Chef-tested, kid-approved banana mini-muffins with chocolate chips
These banana chip vegan muffins taste just like their non-vegan counterparts. The sweet banana flavor and aroma is the highlight of this recipe that was especially-made for the pickiest of eaters and the harshest of critics. It serves as the perfect baked-goods recipe to prove that eating dairy-free is both easy and delicious.
The recipe utilizes two important techniques in vegan baking: the “flax egg” and dairy-free “buttermilk.”
To replace eggs in baking recipes, you mix ground flax seed with water to create a gel-like, gooey substance. To replace one egg, mix 3 tablespoons cold water with 1 tablespoon ground flax seed and let the mixture sit for a few minutes. Then, use the “flax egg” in the recipe as a vegan replacement for an egg. This is a great technique to use if you are interested in fat-free/reduced-fat baking as well.
To make dairy-free “buttermilk,” simply sour a nut milk (almond and soy milks taste great in baked goods recipes) with lemon juice and let sit for a few minutes. Then, use it in the recipe as a direct replacement for buttermilk.
Banana mini muffins with chocolate chips
Yields: 18 mini muffins
Equipment needed: mini muffin tins, bowls for mixing, stirring utensils, small cookie scoop, oven mitts
Ingredients:
- Canola Cooking Spray or Vegetable Oil for greasing the tins
- 2 tablespoons flax seeds, ground
- 6 tablespoons cold water
- ½ cup almond or soy milk
- ½ tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup turbinado sugar OR sucanat OR florida crystals
- ¼ cup vegetable oil
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed
- 1/2 cup vegan chocolate chips (optional)
Procedure
- Preheat oven to 350 degrees. Grease muffin tins.
- Grind flax seeds and mix with water in small bowl; set aside. In another small bowl, combine dairy-free milk and lemon juice; set aside.
- In small bowl, combine flours, baking soda, baking powder, and salt.
- In medium-large bowl, beat sugar, oil, applesauce, flax water, and vanilla. Alternately and gradually add flour mixture and soured milk into wet ingredients in 3 separate additions. Gently stir in bananas and chocolate chips.
- Use small cookie scoop to pour batter into mini muffin tin.
- Bake 20-30 minutes and let cool in pan before serving.
Recipe Variations:
- Instead of chocolate chips, use walnuts or any other type of nut you prefer. Or use a combination of both chips and nuts.
- Omit the all-purpose flour, and use 2 cups whole wheat flour instead.
- Add in other dried fruits, banana chips, other flavored sweet chips, etc.
- Omit the vegetable oil, and use 1 cup applesauce for a fat-free version of the recipe.
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