Healthier chocolate chip banana muffins
These healthier chocolate chip banana muffins are a great snack, lunch box filler or tea time treat.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Cake
Cuisine British, Vegan
Servings 12
Calories 210 kcal
Muffin or cupcake cases
Bowl
Fork
Jug
- 3 medium ripe bananas mashed
- 170 g spelt or wholemeal flour or plain or half and half
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 100 ml oat milk
- 1 tablespoon apple cider vinegar or lemon juice or white wine vinegar
- 100 ml sunflower oil
- 60 ml agave or maple syrup
- 100 g dairy free chocolate chips or chopped up dark vegan chocolate sultanas or chopped nuts
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Fill a muffin tin with 12 muffin cases.
Mash your bananas well with a fork.
Place 170g flour (either plain, wholemeal, spelt or a blend) into a large mixing bowl.
Add 1 teaspoon of baking powder and ½ teaspoon of bicarbonate of soda to the flour and mix well with a whisk.
Place 100ml oat milk into a jug and add 1 tablespoon of cider vinegar. Add 100ml sunflower oil and 60ml agave or maple syrup and mix well.
Pour into the flour and mix together.
Add the mashed banana and mix again.
Finally add 100g chocolate chips and fold together.
Spoon the mixture into the cupcake cases.
Bake in the oven for 25 minutes or until golden brown and firm on top.
Allow to cool in the tin for 5 minutes.
Remove from the tin and cool on a wire rack.
- Nutritional information was calculated using wholemeal flour.
- Nutritional information is approximate and is intended as a guide only.
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 3gSodium: 86mgPotassium: 162mgFiber: 3gSugar: 12gVitamin A: 37IUVitamin C: 3mgCalcium: 49mgIron: 1mg
Keyword chocolate chip banana muffins