These HEALTHY vegan chocolate chip muffins will have you hooked to baking without oil and sugar. They are so light and extremely tasty. It’s very similar to my Banana Bread recipe, but I have omitted the white sugar and the oil.
- if you don’t like chocolate chips you can always switch them out with dried fruit – pistachios, pecans, walnuts – instead.
- you don’t have to use liners in your muffin pan, I just decided to use them to make it a little bit fancy, but usually I just pour the batter straight into the pan (I use a non-stick pan).
Chocolate Chip Banana Muffins
Preheat the oven to 350º
Peel and and add the bananas to a stand mixer and mix on low, gradually increasing the speed until there no chunks left.
Add in the remaining wet ingredients (applesauce, vanilla, and agave nectar)
Mix on low-medium for about 30 seconds-1 minute.
Add in the dry ingredients (minus the chocolate chips)
Mix on medium, gradually increasing the speed to high until the batter is nice and smooth
Add in half the chocolate chips and fold them into the batter, do not overmix.
Using an ice cream scoop, add 2-2.5 tbsp of batter into each liner of the muffin pan. Sprinkle the remaining chocolate chips on top.
Bake in the oven for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for about 15 minutes before removing the loaf to a wire rack to cool