Vegan Spiced Banana Chocolate Chip Mini Muffins
These muffins are tiny, fluffy, perfectly sweetened, slightly spiced, and so so comforting. They are pretty healthy, very easy to make, and impossible to stop eating, cause they are so bite sized (though still very easy to make large.) They are especially amazing fresh out of the oven, because of the pools of melty chocolate, and they are clearly my favorite things in the world, and soon yours too.
Servings: 36 mini muffins
Ingredients
- 1¼ cup all-purpose flour
- ½ cup whole wheat flour or all-purpose instead
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 2 tsp pumpkin spice
- grated nutmeg, to taste
- 3 large bananas
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup sugar
- ⅓ cup chocolate chips/ finely chopped chocolate mini preferred, I chop large chocolate chips to make them smaller
Instructions
- Preheat oven to 350°, Grease mini (or large) muffin tins well.
- Whisk together both flours, baking powder/soda, salt, and all spices in a large bowl.
- Mash bananas in a medium/small bowl or jug with a fork.
- Add oil, vanilla extract, and sugar to the bananas and whisk well.
- Add wet ingredients to the dry and whisk until just combined but flour spots are mostly gone. The batter will be very thick.
- Stir in chocolate chips, distribute into mini muffin tins.
- Bake for 10-12 minutes (20ish for regular sized muffins)
- Enjoy (fall madly in love)