Happy Holidays, friends! This morning I happened to stumble upon the idea to make vegan chocolate chip banana muffins, thanks to Dianne “VeggieGirl” Wenz, health coach extraordinaire and master of vegan cooking. She mentioned that she was making these muffins using the recipe from The Joy of Vegan Baking and I decided to procrastinate even more on my Christmas shopping and give them a whirl. I couldn’t go through the whole pre-Christmas season without at least attempting to bake something, right?
I checked out the recipe and made a few adjustments, including the addition of peanut butter because I was feeling extra sassy. The other changes I made were using spelt flour instead of regular flour, coconut oil instead of canola oil, coconut palm sugar instead of regular sugar, and almond milk instead of water. They came out incredible so I snapped a few luscious pics so I could share with you! Of course you can use whatever kind of flour, sugar, etc you prefer.
Here’s the recipe:
- 2 cups spelt flour
- 1/3 cup coconut oil
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut palm sugar
- 4 ripe bananas, mashed
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 cup grain-sweetened vegan chocolate chips (sunspire has great ones)
- 3/4 cup organic peanut butter
- Pre-heat oven to 350. Grease muffin tins (I used coconut oil) or use paper liners.
- In a bowl, mix flour, salt & baking soda.
- In a separate bowl, mix bananas, sugar, coconut oil, peanut butter, almond milk and vanilla. Add flour mixture and chocolate chips to bowl and mix well.
- Spoon into muffin tin. Bake for 30 minutes.
I guarantee you will LOVE these, and it’s so easy to use healthier versions of the ingredients and have it still come out delicious!!
What are your favorite ways to make healthier-for-you baked goods? Let me know if you have any great ideas! And thanks again, Dianne, for the inspiration for these muffins!