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Vegan Chunky Monkey Muffins

Golden brown banana muffins, studded with walnuts and chocolate chunks! You’ll be going bananas for these vegan chunky monkey muffins.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, banana muffins, banana nut muffins, banana recipes, chocolate chip muffins, chunky monkey, dairy free, egg free, muffin recipes, plant based, vegan baking recipes, vegan banana bread, vegan breakfast recipes, vegan dessert, vegan muffins, vegan recipes, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 334.3 kcal

Ingredients

  • 2 cups all purpose flour
  • 1 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flax seed + 3 tbsp water
  • 4 small ripe bananas
  • 1/2 cup non-dairy milk
  • 3 tbsp non-dairy butter melted
  • 1 tsp pure vanilla extract
  • 1 tbsp apple cider vinegar
  • 3/4 cup non-dairy chocolate chunks
  • 3/4 cup walnuts chopped

Instructions

  1. Preheat oven to 350°F. Spray a standard 12-cup muffin tin with non-stick spray and set aside.
  2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. Stir together the ground flax and water to create a flax “egg.” Set aside for a few minutes to thicken.
  4. Add 3 1/2 bananas, non-dairy milk, and butter to a blender and blend until smooth. (Slice the other half of the banana and set it aside for topping the muffins with.) Mix into the dry ingredients.
  5. Stir in the flax egg, vanilla, and apple cider vinegar just until combined.
  6. Fold in chocolate chunks and walnuts, setting some aside to top the muffins with.
  7. Divide the batter evenly between the 12 cups of the pan and top with banana slices and remaining chocolate chunks and walnuts.
  8. Bake for 30 minutes, or until a toothpick inserted into the muffins comes out clean.
  9. Allow muffins to cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.