Chef-Tested, Kid-approved Vegan Banana Chip Muffins

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These vegan muffins taste just like their non-vegan counterparts. The sweet banana flavor and aroma is the highlight of this recipe that was especially-made for the pickiest of eaters and the harshest of critics. It serves as the perfect baked goods recipe to prove that eating dairy-free is both easy and delicious.

The recipe utilizes two important techniques in vegan baking: the “flax egg” and dairy-free “buttermilk.”

To replace eggs in baking recipes, you mix ground flax seed with water to create a gel-like, gooey substance. To replace one egg, mix three tablespoons cold water with one tablespoon ground flax seed and let the mixture sit for a few minutes. Then, use the “flax egg” in the recipe as a vegan replacement for an egg. This is a great technique to use if you are interested in fat-free/reduced-fat baking as well.

To make dairy-free “buttermilk,” simply sour a nut milk (almond and soy milks taste great in baked goods recipes) with lemon juice and let sit for a few minutes. Then, use it in the recipe as a direct replacement for buttermilk.

Banana Mini-Muffins with Chocolate Chips
Yields: 18 mini muffins

Equipment needed: mini muffin tins, bowls for mixing, stirring utensils, small cookie scoop, oven mitts

Canola Cooking Spray or Vegetable Oil for greasing the tins
2 tablespoons flax seeds, ground
6 tablespoons cold water
1/2 cup almond or soy milk
1/2 tablespoon lemon juice
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup turbinado sugar OR sucanat OR florida crystals
1/4 cup vegetable oil
1/4 cup applesauce
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1/2 cup vegan chocolate chips (optional) 

Preheat oven to 350 degrees. Grease muffin tins. 

Grind flax seeds and mix with water in small bowl; set aside. In another small bowl, combine dairy-free milk and lemon juice; set aside.

In small bowl, combine flours, baking soda, baking powder, and salt.

In medium-large bowl, beat sugar, oil, applesauce, flax water, and vanilla. Alternately and gradually add flour mixture and soured milk into wet ingredients in 3 separate additions. Gently stir in bananas and chocolate chips.

Use small cookie scoop to pour batter into mini muffin tin.

Bake 20–30 minutes and let cool in pan before serving.

Recipe Variations:

Instead of chocolate chips, use walnuts or any other type of nut you prefer. Or use a combination of both chips and nuts.

Omit the all-purpose flour, and use 2 cups whole wheat flour instead.

Add in other dried fruits, banana chips, other flavored sweet chips, etc.

Omit the vegetable oil, and use 1 cup applesauce for a fat-free version of the recipe.


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