Breads & Muffins FOOD

Chunky Banana Muffins (Vegan)

Chunky Banana Muffins – Not your ordinary muffins! Packed with chunks of banana, coconut, pecans, and tons of dark chocolate

Chunky Banana Muffins (Vegan)
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So, fun fact, I haven’t eaten a banana in over a year.

Which to normal people is not a big deal, but to vegans it’s like WHAT, BUT THEN WHAT HAVE YOU BEEN EATING.
Yes, like most vegans, I used to eat 2-3 bananas a day, much more if I was having banana ice cream (more in the 8-10 range). I even found a place that would sell me WHOLE BOXES of bananas, which was an actual dream come true, getting a 40 lb. case of bananas for $10. There was a point in my life when I had 7-8 gallon size ziploc bags full of banana in the freezer. You can see where I’m going with this… I got burnt out on bananas pretty quickly.

Chunky Banana Muffins (Vegan)

Aaand now I’m here. Diving back into the banana pool (what) and eating bananas again. I don’t know what it is, but this week I have had a major craving for banana muffins. Specifically banana muffins with chocolate chips. Always add chocolate. That’s how I like to live my life.
I made these a while ago and they’re sooo good. They have a great banana flavor and the perfect texture: fluffy, but not too light, and PACKED with add-ins (you guys know I get pretty picky when it comes to muffins). I made these ones with dark chocolate chips, pecan pieces, and coconut flakes, but you can add (or not add) anything you want. Except chocolate. Always add chocolate. That’s non-negotiable.

Chunky Banana Muffins (Vegan)

Chunky Banana Muffins (Vegan)
Here’s What I Used:

Chunky Banana Muffins (Vegan)

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Muffins
Servings: 18
Author: Brit Wolfe

Ingredients

  • 1/2 cup vegan butter melted
  • 1/2 cup granulated sugar
  • 1 Tbsp. flaxseed meal + 3 Tbsp. water
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. lemon juice
  • 6 Tbsp. nondairy milk
  • 2 medium bananas mashed
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup pecan pieces
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350℉.
  • Mix flax and water and let sit 5-7 minutes until thickened.
  • Mix lemon juice and nondairy milk and let sit 3 minutes.
  • Mix together melted butter and sugar.
  • Add flax, vanilla, and nondairy milk. Mix until smooth.
  • Sift together dry ingredients, then fold together with wet ingredients.
  • Fold in mashed bananas.
  • Fold in coconut, pecans, and chocolate chips.
  • Scoop into muffin tins, filling about 3/4 of the way full.
  • If desired, sprinkle tops with additional coconut, pecans, and chocolate chips.
  • Bake 15-20 minutes, until a toothpick inserted in the center comes out dry.

Chunky Banana Muffins (Vegan)

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