½cupplus 1 tablespoon coconut sugar or of your choice
½cupalmond milkor choice
1 ½teaspoonbaking powder
1/4 teaspoon salt
1teaspoonPure Vanilla extract
1cupvegan semi-sweet chocolate chips or of your choice
If using Cupcake pan
Pre heat oven to 350 deg F and line 12 cup standard CUPCAKE pan with liners.
If using muffin pan
Pre heat oven to 375deg F
Grease or line 9 standard size muffin cavities of a Muffin pan.
In a small bowl place chocolate chips with 1 teaspoon of flour and mix well to coat.
This is done so that the chocolate chips do not sink at the bottom while baking.
In a blender add roughly chopped bananas, oil, sugar, milk, vinegar, vanilla and blend until smooth.
In another bowl sift flour, cocoa, baking powder, baking soda, salt and give a quick mix with the spoon.
Now pour in the blender mixture in the dry ingredients and blend with an electric balloon whisk or by manual whisk until lump free.
Do Not overmix.
Stir in 1/2 cup chocolate chips and mix gently.
Scoop the batter into the cupcake cavities little over ¾ full.
Top reserved chocolate chips on top of each muffin batter.
Bake in the pre heated oven on the middle rack for 18-22 minutes for muffins and 20-25 minutes for muffin pan or until toothpick inserted in the middle cupcake comes out with few crumbs or clean but not with sticky batter.
Once done take out the muffins out of the pan and let them stand in the pan for 10 minutes.
Later take out the muffins and dig in or let them cool on a cooling rack before storing.
For tips and FAQ's scroll above .A PRO TIP- These muffins taste amazing warmed up . So just warm it for 10-15 seconds in the microwave and then enjoy with cup of coffee!!3 medium sized over ripe is 9.8 oz/ 280 grams peeled bananas and approx 11/4 cup.I have used cupcake pan this time which gave me batter for 12 cupcakes.You may make mini banana chocolate chip muffins by using mini cupcake pan – cooking time will be around 13-16 minutes.You may turn this batter into vegan choclate banana bread loaf by baking in a loaf pan at 350 deg C for 40-50 minutes.How to store vegan banana muffins-These muffins stay well up to 3 days on room temperature and up to 5 days in the fridge .Can I freeze banana muffins?Yes, you can. Simply wrap each muffin individually in seran wrap then foil and store in a freezer safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming.How to make gluten free vegan muffins?Substitute whole wheat flour with ground oatmeal or pre-made gluten free flour mix like Bob Red Mill one.How to make nut free muffins?Substitute Almond Flour with ground oatmeal or oat flour .Possible substitutions -I have used Enjoy life semi sweet vegan chocolate chips, use of your choice.Substitute coconut sugar with your choice of granulated sugar.You may add in nuts if you desire or skip chocolate chips too.Use milk of your choice. Only water won't make it very rich.