We all do it, buying too many bananas or just not getting to eat them before they go “banana-bread-ready”.
I came home from my second work hardening shift at Amazon (only worked 6 am – 11 am) and was welcomed by 3 such bananas. I searched online for a banana bread recipe, and then remembers that I ditched the loaf pan. So, muffins it would be!
I adapted a recipe from The Plant Strong Vegan. I felt the original had too much sugar, and didn’t have chocolate chips or oats, which I consider a must in any sweet treat!
BANANA CHOCOLATE CHIP MUFFINS
- 3 very ripe Bananas, mashed
- 2 cups Flour (can use for gluten-free flour)
- ½ cup Organic Sugar, or coconut sugar
- ½ cup Unsweetened non-dairy milk of choice
- 1 tsp. Vanilla Extract
- 1 tsp Baking Soda
- ½ tsp Cinnamon
- ¼ tsp Salt
- ¼ Cup vegan Chocolate Chips
- ¼ Cup Oats of your choice
- Preheat your oven to 350° F
- In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
- In a medium bowl, mash-up your 3 ripe bananas with a fork, and add milk & vanilla.
- Fold the wet with the dry and mix well.
- Mix in chocolate chips and oats.
- Fill muffin cups with approx 1/4 Cup of batter.
- Bake for 22-25 minutes or until golden brown and cooked in the middle.
Not totally oil-free eating if you do this, but if you are so inclined:
Top with a dollop of peanut butter and some banana slices
PREP TIME: 5 minutes
COOK TIME: 25 minutes
If you make these, share your feedback in the comments! I’d love to hear how they came out, and if you made any additions/modifications to make them fit for you. (Like using Pumpkin Pie Spice instead of Cinnamon).