Chunky Monkey Banana Chocolate Chip Vegan Mini Muffins
Bananas and chocolate chips come together in this irresistible recipe for vegan Chunky Monkey Mini Muffins. Kids and adults will find it hard to keep their hands off these healthy, plant-based muffins. Using dried dates instead of refined sugar, this a treat you can feel good about baking.
Servings: 18 Mini Muffins
Calories: 142kcal
Ingredients
- 3.5 oz unsweetened plain almond milk
- ¾ cups mashed bananas 160g
- 1 tablespoons ground flax meal 7g
- ½ cup dried pitted dates 100 g
- ½ cup All-Purpose Flour 60g
- ¼ cup Whole Wheat Pastry Flour 30g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup Vegan Mini Chocolate Chips 60g
Instructions
- Preheat oven to 350F.
- Use 18 mini muffin cups with parchment mini muffin liners, or use a silicon mini-muffin baking mold.
- To puree the wet mixture: In a blender combine the almond milk, banana, flax, and dates. Add the dates last so they don't get stuck under the blade. Puree until smooth, scraping down the sides of the bowl as needed.
- To make the dry mixture: In a large bowl, combine the AP and whole wheat flours, baking soda, baking powder, cinnamon, and salt. Use a whisk to sift the ingredients together.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until combined. Add the vegan mini chocolate chips. Stir just until combined.
- Portion the batter into the muffin cups.
- Bake at 350F for 15-20 minutes, until golden brown on top and a toothpick can cleanly be inserted and removed.
- Remove from the oven and let cool 10 minutes. Remove from muffin tin and cool completely before store. Store in an air-tight container in the refrigerator. Freeze for longer.
- Go bananas!