No Oil Banana Chocolate Chip Muffins
Bake these No Oil Banana Chocolate Chip Muffins for someone you care about and do their heart a favor! These make a tasty treat for Valentine’s Day or any day you want to spread some love. We took one of our favorite recipes, Vegan Banana Bran Chocolate Chip Muffins, and bumped up the healthy factor by replacing the oil with applesauce and baking them in a silicone pan that does not need to be greased. These delectable muffins bake up moist and delicious! The wheat bran gives them a pleasant texture and adds fiber too. We like to use white whole wheat flour, but you could also use white whole wheat pastry flour, all purpose white flour, or whole wheat flour.
If you don’t have pumpkin pie spice handy, no problem! You can substitute with an additional 1/2 teaspoon of ground cinnamon with a dash of ground cloves and nutmeg if you like.
As you can see in the picture, we baked our heart shaped muffins in a silicone pan. (We picked this up at Aldi for only $3.00). Because we used a silicone pan, there was no need to oil to the muffin pan! (Before we bought this silicone pan, we baked our muffins in a regular metal pan with a very light coating of oil. To apply the oil, we poured about a half teaspoon of oil on a paper towel and wiped the pan well). We do, however, recommend using a silicone pan to avoid oil altogether.
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| Servings | Prep Time |
| 12muffins | 15 minutes |
| Cook Time |
| 20minutes |
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No Oil Banana Chocolate Chip Muffins
Moist, lowfat, vegan and chocolatey sweet...
My teenage son and his friends love them!
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- 1 1/2cups all purpose flourWe prefer white whole wheat flour
- 1/2cup wheat bran
- 1/2cup brown sugar, packed
- 1/2tsp baking soda
- 1tsp baking powder
- 1 tsp salt
- 1tsp pumpkin pie spice
- 1tsp cinnamon
- 1 cup mashed, ripe bananas
- 1cup nondairy milkI prefer plain, unsweetened almond milk
- 1/3cup applesauceWe prefer unsweetened
- 2tsp apple cider vinegar
- 1tbsp vanilla extract
- 3/4cup vegan semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Mix together flour, wheat bran, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a large bowl.
- In another bowl mix together mashed bananas, nondairy milk, applesauce, apple cider vinegar, and vanilla.
- Pour banana mixture over flour mixture and stir gently until just combined. For tender muffins, do not over mix.
- Fold in chocolate chips.
- Pour batter into muffin pan. (We use a silicon pan so there is no need to grease. If you use a metal pan, grease lightly.)
- Bake for about 20 minutes or until a toothpick put in center of a muffin comes out clean.
When I find myself with bananas that are too ripe to eat but I don't feel like making muffins at that moment, I freeze them for later. Simply peel them, put them in a storage bag, and place them in the freezer. You can use them in their frozen state for smoothies. To use them for baking, thaw them in the microwave.
If you have little ones, they can participate by helping you smash the bananas. Kids can squash them with their bare hands in a bowl, or if that is too messy, put the bananas in a food storage bag and let them squeeze and smash. Not only does this help their self-esteem by contributing to the process, but it also helps their fine motor development in their arms and hands.
Recipe from ChickpeaandBean.com
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