I’ve realised recently that I am completely banana dependent. I eat them for breakfast (in pancakes, in & on top of porridge and granola, in smoothie bowls, on toast), in drinks (smoothies, especially my Vegan Choc-Banana Protein Smoothie), and for snacks (simply on its own, or in cookies, banana bread, and of course: muffins).
I kind of feel embarrassed admitting this, but I honestly feel a slight sense of anxiety when my banana supplies deplete, and I get a feeling of satisfaction when my fruit box is once again replete. Does anyone else get this, or am I a weirdo on my own here?
Regardless of my banana induced lunacy, here are some lip-smackingly good Vegan Chocolate Chip Banana Muffins which were the result of lots of overripe bananas and, big surprise, my banana fixation.
But they’re really, really, really good. Like really good. I would say I’m being biased, but my boyfriend gives them 9 out of 10, which is pretty high.
These Vegan Chocolate Chip Banana Muffins are succulent, fluffy and full of chocolate surprises thanks to the roughly chopped pieces of dark chocolate. The bananas add a beautiful richness and body to the muffins, as well as a heavenly taste paired with the chocolate.
1 cup oat flour (simply process 1 cup rolled oats to a flour)
1/4 cup whole rolled oats
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tbsp coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla paste
3 mashed large bananas
1 tbsp plant-based milk, such as rice milk
1/4 cup roughly chopped Loving Earth Hazelnut Chocolate (or chocolate of choice)
Preheat the oven to 180c/350f and lightly grease a muffin tray with some coconut oil.
In a large mixing bowl, mix together the oat flour, rolled oats, rice flour, baking soda, cinnamon and coconut sugar.
In a separate bowl, combine the coconut oil, mashed bananas, vanilla and plant-based milk well.
Now add the wet mixture to the dry mixture and mix until well combined. Lastly, fold in the chocolate pieces.
Spoon the batter into the muffin tray, filling each hole 3/4 of the way (I was able to fill 10 muffins from the batter).
Place in the oven and bake for 18-20 minutes until golden on top and a skewer comes out clean.