Recipe of Speedy Never-Fail Chocolate Chip Banana Muffins - Vegan

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a special dish, never-fail chocolate chip banana muffins - vegan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Never-Fail Chocolate Chip Banana Muffins - Vegan has become the favorite food menus that are being sought by many people over the internet. If you're the one who needs the recipe information, then this is the right website page. We convey the steps to how to prepare combined with ingredients needed. Do not forget to also display related videos as additional information.

Never-Fail Chocolate Chip Banana Muffins - Vegan

To begin with this recipe, we must prepare a few components. You can easily cook Never-Fail Chocolate Chip Banana Muffins - Vegan using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Never-Fail Chocolate Chip Banana Muffins - Vegan

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

Instructions to make Never-Fail Chocolate Chip Banana Muffins - Vegan

  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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