Vegan Chocolate Chip, Banana and Oat Muffins
Before going vegan, I used to love baking. I used to make lots of cakes and muffins for us to have as snacks or desserts. Since I became vegan, I have been more focused on health and eating as plant based as possible. I wanted to get away from junk food vegan, and give my body the nutrition it needed. That being said, there is absolutely nothing wrong with having cakes and muffins in moderation. I can’t think of a better muffin to make than this one, the whole family loves this flavour, they are fairly healthy and they are so easy to make.
How To Make Chocolate Chip Banana Oat Muffins
I used a large bowl to combine the dry ingredients, so I could transfer the wet ingredients to it later and not have to use another bowl. The flour, oats, sugar, baking powder and bicarbonate of soda were mixed together in the bowl. I mashed the bananas in a jug then added the oil, milk and chocolate chips. The wet ingredients were briefly mixed into the dry, just enough to combine. It is very important that the batter is not overmixed as this will activate the gluten and lead to a dense muffin. I lined a muffin tin with 12 cases and filled each case about 3/4 full. I preheated the oven to 180C and baked the muffins for 20 minutes. I can’t even begin to explain the delicious smell that was coming from my kitchen. Warm banana smells so sweet and my mouth was watering waiting for the muffins to be cooked. I removed them from the oven and left them in the tray for 5 minutes. I transferred the muffins to a wire rack to finish cooling, but to be honest, we ate a fair few of them before they had chance to cool down.
Chocolate Chip Banana Oat Muffins
- 200g plain flour (I used gluten free but regular flour will work too)
- 60g oats
- 1/2 tsp bicarbonate of soda
- 2 tsps baking powder
- 50g sugar
- 365g mashed banana (I used 3 large)
- 75ml olive oil
- 125ml plant based milk
- 75g vegan chocolate chips
Preheat the oven to 180C. Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a jug. Transfer the wet ingredients to the dry bowl and mix just until incorporated, taking care not to overmix. Line a muffin tray with 12 paper cases and divide the mixture among the cases. Bake for 20-30mins, or until a toothpick inserted into the centre comes out clean. Leave the muffins in the tray for 5 minutes then transfer to a wire rack to cool.
They are delicious both warm and cold, and they usually don’t last more than a day before they are inhaled. There is something about the combination of warm banana and gooey chocolate. It can’t be beaten. This is a recipe that I have been using for some time. I have made slight adjustments every time I’ve made the muffins and I now believe it has been tweaked to perfection. It has just the right amount of sweet, without being too much and I love the addition of oats. It makes the finished muffins really light and fluffy. Let me know if you make them!