by There’s not much that can brighten my day quite like a delicious baked good, and that’s really saying something because I don’t have much of a sweet tooth. Muffins may actually be one of the highest baked goods on my list that I enjoy, right under a decadent chocolate chip cookie and perfectly dense and chewy brownie. But we’re here to talk about muffins- healthy, vegan, banana muffins at that.
One of my fondest memories from my childhood is baking with my mom. My mom is an amazing baker (probably because she actually follows the instructions, unlike me) but I am not. I can get by, but I much prefer the freedom of cooking. But there’s something about the memory of baking with my mom that has always stuck with me, and chocolate chip banana muffins were one of our favorite things to make.
My lack of baking skills is one of the main reasons that I was so shocked at how good these vegan banana muffins turned out. They’re not just good, they’re really really good.
Low Sugar But Still Delish!
Did I mention these vegan banana muffins have very little added sugar to them? With just 1/4 cup of sugar for the entire batch, these vegan banana muffins are the perfect quick breakfast or snack.
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Despite the fact that there’s very little sugar in these muffins, they’re still sweet, just like in my super popular Best Ever Healthy Blueberry Muffins (Made With Oatmeal!), which are also low sugar but absolutely delicious!
I haven’t tried freezing them, but I’d imagine that they would freeze well, too. I also used more mashed banana as a replacement for most of the oil, making them even more nutrient-dense. Of course, I added chocolate chips to the muffins to make them even more delicious, but feel free to replace the chocolate chips with chopped walnuts!
This is the only vegan banana muffin recipe that you’ll ever need. Moist, the perfect balance of dense and fluffy, healthy and delicious.
Healthy Vegan Banana Muffins
Ingredients
- 1 1/2 cups Spelt whole wheat flour, Can substitute with all-purpose or whole wheat flour
- 1 cup rolled oats
- 1/4 cup sugar
- 1 tbsp chia seeds
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plant-based milk of choice
- 1 1/8 cup mashed banana
- 2 tbsp coconut oil, melted
- 1/3 cup chocolate chips
Equipment
- Muffin tin
Instructions
- Preheat oven to 375 F.
- In a small bowl, combine chia seeds with 2.5 tbsp of water. Let sit for 5 minutes to gel.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, combine chia egg, plant-based milk, mashed banana, and melted coconut oil.
- Pour the wet mixture into the dry mixture and stir until just combined (do not overstir). Add in the chocolate chips.
- Pour batter evenly into muffin tin of 12.
- Cook for 17 minutes (plus or minus 2 minutes based on your oven). Let cool in tin, then enjoy!
Turned out wonderfully – loved that they weren’t too sweet – thank you!
Thanks so much Joe, so pleased you enjoyed them!
What a great recipe! So often, my vegan banana baked goods are a bit too dense but these were light, fluffy, and yummy despite missing a bunch of ingredients! Didn’t Spelt flour, only all purpose, didn’t have any plant milk, so used water instead, didn’t have baking soda, so subbed with3x baking powder, and totally forgot about oats! Were still so so great! Thanks for the recipe!
The melted coconut oil turned into lumps when I added it to the mixture and the lumps did not mix. What went wrong?
Hi, I’m honestly not sure! I’ve had many people make this recipe successfully and I’ve never heard of this happening.
That happened to me when i first started doing desserts. Usually it’s because the banana or liquid were still too cold. The coconut oil just froze back at it’s normal consistancy. But you need too make sure it’s not too hot too or the chocolate chip is gonna melt.
Thanks so much for the tip Amielle!