Healthy Banana Chocolate Chip Muffins
Moist healthy banana chocolate chip muffins made with applesauce, whole wheat flour, and flax eggs. This easy, vegan recipe is perfect for on-the-go breakfasts or snacks, delivering tender, flavorful muffins that are kid-friendly and freezer-friendly.
Instructions
- 1
In a small bowl, stir flaxseed meal (1 tbsp) together with water (2.5 tbsp). Set aside for 5 minutes to thicken.
- 2
Preheat the oven to 350 degrees F (175 C). Lightly coat a standard 12-cup muffin tin with [oil spray].
- 3
Mash the overripe bananas (3 large) in a large bowl until mostly smooth (about 1.5 cups mashed).
- 4
Whisk in the flax egg (prepared in step 1), then the unsweetened applesauce (0.33 cup) and canola oil (2 tbsp). Whisk in the coconut sugar (0.33 cup), pure maple syrup (0.25 cup), and pure vanilla extract (1 tsp).
- 5
Sprinkle the baking soda (1 tsp), ground cinnamon (0.25 tsp), and kosher salt (0.25 tsp) over the top, then stir gently until combined. Gently stir in the white whole wheat flour (1.5 cups) until barely combined, then fold in the vegan dark chocolate chips (0.5 cup), reserving a few for sprinkling on top if desired.
- 6
Divide the mixture evenly among the muffin cups and sprinkle on any reserved [vegan dark chocolate chips].
- 7
Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
- 8
Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.
Nutrition Facts
Per portion