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Moist, chocolatey and incredibly delicious taste vegan banana muffins with chocolate chips. The dough is made with oatmeal and comes without industrial sugar, wheat flour, butter or vegetable oil. In addition, the healthy banana muffins are quick to make, ideal for breakfast, dessert or takeaway and can be enhanced with different spices, nuts or toppings. For a detailed vegan banana muffins recipe with exact quantities and step-by-step instructions, click here at the very bottom.
Oatmeal banana muffins with a nutty flavor
I made the batter for my vegan banana muffins without wheat flour, but with oatmeal. This gives them a slightly nutty flavor and makes them healthier than muffins made with flour. Also, if you buy gluten-free oatmeal, you’ll get gluten-free banana muffins. For the recipe, oatmeal is then finely ground and used instead of flour for the batter. Alternatively, you can just use oat flour. Additionally, peanut butter, which I added to the banana batter, combines perfectly with bananas, adds even more nutty flavor, and makes the vegan muffins really moist. This means they don’t need butter, margarine or vegetable oil. Instead of peanut butter, you can use another nut butter to your liking. If you want the vegan banana muffins to be nut-free, replace the peanut butter in the recipe with the same amount of vegetable oil.
Vegan banana chocolate chips muffins
Bananas and chocolate – isn’t it a delicious combination?! That’s exactly what these muffins are made of. Moist banana batter and plenty of chunks of chocolate make for an irresistible taste sensation. Use good quality dark chocolate with a high cocoa content for the recipe. After all, the chocolaty taste of the vegan banana muffins depends on it. Also, make sure your dark chocolate is vegan. If it’s not specifically labeled as such, just look at the ingredient list. Instead of chopping chocolate yourself, you can use chocolate drops. Alternatively, you can omit chocolate from the recipe if you want to make plain banana muffins.
Healthy banana muffins without sugar
These banana muffins are not only vegan and heavenly delicious, but also healthy. They are naturally sweetened and contain no industrial sugar. Just make sure the chocolate you use to make the banana muffins is sugar-free, but instead sweetened with coconut blossom sugar, for example. If the sweetness of bananas is enough for you, you can omit agave syrup, which I used to additionally sweeten my muffins, in the recipe below. In that case, you’ll probably need a little more plant milk to give the batter the consistency it needs. Still, the muffins are not completely sugar-free, as bananas naturally contain fructose.
For breakfast, dessert or on the go
The banana muffins do not taste too sweet and are perfect for breakfast. But they are also delicious for dessert with coffee or tea. You can also snack on them in between meals instead of cookies. The vegan banana muffins are ideal to take with you on the road. You can take them for example to go hiking, to work or to university. Also, you can give them to your kids at school.
How to enhance vegan banana muffins recipe?
By the way, you can modify this quick and easy banana muffins recipe according to your taste. For example, you can add any chopped nuts to the batter. If you like pastry with coconut, add shredded coconut to the banana batter. You may need to add a little more vegetable milk to the dough, as coconut flakes are dry and absorb a lot of liquid. You can also make the banana muffins with different spices, such as cinnamon. You want to make the muffins for a party, and for that they should be an eye-catcher on the dining table? Then decorate them with any toppins, for example, vegan whipped cream. Or prepare a sugar glaze and cover the muffins with it. A chocolate glaze also makes them look great and taste even more chocolatey.
Idea: make loaf cake with the dough
By the way, from this vegan banana dough you can make not only muffins, but also a moist cake. How about a loaf cake, for example? That’s right! Then you get a vegan banana bread. You should grease the loaf pan well and dust it with flour before filling it with the batter. This way, you can take the cake out of the baking pan after baking without any difficulties.
These muffins are
- very moist,
- not too sweet,
- healthier than ordinary muffins,
- incredibly tasty,
- with bananas,
- with oatmeal,
- without industrial sugar,
- without wheat flour,
- without butter, margarine and vegetable oil,
- without egg,
- with chocolate chips,
- very easy and quick to make,
- ideal for dessert, breakfast and to go,
- perfect way to use overripe bananas.
Quick healthy banana muffins recipe
You can find the exact quantities and step-by-step instructions to make healthy vegan banana muffins yourself without sugar here below in the box recipe.
The banana muffins recipe is very easy and quick . All you have to do is mix all the ingredients together, divide the batter among the muffin baking cups and put them in the oven. Now it only remains to wait until the muffins are baked. And you’re ready to start snacking. For the banana muffins recipe you need
- mainly bananas (they must be overripe),
- tender rolled oats (or oat flour),
- plant milk (for example, almond, soy, oat drink),
- peanut butter (or another nut butter, for example almond butter),
- agave syrup (you can also omit or use another sugar alternative),
- vegan dark chocolate without sugar (or chocolate drops),
- baking powder
- and vanilla (without sugar).
How to make healthy vegan banana muffins: this is how it works
- Finely grind oatmeal and mix with baking powder. Mash bananas and mix with agave syrup, plant milk, peanut butter and vanilla. Add the banana mixture to the oat mixture and stir briefly to form a thick batter. Then stir in coarsely chopped chocolate.
- Spread the batter on the muffin baking pan and bake at 180 °C for about 25 minutes. Done!
How to make vegan banana muffins: tips and tricks
- Use very ripe or overripe (definitely not unripe) bananas that have brown spots or are completely brown for the recipe.
- You can omit agave syrup from the recipe if the sweetness of bananas in the pastry is enough for you. In that case, you may need a little more plant milk to make the dough thick and not dry.
- Instead of agave syrup, another sugar substitute will work.
- Use pure peanut butter without sugar and other additives for the banana muffins recipe. Instead of peanut butter you can use another nut butter of your choice. Or you can replace it with the same amount of vegetable oil.
- Vegetable milks that can be used include almond milk, coconut milk, soy milk, oat milk, or lupine milk.
- You can add different nuts or spices to the banana dough according to your taste.
- Do not stir the dough for too long. It is sufficient to mix all ingredients briefly to a homogeneous mass.
- Instead of lining muffin tins with muffin paper baking cups, you can grease them with vegan butter or margarine and dust with flour, tapping off the excess flour.
- You can check whether vegan banana muffins are baked with a toothpick. To do this, insert a toothpick briefly into the center of one of the muffins and see if it comes out almost clean. If the toothpick remains smeared in raw batter, you still need to bake the muffins. If only a few moist crumbs remain on the toothpick, they are done. If the toothpick comes out dry, it could be that you baked the muffins too long, so they might taste a little dry.
- Store the vegan banana muffins in an airtight container, such as a lunch box, in the refrigerator. They will keep for about 5 days.
- Instead of muffins, you can use the batter to make a loaf cake, among other things. Note that the baking time is usually longer for a cake.
Did you make vegan banana muffins with this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you have succeeded and tasted the muffins.
Vegan banana muffins with chocolate chips (healthy)
- muffin baking pan
- 3 very ripe bananas
- 225 g oat flakes tender
- 100 ml plant milk (e.g. soy, oat, coconut drink)
- 100 g peanut butter
- 115 ml agave syrup
- 70 g vegan dark chocolate (without sugar, coarsely chopped)
- 7 g baking powder
- 1 tsp vanilla extract (without sugar)
- 1 pinch of salt
- Finely grind oatmeal into flour and mix it with baking powder and salt.
- Mash bananas with a fork, add agave syrup, plant milk, peanut butter and vanilla extract and mix.
- Add the banana mixture to the oat mixture and mix briefly to form a thick batter. (Note the tips and tricks for this here at the top of the post).
- Add coarsely chopped dark chocolate and mix it very briefly so that the chocolate chips are evenly distributed throughout the batter.
- Line the muffin pan with muffin paper baking cups, fill them about 2/3 full with the batter and bake the banana muffins in a preheated oven at 180 °C top and bottom heat for about 25 minutes.
- Use overripe bananas that have brown spots or are completely brown.
- Agave syrup can be omitted if the sweetness of bananas is sufficient. In this case, a little more plant milk may be needed.
- Another sugar substitute will work instead of agave syrup.
- Take peanut butter without sugar and other additives. Instead of peanut butter, any nut butter will do. It can be replaced by the same amount of vegetable oil.
- Do not mix the dough too long. It is quite enough to mix all the ingredients briefly until a homogeneous mass.
- Use a toothpick to check if vegan banana muffins are ready to bake.
- Note the detailed tips and tricks for making vegan banana muffins above in the post.