Banana Chocolate Chip Coconut Muffins (vegan & easily gluten free*)

If you’re anything like us, you always have a bunch of bananas sitting on your counter. Most weeks we eat them in time, but other weeks we don’t quite get them all eaten and have quite a few extra-ripe bananas to use. A lot of times we freeze them for smoothies, or for use at a later date. Today though, I really wanted a snack that wasn’t all kinds of bad for me, so I came up with these muffins. And I wasn’t disappointed! Perfectly banana-y with just the right amount of chocolate and coconut. Mmmmm. Delish! These made for a great snack, but would also be a great addition to any breakfast. I hope you like them as much as I do!

Vegan Banana Chocolate Chip Coconut Muffins

Banana Chocolate Chip Coconut Muffins
3 very ripe bananas
1/2 cup lightly packed brown sugar
1/4 cup melted coconut oil
1/3 cup soy milk (any non-dairy milk would work)
2 T ground flax seeds + 2 T warm water, whisked together
1 tsp pure vanilla extract
1 3/4 cup whole wheat pastry flour (*sub favorite gluten free flour blend here)
3 tsp baking powder
1/2 tsp kosher salt
1/4 cup vegan mini chocolate chips (I used Enjoy Life)
1/4 cup unsweetened, flaked coconut

Heat oven to 400 degrees. Line muffin pan with liners and set aside. Using a paddle attachment, beat together banana, brown sugar, coconut oil, soy milk, flax mixture and vanilla extract. Mix until well combined. Add flour, baking powder, and kosher salt. Mix until just combined. Fold in mini chocolate chips and coconut. Scoop into prepared liners and bake for 16 minutes, or until lightly golden brown and a toothpick inserted in the middle comes out clean. Immediately transfer to a cooling rack. (I got 14 muffins)

Vegan Banana Chocolate Chip Coconut Muffins

Add a slather (or two) of Earth Balance and enjoy!


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