Side Pannel
Vegan Mini-Chocolate Chip Mini-Muffins
- Prep Time: 25 MINUTES
- Cooking Time: 12 MINUTES
- Serves: 2 DOZEN MINI MUFFINS
Vegan Mini-Chocolate Chip Mini-Muffins
- Recipe Submitted by maryjosh on 07/09/2018
Ingredients List
- 1/2 cup mashed ripe banana (about 1 large)
- 3/4 cup granulated sugar
- 1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
- 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1/2 cup mini-chocolate chips, plus more for sprinkling tops
Directions
Preheat oven to 400F. Spray two 12-count Non-Stick Mini Muffin Pans very well with floured cooking spray or grease and flour the pans; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Alternatively, the recipe can be made as regular-sized muffins; use a Non-Stick 12-Cup Regular Muffin Pan
In a large bowl, mash the banana with a fork.
Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, cinnamon, and whisk until combined.
Add the flour, baking powder, optional salt, and stir until just combined; don’t overmix.
Fold in 1/2 cup chocolate chips.
Divide batter equally among the cavities of the prepared pans using approximately one rounded or heaping tablespoon of batter for each muffin. Each cavity will be about 3/4 full. Spraying a medium cookie scoop, with cooking spray so the batter slides right off is handy here.
Optionally, add a pinch of chocolate chips to each muffin top.
Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 11 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 15 to 20 minutes.
Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
In a large bowl, mash the banana with a fork.
Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, cinnamon, and whisk until combined.
Add the flour, baking powder, optional salt, and stir until just combined; don’t overmix.
Fold in 1/2 cup chocolate chips.
Divide batter equally among the cavities of the prepared pans using approximately one rounded or heaping tablespoon of batter for each muffin. Each cavity will be about 3/4 full. Spraying a medium cookie scoop, with cooking spray so the batter slides right off is handy here.
Optionally, add a pinch of chocolate chips to each muffin top.
Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 11 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 15 to 20 minutes.
Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
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