Vegan Banana and Chocolate Chip Muffins
These easy Vegan Banana and Chocolate Chip Muffins are the perfect combination of bitter and sweet.
Servings: 12 muffins
Calories: 295.57kcal
Ingredients
- 250 g self raising flour
- 250 g caster sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 325 g banana peeled weight
- 125 ml soy milk or other non-dairy milk
- 60 g vegan butter melted
- 175 g dark chocolate chips
Instructions
- Preheat the oven to 180C / 350F / gas mark 6 and line a muffin tin with paper cases.
- In a large bowl, whisk together the self raising flour, caster sugar, baking powder and salt to ensure they are evenly distributed.
- In a separate bowl mash the bananas until they are almost smooth, just a few lumps left.
- Whisk the soy milk and melted butter in with the bananas.
- Pour these wet ingredients over your dry ingredients and fold.
- Be careful not to over mix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the cases.
- Bake for 25 minutes or until golden and a skewer comes out clean (except maybe for some melted chocolate!)
- Leave to cool before eating.
Nutrition
Calories: 295.57kcal | Carbohydrates: 50.88g | Protein: 4.29g | Fat: 8.45g | Saturated Fat: 5.17g | Polyunsaturated Fat: 1.23g | Monounsaturated Fat: 1.46g | Trans Fat: 0.02g | Cholesterol: 0.15mg | Sodium: 127.68mg | Potassium: 226.29mg | Fiber: 1.8g | Sugar: 29.44g | Vitamin A: 250.99IU | Vitamin C: 3.18mg | Calcium: 102.39mg | Iron: 0.57mg