Easiest Way to Cook Appetizing Never-Fail Chocolate Chip Banana Muffins - Vegan

Never-Fail Chocolate Chip Banana Muffins - Vegan.

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Ingredients of Never-Fail Chocolate Chip Banana Muffins - Vegan

1. You need of Dry ingredients.
2. Prepare 1 3/4 cup of whole wheat pastry flour (220 grams).
3. It's of GF option: add 1 1/3 tsp xanthan gum.
4. Prepare 1 cup of cane (or turbinado) sugar (220 grams).
5. You need 2 tsp of baking powder (10 grams).
6. Prepare 1/4 tsp of fine salt.
7. Prepare 1/2 tsp of baking spice or cinnamon, optional.
8. Prepare of Wet ingredients.
9. It's 1/2 cup of light vegetable oil (120 ml).
10. Prepare 3/4 cup of soy milk (180 ml).
11. You need 1-2 tbsp of vanilla extract.
12. Prepare of Stir In.
13. You need 2 of ripe/overripe bananas.
14. You need 1 cup of vegan chocolate chips or nut mixture of your choice.
15. It's of (I use mini chocolate chips for mini muffins).

Never-Fail Chocolate Chip Banana Muffins - Vegan step by step

1. Line muffin pan with cupcake liners. For loaf - line loaf pan with baking paper or grease pan..
2. In a bowl, mix together dry ingredients with a FORK or balloon whisk..
3. Add wet ingredients and mix..
4. Heat oven to 330°F. (165 C.) For regular muffins or loaf, heat to 340-350°..
5. Mash bananas well and gently mix into the batter..
6. Fold in chocolate chips (or nut mixture)..
7. Fill muffin liners (or loaf pan) 3/4 full..
8. Bake mini muffins 18-20 mins, regular muffins 25-30 mins, loaf 35-40 mins. Muffins/loaf are ready when tops are slightly rounded and edges are lightly browned. Tops of the muffins/loaf should be bouncy when gently pressed..
9. Allow to cool in the pan for 1-2 minutes, then transfer to cooling rack..
10. Store in an airtight container. The muffins freeze quite well if sealed tightly and in 2-3 layers of insulation (double zip lock in glass container works best)..
11. This recipe makes 1 small-medium loaf, 12 large muffins (they don't rise much so look more like cupcakes), or 50-60 mini muffins..

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