Vegan Mini-Chocolate Chip Mini-Muffins
The muffins are soft, springy, bouncy like little trampolines, and they’re vegan. They’re ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter. They’re sweet, satisfying, and there’s an undercurrent of coconut oil flavor. It’s not overwhelming, but you can taste it. If you absolutely don’t want to use coconut oil, you can sub with vegetable or canola oil. I used mini chocolate chips and if all you have is regular chips, run a knife over them and give them a coarse chop so the big chips don’t sink to the bottom of the mini pans. If you’re baking in a full-size muffin pan, extend baking time by about 5 minutes, or as needed until your muffins are done. They freeze beautifully for quick and easy breakfasts and snacks.
Ingredients
- ½ cup mashed ripe banana about 1 large
- ¾ cup granulated sugar
- ½ cup unsweetened vanilla almond milk other milks may be substituted including coconut, soy, rice, cow, at room temperature
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- pinch salt optional and to taste
- ½ cup mini-chocolate chips plus more for sprinkling tops
Instructions
- Preheat oven to 400F. Spray two 12-count Non-Stick Mini Muffin Pans very well with floured cooking spray or grease and flour the pans; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Alternatively, the recipe can be made as regular-sized muffins; use a Non-Stick 12-Cup Regular Muffin Pan
- In a large bowl, mash the banana with a fork.
- Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, cinnamon, and whisk until combined.
- Add the flour, baking powder, optional salt, and stir until just combined; don’t overmix.
- Fold in 1/2 cup chocolate chips.
- Divide batter equally among the cavities of the prepared pans using approximately one rounded or heaping tablespoon of batter for each muffin. Each cavity will be about 3/4 full. Spraying a medium cookie scoop, with cooking spray so the batter slides right off is handy here.
- Optionally, add a pinch of chocolate chips to each muffin top.
- Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 11 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 15 to 20 minutes.
- Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Adapted from Vegan Chunky Apple Cinnamon Muffins and Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins
Nutrition Information
Nutrition Facts
Serving: 2dozen mini muffins, or about 1 dozen regular-sized
Amount Per Serving
Calories 68
% Daily Value*
| Serving | 1 | |
| Calories | 68kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 49mg | 2% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.