6 mini muffins. I used half white and half whole wheat flour. Baking time was only about 20 minutes in an electric convection oven.
ReplyDeletedefinitely going to try these! thanks so much! :)
ReplyDeletehttp://HLDFashion.blogspot.com
My family loved these. I replaced the canola oil with coconut oil and used whole wheat pastry flour with some brown rice flour. Delicious.
ReplyDeleteBanana and Cinnamon Chips worked also - thank you so much!
ReplyDeleteThese were great. I filled the 1/3 cup measuring cup about 3/4 full with applesauce and then the rest with the canola oil. I also only 3/4 cup sugar. They still turned out really excellent. I think might experiment with adding some oats and pecans the next time. Thanks for a great recipe.
ReplyDeleteOMG these muffins are divinely delicious! Thanks so much for sharing with us! I own a vegetarian/vegan cafe & we made them today...they sold out in a couple of hours
ReplyDeleteBlessings
Elke