Imagine biting into a soft, moist mini muffin that's not only incredibly delicious but also completely vegan and secretly healthy! These Banana Chocolate Chip Mini Muffins are the ultimate treat that proves plant-based baking can be both decadent and nutritious. Perfect for breakfast, snack time, or when you need a quick sweet fix, these little bites of heaven will have everyone—vegans and non-vegans alike—coming back for more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 24 mini muffins
Ingredients
- 2 ripe bananas
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, mash the ripe bananas thoroughly until smooth and creamy using a fork or potato masher.
- Add melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Mix well until all ingredients are fully combined and create a smooth, uniform mixture.
- In a separate bowl, sift together the all-purpose flour and baking soda to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Using a small cookie scoop or spoon, fill each mini muffin cavity about 3/4 full with the batter.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use overripe bananas for maximum natural sweetness and moisture.
- Make sure your coconut oil is melted but not hot when mixing.
- Don't overmix the batter—this can lead to tough muffins.
- For extra flavor, try using dark chocolate chips or adding a sprinkle of cinnamon.
- Check muffins a minute or two early to prevent overbaking.
- Let muffins cool completely to help them set and develop their best texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Nutrition Facts
Calories: 82kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
