Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, never-fail chocolate chip banana muffins - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Never-Fail Chocolate Chip Banana Muffins - Vegan is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Never-Fail Chocolate Chip Banana Muffins - Vegan is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook never-fail chocolate chip banana muffins - vegan using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Never-Fail Chocolate Chip Banana Muffins - Vegan:

1. Get Dry ingredients
2. Make ready whole wheat pastry flour (220 grams)
3. Make ready GF option: add 1 1/3 tsp xanthan gum
4. Get cane (or turbinado) sugar (220 grams)
5. Make ready baking powder (10 grams)
6. Make ready fine salt
7. Get baking spice or cinnamon, optional
8. Prepare Wet ingredients
9. Make ready light vegetable oil (120 ml)
10. Make ready soy milk (180 ml)
11. Take vanilla extract
12. Get Stir In
13. Prepare ripe/overripe bananas
14. Take vegan chocolate chips or nut mixture of your choice
15. Take (I use mini chocolate chips for mini muffins)

Steps to make Never-Fail Chocolate Chip Banana Muffins - Vegan:

1. Line muffin pan with cupcake liners. For loaf - line loaf pan with baking paper or grease pan.
2. In a bowl, mix together dry ingredients with a FORK or balloon whisk.
3. Add wet ingredients and mix.
4. Heat oven to 330°F. (165 C.) For regular muffins or loaf, heat to 340-350°.
5. Mash bananas well and gently mix into the batter.
6. Fold in chocolate chips (or nut mixture).
7. Fill muffin liners (or loaf pan) 3/4 full.
8. Bake mini muffins 18-20 mins, regular muffins 25-30 mins, loaf 35-40 mins. Muffins/loaf are ready when tops are slightly rounded and edges are lightly browned. Tops of the muffins/loaf should be bouncy when gently pressed.
9. Allow to cool in the pan for 1-2 minutes, then transfer to cooling rack.
10. Store in an airtight container. The muffins freeze quite well if sealed tightly and in 2-3 layers of insulation (double zip lock in glass container works best).
11. This recipe makes 1 small-medium loaf, 12 large muffins (they don't rise much so look more like cupcakes), or 50-60 mini muffins.

So that’s going to wrap this up with this special food never-fail chocolate chip banana muffins - vegan recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!