Vegan Chocolate Chip Banana Bread Muffins!
What’s better than a cozy loaf of warm banana bread? A steamy chocolate chip banana bread muffin.
Don’t get me wrong, I love banana bread, but when you’re in a hurry and you need to eat on the go, a crumbly slice of bread just won’t do it. Nobody wants to wear their food, and sweet bread crumbs and chocolate chips just love to make their mark on clothing. Not a good look. Trust me, I speak from experience.
Thanks to the invention of the muffin tins, we can have the best of both worlds. Delicious banana bread in the form of a muffin, so you can grab it and go.
Banana Bread Muffins Made With Aquafaba
This banana bread muffin recipe with chocolate chips is kind of a reverse recipe of my Chunky Monkey muffin recipe. You won’t find chunks of bananas in these because this recipe is based on my classic banana bread, but when it comes to flavor and texture, both are winners. And, instead of using a flax egg I used aquafaba, the perfect egg substitute!
Notes on the Bananas: The bananas should be very ripe, which means that there should be brown spots on the peel and they should be soft to the touch. If your bananas aren’t ripe enough your muffins won’t turn out well.
Notes on Baking: Every oven is different. Make sure to insert a toothpick in the muffins after twenty minutes. If it comes out clean the muffins are done, if you can see batter, bake for another five minutes and test again.
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Vegan Chocolate Chip Banana Bread Muffins
Ingredients
- 3 cups of all-purpose flour
- 2 teaspoons of aluminum free baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of finely ground sea salt
- 1 stick 8 tablespoons of vegan butter (I use Earth Balance) – butter should be room temperature
- 1 cup of dark brown sugar
- ½ cup of aquafaba
- 2 teaspoons of pure vanilla extract
- 3 ripe bananas
- 2 tablespoons of almond milk more if necessary
- 2 cups of vegan chocolate chips I use Enjoy Life
Instructions
- Preheat the oven to 375° and grease the muffin tin
- In a medium bowl whisk the flour, baking powder, baking soda, and sea salt until combined.
- In a mixing bowl beat the butter and brown sugar together on high speed until creamy and smooth. Add the aquafaba and vanilla and beat on medium high for one minute. The butter will separate and look as if it’s curdled.
- Add the bananas one at a time and beat until smooth and creamy. Add the flour and beat on a low setting until just combined. Add the almond milk while you’re beating the flour and banana mixture. The batter should be thick, not runny. Stir the chocolate chips into the batter until fully combined.
- Spoon the batter into the muffin tins. Fill them 2/3 full. Bake for 10 minutes and reduce the heat to 350° and bake for another ten minutes. The muffins should be golden brown. Check to make sure that the center is done by inserting a toothpick. If it comes out clean they’re done. If not, bake for another five minutes and test again.
- Enjoy!
Strength and Sunshine says
Banana bread muffins for sure 😉 Gotta have our banana bread with us everywhere we go!!!
Linda Meyer says
Absolutely! What kind of morning would it be without a banana bread muffin and coffee? 🙂
Amy Katz from Veggies Save The Day says
These looks delicious! I happen to have some aquafaba in the refrigerator. Prefect timing!
Linda Meyer says
Thanks, Amy! Enjoy!
veggiesdontbite says
Those look so scrumptious, soft, and fluffy! I just want to shove my face right in the middle and gnaw away. YUM!
Linda Meyer says
Hahaha! That visual just made me laugh. Thanks, Sophia! 🙂
Jenn says
Sounds so cozy! Can't go wrong with a good muffin. And I love that you used aquafaba! It's my go to for breads and muffins!
Linda Meyer says
I love aquafaba! The only thing that I haven't been able to master is angel food cake.
Christine @ Run Plant Based says
These look perfect and would you believe I haven't baked with aquafaba yet? I must try it with this recipe, thanks!
Linda Meyer says
Aquafaba is amazing! You have to whip it up like meringue, even if it's just for fun. Thanks, Christine!
mel | avirtualvegan.com says
I love the idea of banana bread in muffin form. Any excuse to eat more of it is good with me! :O)
Linda Meyer says
Thanks, Mel! I love both, but muffins are so much more portable.
Molly ~ EasycookingwithMolly says
What a perfect breakfast nosh. Love teh idea of making them vegan n more healthy 🙂
Linda Meyer says
Thanks, Molly! No need for dairy, these are great without it.
alisamarie says
Ooh, the outsides of these muffins look so nice and crispy. That can be a heard feat without eggs - I really need to get on this aquafaba bandwagon 🙂
Linda Meyer says
Thank you! They are so light and crispy on the outside. Definitely try aquafaba, it's magic.
The vegan 8 says
Looks so good and fluffy! I love aquafaba in baked goods and the more chocolate chips the better!
Linda Meyer says
Thank you, Brandi! You can never have too many chocolate chips. 🙂
Sarah Sullivan says
Thank you for this recipe. I made it with a few changes. I used part oat flour, chickpea flour and all purpose. I also used half the sugar and substituted some applesauce for half the fat. For the auquafaba, I used tofu water which is another form of aquafaba. They turned out great and my family loved them.
Linda Meyer says
Hi Sarah! Thank you for letting me know how much you and your family enjoyed the recipe! I love it when my readers customize to make it their own.
Turin says
My muffins are in the oven as I type and I can't wait for them to come out! I would like to add that you left out the instructions for when to mix in the chocolate chips 🙂 Thanks for the recipe!
Linda Meyer says
Hey there! Thanks so much, I hope you enjoy them. Going to fix that glaring error right now. Oops!
Christina says
Hubby states another winner!. Thank you for all you do with your recipes. Veganosity.com is definitely my go to site, and the one I refer the most to the seekers!
Linda Meyer says
Thank you so much, Christina! This just made my day! We're so happy you and your hubby enjoy our recipes. Keep an eye out for the pre-order for our first cookbook that will be released in March. We're also working on our second that will come out next fall. 🙂
Ami says
Im not a vegan, but tried this recipe as a guide for using aquafaba in place of egg for an allergy. Used regular butter and milk. They turned out pretty good. My daughter loves them.
Next time i would omit at least a quarter cup of sugar. Way to sweet for my liking, though again, my daughter loves them. I would also add a little more baking powder to get them a little fluffier.
Thank you so much for your recipe!
Linda Meyer says
Thank you, Ami! We're so happy your daughter loved them. 🙂 We write our recipes for the masses, and always encourage people to adjust sugar, salt, and spices to their liking. Like you, we reduce the amount of sugar in our baked goods, and usually add more salt and spices to our savory recipes.