I like muffins to be rather distinctive from cupcakes.
Not too sweet. Heartier than a light and fluffy cake. And filling enough to leave me satisfied after just one.
Although, hints of decadence (like chocolate chips) are a must, so that the yearning for an icing topped cupcake doesn’t follow.
These Vegan Banana Chocolate Chip Muffins fit the bill perfectly for that description, packed with wholesome ingredients like oats, whole grain flour and bananas, while being balanced with a touch of sweetness lent by brown sugar, cinnamon and a dose of dark chocolate.
Eat them for breakfast, eat them at snack-time, eat them for dessert, eat them whenever — guilt-free.
Feel free to play around with this recipe, too, by adding nuts or raisins or even other spices. There’s no better time to play around in the kitchen than when it’s cold outside, and as I agonize over the blanketing of snow outside my window, I hope these will give you a little comfort like they’ve given me!
- 1 1/2 cups rolled oats
- 1 1/4 cups whole wheat pastry flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- Small dash of nutmeg
- 1/4 tsp. salt
- 1/2 cup light brown sugar
- 2 lg. ripe bananas, mashed
- 4 oz. applesauce
- 1/3 cup canola oil
- 1 tsp. vanilla
- 1/2 cup dark chocolate or semisweet chips
- Preheat oven to 375F. Butter a muffin tin or line with muffin liners.
- In a large bowl whisk together dry ingredients: oats, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar.
- In a smaller bowl, mash the bananas, and then add the applesauce, oil and vanilla. Whisk until combined.
- Create a well in the dry ingredients and then pour in the wet ingredients. Mix until just combined - try not to over mix. Gently stir in chocolate chips.
- Divide batter between the12 muffin slots in the muffin pan. Bake for 18-22 minutes or until tops are golden and toothpick comes out clean of batter (although, likely not clean of chocolate). Immediately remove muffins and move to a cooling rack.