Vegan Banana Chocolate Chunk Muffins!
These Vegan Banana Chocolate Chunk Muffins are so moist and delicious. It has taken me many years to create a banana recipe for the blog because I am usually not a huge fan of banana flavour. After some requests I finally made banana muffins and I am now a convert. These muffins are so soft with the perfect amount of sweetness.
I used whole food ingredients like oats, coconut flour, flax seeds, and coconut milk to create this healthier version of a regular muffin. These muffins are also vegan, gluten-free, and refined sugar free. I like using dark chocolate sweetened naturally with coconut sugar. For anyone in Canada, I use Zazubean Dark Chocolate. When I’m in the US I buy HU Kitchen Simple Dark Chocolate.
For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Chocolate Protein Muffins, or Lemon Cranberry Muffins!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips!
Vegan Banana Chocolate Chunk Muffins
Ingredients
- 3 medium ripe bananas
- 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
- 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
- 1/3 cup coconut cream thick white part from a can of full fat coconut milk
- 1/2 cup coconut milk
- 2 teaspoons vanilla
- 4 tablespoons apple cider vinegar
- 1/2 cup dark chocolate chunks
Instructions
- Line 2 muffin tins with silicone or paper muffin liners and set aside. Preheat oven to 350 degrees Fahrenheit.
- Mash the bananas in a small bowl and set aside.
- Prepare the flax eggs by mixing the ground flax with water and set aside to thicken.
- In a large bowl, add the oat flour, coconut flour, baking soda, baking powder, and cinnamon. Stir until fully combined.
- Add the mashed banana, flax eggs, maple syrup, coconut cream, coconut milk, vanilla, and apple cider vinegar. Stir until fully combined.
- Mix in the chocolate chunks.
- Scoop the mixture evenly into 16 prepared muffin cups. Bake in the preheated oven for 29-32 minutes, or until slightly golden.
- Let cool before enjoying. Store in the fridge or freezer.
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