These extra rich, delicious and moist Vegan Chocolate Chip Muffins are super satisfying and very easy to make. The addition of bananas and walnuts makes them perfect for breakfast on the go or a healthy snack. They are so fluffy and perfectly sweet that it is hard to believe they are eggless & dairy-free!
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All you need is a bowl and a whisk to make these soft and chocolatey muffins. No unusual ingredients are needed apart from the apple cider vinegar. It substitutes the eggs in this recipe and its taste disappears during the cooking process.
Why this Recipe Works?
- It is dairy-free and vegan yet super delicious.
- Ready in only 32 minutes.
- Easy to make with your kids with step-by-step pictures & instructions.
- Great way to use up over-ripen bananas hanging around in the kitchen.
Ingredients and Substitutes
- Bananas - They provide moisture and natural sweetness. Use ripe and spotty ones for the best results. Otherwise, the batter will be difficult to mix and the texture and sweetness of the muffins won't be pleasant.
- Oil - It substitutes the butter. Use light, mild-tasting varieties like vegetable, rapeseed, sunflower, soybean, and corn oil.
- Apple vinegar - Or apple cider vinegar substitutes eggs and gives fluffiness to the muffins. Its taste disappears while cooking so you wouldn't even notice it was there.
- Vanilla paste - It adds extra flavour to the muffins. You can also use vanilla extract or vanilla beans.
- Salt - It enhances the flavour of the sweet bakeries.
- Self raising flour - You can substitute it with all-purpose (plain) flour with an addition of 1 teaspoon of baking powder.
- Sugar - You can use caster, granulated or light brown sugar.
- Cacao powder - It gives muffins the chocolate flavour and deep dark colour. Always sift before using it to avoid the chunks of bitter cacao throughout the muffins.
- Walnuts - Lightly toast them in the oven and crush them before adding to muffin batter. You can substitute it with pecan nuts, hazelnuts or pistachio nuts.
- Vegan dark chocolate chips - Use good quality vegan chocolate chips or use a vegan chocolate bar cut into small chunks.
Step by Step Instructions
It is extremely easy and straightforward to make these vegan chocolate chip muffins and to achieve the best results, you need to follow a few simple steps:
- Mix your wet ingredients - Preheat the oven to 180 °C and line your 12 cup muffin tin with paper liners or oil them with spray oil. In a large bowl, mash your bananas using the back of a fork. Add the vanilla paste, vinegar, oil and water to the bananas and mix until all combined.
- Mix your dry ingredients - In a separate bowl, sift the flour and cacao powder together. Add the salt and sugar to the bowl with the flour and cacao powder, nicely mix until all combined.
- Combine the wet and dry ingredients - Transfer the dry ingredients into the bowl with wet ingredients. Nicely mix using a silicone spatula or a whisk until you have an even batter. Add the crushed walnuts and chocolate chips to the batter and give it a quick whisk.
Divide the muffin mixture evenly between your muffin cases. Bake them in preheated oven for 22 to 25 minutes, until cooked thoroughly. Let them cool down on a wire rack before serving.
Related Recipes
These vegan muffins would keep fresh for up to 5 days at room temperature, in an airtight container (if you can manage to get them last that long!) You can freeze them for a longer shelf life of up to 3 months.
Vegan muffin means that there are no dairy or animal products used in the recipe. The two main ingredients, eggs and butter are replaced with non-animal products. In this Vegan Chocolate Chip Muffin recipe, the eggs are replaced with apple vinegar and the butter is replaced with vegetable oil.
Top Tip From the Chef
Use extremely ripen bananas for the best results. If they aren't ripe enough, poke them all over with a fork or knife while the skin is still on. Microwave them on high for 30 seconds at a time, repeating until they're as soft as you want them.
I hope you enjoy the process of making these rich and moist chocolate muffins as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Vegan Chocolate Chip Muffins
Equipment
Ingredients
- 3 small bananas (extra ripen)
- 240 ml water
- 70 ml vegetable or sunflower oil
- 1 tablespoon apple vinegar or apple cider vinegar
- 1 teaspoon vanilla paste
- ½ teaspoon salt
- 250 g self raising flour
- 150 g caster or granulated sugar
- 30 g cacao powder
- 70 g crushed walnuts
- 100 g vegan dark chocolate chips or pieces
Instructions
- Preheat the oven to 180 °C and line your muffin tin with paper liners.
- In a large bowl, mash your bananas using the back of a fork.
- Add the vanilla paste, vinegar, oil and water to the bananas and mix until all combined.
- In a separate bowl, sift the flour and cacao powder.
- Add the salt and sugar to the bowl with the flour and cacao powder, nicely mix until all combined.
- Transfer the dry ingredients into the bowl with wet ingredients. Nicely mix using a silicone spatula or a whisk until you have an even batter.
- Add the crushed walnuts and chocolate chips to the batter and give it a quick whisk.
- Divide the muffin mixture evenly between your muffin cases.
- Bake them in preheated oven for 22 to 25 minutes, until cooked throughly.
- Let them cool down on a wire rack before serving.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Mehmet
I will follow your instruction and do it today.
Good recipe and explained
Ayla Clulee
Thank you, Mehmet 🙂
Hope you enjoy it!