Vegan Chocolate Chip Banana Muffins

Vegan Chocolate Chip Banana Muffins — No added sugar, flour, or oil makes this recipe healthy enough for breakfast! Plus a trick to make them super moist each time. #vegan #glutenfree

Ladies and gentlemen, this is Mambo Number 5.

First off, I have no idea where that so called intro came from. Second of all, I am hoping that all y’all are the legal age to remember that song.

Everyone have a pleasant Mother’s Day? I think the best gift of all was how exponentially awesome the weather was. We’re talking over 80 degrees here. I even had to dust off a tank top from the depths of my dresser and wear less than a full snowsuit to bed. I guess April (snow) showers bring.. May ..it actually be Spring? Like for real? For real for real?

Which makes me laugh at the fact that I had to shovel this post out of the draft pile from February. Poor little post. But I just couldn’t pass up sharing the glorious-ness it entails.

Aww yeahh. Choco to the late. This is my staple muffin recipe that makes the most moist, flavorful, and all around best portable token of food love. I guess you could call it the love muffin. Remind me to rename them that the next time I make them. Especially when I deliver them to the firehouse 😉

Banana Chocolate Chip Muffins

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• Author: Sinful Nutrition
• Yield: 12 1x

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Ingredients

• 1 tbsp ground flaxseed + 3 tbsp water (1 flax egg)
• 1 cup soy milk
• 1 tbsp vinegar
• 1 cup oat flour (1 cup oats blended into powder)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1 1/2 ripe bananas, mashed
• 2 tsp vanilla
• 1/3 cup mini chocolate chips

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Instructions

1. Mix flax and water in a small bowl and set aside.
2. Combine soy milk and vinegar (to make buttermilk).
3. Add oats to a medium-sized bowl and mix with prepared buttermilk.
4. Let oats soak on counter for 2 hours.
5. Preheat oven to 375 degrees.
6. Spray muffin pan with nonstick spray.
7. Combine all dry ingredients in a large bowl.
8. Add oat mixture, mashed banana, and vanilla to dry ingredients.
9. Stir until just combined.
10. Fold in mini chocolate chips.
11. Portion evenly into prepared muffin tin.
12. Bake for 15-20 minutes, or until a knife inserted comes out clean.
13. Let cool 5 minutes before removing from pan.
14. Remove muffins from pan and cool additionally on cooling rack.

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Notes

Veganize: Use non-dairy chocolate chips.
Carnivorize: You can use a regular egg in place of flax egg, and regular buttermilk for soy milk and vinegar.
De-glutify: Use certified GF oats and chocolate chips.

• Category: Baked Goods

Nutrition

• Serving Size: 1 muffin

The secret is really in soaking the oats in the buttermilk. I was a bit skeeved out about leaving them sitting out on the counter, but my food safety mind said it is not over the dangerous 4 hour time frame AND they would be fully baked afterwards.

And maybe once the smell of these coming out of the oven hit me, I forgot all about it. Chocolate has a good way of doing that to me.

I’ve made these with applesauce instead of banana. Or pumpkin is always in a plus in my book. Which is why these cuties are so versatile and lovable. Poppable. Un-friggen-stoppable.

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Make it a great day!

Do anything special for Mother’s Day?

Favorite muffin flavor?