Vegan Chocolate Chip Muffins

5 from 1 vote

These extra rich, delicious and moist Vegan Chocolate Chip Muffins are ready in 32 minutes and very easy to make.

Prep Time8

Cook Time22

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, English, Western

Diet: Halal, Vegan

Servings: muffins

Calories: 288kcal

Preheat the oven to 180 °C and line your muffin tin with paper liners.
In a large bowl, mash your bananas using the back of a fork.
Add the vanilla paste, vinegar, oil, and water to the bananas and mix until all combined.
In a separate bowl, sift the flour and cacao powder.
Add the salt and sugar to the bowl with the flour and cacao powder, and nicely mix until all combined.
Transfer the dry ingredients into the bowl with the wet ingredients. Nicely mix using a silicone spatula or a whisk until you have an even batter.
Add the crushed walnuts and chocolate chips to the batter and give it a quick whisk.
Divide the muffin mixture evenly between your muffin cases.
Bake them in preheated oven for 22 to 25 minutes, until cooked thoroughly.
Let them cool down on a wire rack before serving.

These extra rich, delicious and moist Vegan Chocolate Chip Muffins are ready in 32 minutes and very easy to make.
If your bananas aren't ripe enough, poke them all over with a fork or knife while the skin is still on. Microwave them on high for 30 seconds at a time, repeating until they're as soft as you want them.
The batter comes together in just 10 minutes, a quick and easy muffin that’s perfect for breakfast or brunch.
The apple cider vinegar substitutes for the eggs in this recipe and its taste disappears during the cooking process.
You can use milk chocolate for this recipe. You can also replace the walnuts with any of your favourite nuts!