Vegan Banana Muffins with Chocolate Chunks and Walnuts
User Reviews
5
Vegan Banana Muffins with Chocolate Chunks and Walnuts
Description
The Vegan Banana Muffins with Chocolate Chunks and Walnuts start with mashed ripe bananas mixed with coconut sugar, melted coconut oil, unsweetened plant-based milk, optional saffron, and vanilla extract for flavor and moisture. Dry ingredients of all-purpose flour, baking powder, baking soda, and salt are sifted and gently folded into the wet mixture to avoid overmixing, preserving a tender crumb. Folding in vegan chocolate chunks and chopped walnuts adds bursts of chocolate and crunch throughout.
The batter is portioned into paper-lined muffin tins, sprinkled with a little extra coconut sugar on top, and baked until a toothpick comes out clean. These muffins offer moist, slightly sweet banana flavor combined with the richness of chocolate chunks and the crunch of walnuts, suitable for breakfast or a snack.
Using very ripe bananas enhances sweetness and moisture. Measuring flour correctly and mixing carefully helps keep the texture light. Starting to check doneness near the minimum baking time prevents overbaking, maintaining muffin softness.
Ingredients
Wet Ingredients:
- 1 ½ cups banana mashed, ripe
- ⅓ cup coconut sugar palm sugar, or brown sugar
- ¼ cup refined coconut oil melted to room temperature
- ⅓ cup plant-based milk unsweetened
- 10 threads saffron (optional)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
The Optional but highly recommended stuff:
- ½ cup vegan chocolate chunks
- ½ cup walnuts chopped
- 2 tablespoons coconut sugar palm sugar, or brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, coconut sugar, melted coconut oil, unsweetened plant-based milk, saffron and vanilla extract. Mix until smooth and well combined.
- Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir until just combined. Be careful not to overmix.
- If adding the fun stuff (for real, why wouldn’t you?): fold in the vegan chocolate chunks and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops of the muffins with the coconut sugar.
- Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots to increase sweetness and moisture in the muffins.
- Mix the dry ingredients just until combined with the wet ingredients to avoid dense muffins.
- Measure flour by scooping and leveling for accurate amounts and proper texture.
- Check the muffins a few minutes early for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 180mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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