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  • Vegan Chocolate Chip Muffins

    Vegan Chocolate Chip Muffins

    Vegan Chocolate Chip Muffins

    AKA “Mamma Muffins.” These are hands down my kids favorite homemade muffin. It is a sizable recipe, that can be made efficiently in a food processor, like a Cuisinart, or by hand, using two bowls and a spatula; one bowl for wet ingredients, the second for dry. **Substitutions & Notes at end of instructions**

    3 ripe bananas
    ¼ - ⅓ cup Much Better Butter™ *
    1 - 1 ⅛ cup coconut oil
    1 cup oat milk
    1 teaspoon vanilla
    ¾ cup vegan / dark chocolate chips

    3 cups whole wheat flour
    ¾ cup coconut sugar
    ¼ organic brown sugar
    2 teaspoon ground cinnamon
    2 teaspoon baking powder
    1 teaspoon baking soda
    ¼ teaspoon ground nutmeg (if you have it)
    1 teaspoon salt

    How to Make Vegan Chocolate Chip Muffins

    Preheat oven to 350 degrees F (175 degrees C).

    Grease 12 muffin cups or line with paper liners. When filling the muffin cups ⅔ full, I find that there’s enough batter to make an additional four to five muffins. The options for the excess batter are: use a second muffin tin and fill each empty cup with a couple of tablespoons of water; fill four or five 5 oz ceramic ramekins with excess batter; use all the batter, filling each cup to the brim for a tray of super-sized muffins :)

    Toss chocolate chips into a food processor-- pulse until there are ample bits of chocolate bits and chocolate powder. Slice bananas directly into a bowl and add Roasted with Sea Salt Much Better Butter™. Pour in melted coconut oil, milk and vanilla. Pulse until well-blended.

    Add dry ingredients into the bowl and pulse until the ingredients are well blended. If the mixture looks too dry, add more milk.

    Fill muffin cups with batter and bake in preheated for 30 - 35 minutes until done. A toothpick inserted into the middle of one or two muffins should come out clean. Let muffins cool a couple of minutes before removing from the pan. On racks, cool muffins completely and transfer to an airtight container. If your kids don’t devour the muffins in one week, they can be stored in your refrigerator for a couple of weeks and still taste delicious-- bring to room temperature or warm up slightly in a toaster oven. Also, these muffins freeze well.


    NOTES on Ingredients:

    *Much Better Butter™: I use Roasted with Sea Salt-- feel free to try Honey Kissed. And if you use Chocolate Treat be sure to let me know how the recipe turns out!

    **OIL: Canola or sunflower oil can be substituted.

    ***MILK: I am in love with oat milk! It is a great dairy alternative and adds a lovely sweetness to baked goods. Feel free to use your milk of choice, such as almond, soy or hemp.

    ****FLOUR: King Arthur makes a White Whole Wheat Flour which might be hard for some folks to find. Many health food stores carry whole wheat pastry flour in the bulk section.

    *****SUGAR: Substitute ½ cup granulated sugar & ¼ cup brown sugar for coconut sugar.


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