These quick and easy vegan banana chocolate chip muffins are ready in under an hour. Flavorsome, fluffy, and moist, they're also gluten-free and refined sugar-free. Perfect as a snack or breakfast on the go.
Preheat your oven to 175°C (347°F) and line a 12 hole muffin tray with muffin liners.
To make the vegan "buttermilk" add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork.
Add the mashed bananas, peanut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, baking powder, baking soda, cinnamon, and salt and whisk until evenly mixed. Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold the chocolate chips and chopped walnuts through the batter (if using).
Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.
Notes
Storage instructions: Place these vegan banana chocolate chip muffins in an airtight container and store them at room temperature for up to a week.
Freezing instructions: You can freeze these muffins in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!