Looking for delicious baking recipes that are also vegan? Check out these chocolate chunk banana muffins! If you pair these muffins with a piece of fruit and a source of protein, you've got a quick and easy breakfast to take on those busy work or school mornings. For omnivores, choose a hard boiled egg or some plain Greek yogurt. For vegans, opt for scrambled tofu, a handful of nuts, or soy yogurt! This recipe also calls for apple cider vinegar - have you heard the health claims about ACV? Click here to read our blog post all about it to find out if they're true! As always, if you try this recipe be sure to tag @VancouverDietitians in your photos on Facebook and Instagram!
1/4 cup almond milk (or other milk of choice)
1 tsp apple cider vinegar
3 large, ripe bananas
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chunks or chips (ensure they are vegan)
Preheat oven to 350F.
Grease or line 12 muffin cups.
In a small bowl, mix almond milk and apple cider vinegar. Set aside.
In a large mixing bowl, mash bananas until smooth and add maple syrup, coconut oil, vanilla extract, almond milk with apple cider vinegar, and combine until everything is well incorporated.
Add in flour, baking soda, salt, and cinnamon.
Stir batter until just combined (be sure not to over mix!)
Fold in chocolate chunks.
Divine batter into 12 muffin cups, ensuring each cup is only 3/4 full.
Bake for 23 minutes in the oven or until a toothpick comes out clean.