Vegan Chocolate Chunk Banana Bread Muffins (Edit recipe)

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As a kid, my Mom always made the Banana Bread recipe in Martha Stewart's "Entertaining" cookbook. After having a child with food allergies, I spent time testing and tweaking, trying to recreate this cherished recipe to make it dairy-free, egg-free, and with less sugar...and I had to add chocolate, of course.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 8-12

Ingredients

10 Tbsp Unsweetened Vanilla Almond Milk
1 Tbsp Apple Cider Vinegar
0.5 cup Plant Based Butter, softened at room temperature
0.333 cup Cane Sugar, organic
1 tsp Pure Vanilla Extract
1.5 cups All Purpose Flour
1 tsp Baking Soda
0.75 tsp Salt
1.25 cups Banana, (about 3 medium-size very ripe bananas); mashed
2 cups Semi-Sweet Chocolate Chunks, divided use

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Lightly mist 24 nonstick mini muffin slots from 1 muffin pan with nonstick spray.
Whisk to combine almond milk and apple cider vinegar in a small bowl; allow to sit for 10 minutes.
In bowl of stand mixer fitted with paddle attachment, or using a large bowl with handheld electric mixer, cream together plant butter, sugar, and vanilla on medium speed, about 1-2 minutes.
In medium bowl, whisk to combine flour, baking soda, and salt.
Add flour mixture to bowl with butter mixture. Beat to partly combine; batter will be a bit dry and crumbly. Pour in almond milk-vinegar mixture ("buttermilk"); beat to combine.
Add mashed banana; beat to combine.
Add 1 1/2 cups chocolate chunks; stir with rubber spatula to combine.
Use cookie scoop to scoop batter into muffin pan, slightly over-filling each mini muffin slot. Use remaining 1/2 cup chocolate chunks to top each one with 2-3 chunks prior to baking.
Bake on middle rack of oven for 20-24 minutes, or until golden and toothpick inserted in center comes out clean. Cool 15-25 minutes before removing from pan to wire rack to continue cooling.

Notes

Sometimes I'll fill each of the 24 mini muffin slots just to the top (instead of slightly over-filling them), and then I'll have enough batter to make 2 regular-sized muffins in addition to the 24 mini muffins. // This recipe will also make 12 regular-size muffins. Baking time will increase to about 24-28 minutes. // This recipe can also be used to bake a loaf of banana bread in a greased 9"x5"nonstick loaf pan. Baking time will increase to about 45-55 minutes. // Muffins can be stored in an air-tight container at room temp for 2-3 days, then kept in fridge for an additional 1-2 days. They freeze well too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	572
Fat:	30 g
Carbohydrates:	72 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	431 mg
Fiber:	6 g
Sugars:	40 g
Calculated for total recipe.