Friday, February 17, 2012

Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins
(12 servings)


1½ cups Whole Wheat Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Fine Sea Salt
2 tsp. Ground Cinnamon
½ cup Unsweetened Coconut Milk or Almond Milk
1 tsp. Apple Cider Vinegar
½ cup Organic Evaporated Cane Sugar
1 cup Mashed Bananas (very ripe)
¼ cup Canola or Safflower Oil
1½ tsp. Pure Vanilla
1/3 cup Semisweet Mini Chocolate Chips


In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon together and set aside.  In another bowl, mix the milk and vinegar together and let stand 2 minutes to thicken.  Now add the sugar, banana, oil and vanilla to the milk mixture and mix until well blended.  Add the flour mixture to the milk mixture and stir until just combined.  Stir in the chocolate chips and divide the batter between the 12 regular sized paper muffin cups in your muffin pan.  Each should be about 2/3 full.  Place muffins in a pre-heated 400 degree oven and bake for 14 to 18 minutes or until browned.  Use a toothpick inserted in the center to test for doneness.  The toothpick will come out clean when muffins are done.  Cool in pan for 5 minutes before removing to a wire rack.  Serve warn or at room temperature. 

Note:               If not needing to be a vegan recipe, you may use regular milk.

Note:               If chocolate is not an option for you, use chopped toasted
                           Walnuts instead.

Note:               You’ll need 3 medium bananas for this recipe.  The very
                           ripe bananas give the best flavor.

Ideas for Future Efforts

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