Banana Muffins Recipe | Vegan | Moist Chocolate Chip Banana Muffins | Egg Free Baking

Meet the best Banana muffins! They’re fluffy, moist, chocolatey & super delicious with a hint of coconut. I love adding chocolate chips, but you can leave them out or swap them for nuts. #Plantbased #Eggless #Bananamuffins Vegan Banana Muffin Recipe: Ingredients- Unbleached Plain Flour(sifted)- 3/4 cup Large Banana- 1 1/2 (if medium size use 2) Granulated Sugar- 1/4 cup + 2 tablespoons Baking Soda- 1/2 teaspoon Baking powder- 1/2 teaspoon Egg substitute- 1 Fine salt- 1/8 teaspoon Cinnamon- 1/2 tsp Vanilla- 1/2 tsp Coconut oil- 2 tablespoons(40ml) Almonds for topping- 10 to 15 Water- 4 tablespoons Desiccated coconut- 2 tablespoons Chocolate chips- 1/4 cup Directions: Whisk the flour, baking powder, baking soda, salt, and coconut together in a medium bowl. Set aside. In a small bowl, mash the bananas. Add melted coconut oil, cinnamon,egg replacer vanilla & water, mix well. Pour the dry ingredients into the wet ingredients, then gently fold the flour into banana mixture, fold in chocolate chips. Batter will be thick. Spoon the batter into liners, filling them 3/4. Bake for 5 minutes at 200°C then, keeping the muffins in the oven, reduce the oven temperature to 180°C/ fan forced 160.°C, Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes! Note: a) You can skip the coconut but you will need to adjust water so reduce 1 tablespoon water. b) You can also use melted butter if you don’t have coconut oil. Use 40 grams unsalted butter. c) 1 cup = 250ml as per Australia metric Music: Paradise Musician: @iksonmusic