These fluffy Vegan Banana Chocolate Chip Muffins are a quick and easy breakfast, lunch, or snack. Ready in less than 30 minutes, these muffins are sure to be a favourite for every member of your family.
I feel like we are in a movie and at any moment, the director is going to yell “Cut!” and the Covid-19 pandemic will all be over. We are just at the beginning of our 3-week isolation period here in Manitoba. Schools are officially suspended today and all teaching is to be done through distance-education. As a teacher this week has been crazy: trying to prepare lessons for at-home learning, making sure my students are set up for success, and trying to calm their anxieties over the abundance of work being sent home.
As a parent, this week has been hard. I’m not too worried about how Nora is going to handle isolation, but I am worried about Grady. Nora is an introvert and obsessed with spending time alone. Grady needs people. He needs social interaction and craves school. Almost every day after school he asks if he can have a friend over. These three weeks are going to be rough for him. We have had several conversations about “the virus” but I know it’s too abstract for him to fully understand. This adventure will need to be navigated one day, one hour, and sometimes, even one minute at a time.
It feels slightly odd to be discussing the pandemic in a post that is supposed to be about how great these Vegan Banana Chocolate Chip Muffins are, and believe me, I’ll get there soon. But, before I do, I just wanted to put it out there that yes, this moment in time sucks. Yes, we are all under a lot of stress right now. With our reality constantly changing and increasingly becoming more uncertain, I think we need to allow ourselves grace. Grace to feel every. single. emotion that hits us. We need to allow ourselves time to be in and accept all emotions. But we can’t stay there. We need to find a way to move beyond all the negativity and see the good. If we are going to make it through this time, we need to find the positive in the small things. So…
These Vegan Banana Chocolate Chip Muffins are seriously the best! They have a light and fluffy texture which means it’s super easy to eat more than one. If the texture isn’t enough, the flavour is perfection. When developing this recipe, I wanted to make the banana-chocolate-chip flavour pop. And it does! By adding just the right amount of vanilla and cinnamon (what?!) to these muffins, believe me, you will never look for another banana chocolate chip muffin recipe again. Don’t believe me? Go ahead, give this recipe a try!
Tips and Tricks:
- You can swap out the 1/2 cup blended tofu with 2 eggs.
- If you don’t need to avoid cow’s milk, you can use regular chocolate chips instead of dairy-free chips.
Looking for more muffin recipes? Try these!
- 3 ripe bananas
- 1/2 cup soft tofu blended
- 1/2 tsp. salt
- 1/4 cup canola oil
- 2/3 cup white sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tbsp. ground flax
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dairy-free chocolate chips
Pre-heat your oven to 375 F. Line 2 muffin tins with 18 standard size muffin liners. Set aside.
In a blender, blend the tofu until smooth and creamy. If your blender is large and the tofu struggles to blend, add a tbsp of water to help it blend.
In a large bowl, add bananas. Using a potato masher or fork, mash bananas.
Add blended tofu, sugar, baking soda, baking powder, salt, vanilla, flax, and cinnamon. Mix with a spoon until combined.
Add oil. Mix until combined.
With a new spoon, fluff your all-purpose flour. Using the same spoon, add flour to your measuring cup. Ensure the flour isn't packed. Sift flour into the banana mixture. Add chocolate chips. Fold flour and chocolate chips into the banana mixture until just combined. Do not overmix.
Spoon the batter into muffin liners so each liner is 3/4 full. Bake for about 15-20 minutes, or until a toothpick comes out clean and the tops are golden.
Allow muffins to rest in their tin for about 15 minutes before removing to a cooling rack. Enjoy fresh or freeze once cooled. Muffins freeze well for about 2 months in an air-tight container.