Imagine biting into a moist, decadent muffin that's not only incredibly delicious but also completely plant-based and packed with wholesome ingredients. These Vegan Banana Chocolate Chip Walnut Muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be absolutely irresistible. With the perfect balance of sweet bananas, rich chocolate, and crunchy walnuts, these muffins are so good, you won't believe they're vegan!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until smooth and no large chunks remain. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Add melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in dense, tough muffins.
- Fold in the chocolate chips and chopped walnuts, reserving a small handful to sprinkle on top of the muffins for a decorative touch.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips and walnuts on top of each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Tips
- Choose overripe bananas for maximum natural sweetness and moisture
- Don't overmix the batter - gentle folding is key to tender muffins
- Use room temperature ingredients for better incorporation
- For extra flavor, toast the walnuts before adding them to the batter
- Check muffins a few minutes early to prevent overbaking
- Let muffins cool completely to set their structure and enhance flavor
- Store in an airtight container to maintain freshness
- For a protein boost, consider adding a scoop of vegan protein powder
- Experiment with alternative flours like almond or oat for different textures
- These muffins freeze beautifully - perfect for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 0mg
