2 large or 3 small bananas, overripe
¾ cup plant-based milk
¼ cup (80ml) melted vegan butter
¾ cup organic white sugar
1 tsp apple cider vinegar
2 tsp pure vanilla extract
1½ cups all-purpose flour (or gluten free flour)
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ or 1 cup plant-based chocolate chips
+extra for topping
1. Preheat your oven to 400°F (200°C).
2. Line a 12-slot medium-size muffin tray with baking cups and lightly spray oil onto the cups to prevent sticking.
3. In a large mixing bowl, peel the bananas and mash them using a potato masher.
4. To the mashed bananas, add plant-based milk, melted vegan butter, organic white sugar, apple cider vinegar, and vanilla extract. Mix well.
5. Add all-purpose flour, baking powder, salt, and ground cinnamon to the wet mixture. Mix thoroughly with a wooden spoon.
6. Gently fold in the vegan chocolate chips until evenly distributed in the batter.
7. Using a 1/4 cup measuring cup, spoon the batter into the prepared baking cups.
8. Sprinkle additional chocolate chips on top of each muffin.
9. Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
10. Allow the muffins to rest in the tray for 5 minutes before carefully removing them. Transfer the muffins to a cooling rack and let them cool slightly before serving.
11. Indulge in these delicious vegan banana chocolate chip muffins. Perfect for breakfast or as a sweet treat!