These Vegan Chocolate Chip Muffins are the best I’ve ever had! They are to lick your fingers and are also much healthier than conventional muffins.

With the quantities of the recipe you can make 12 muffins to eat at breakfast time, mid-morning, for a snack or even as a dessert, they feel like it at any time of the day!



  • 4 plátanos
  • 1/2 taza de leche de almendras (122 g)
  • 2 y 1/2 tazas de harina de trigo integral (375 g)
  • 1 y 1/2 cucharaditas de bicarbonato
  • 1/2 taza de azúcar de coco (95 g)
  • 1/4 taza de aceite de oliva virgen extra o de aceite de coco (50 g)
  • 1 cucharadita de extracto de vainilla (opcional)
  • 1/2 taza de chips de chocolate (90 g)


  1. Preheat oven to 355ºF or 180ºC.
  2. Beat the bananas and almond milk in a blender until fully combined.
  3. In In a large bowl, mix the flour and baking soda. Add the mixture of bananas and almond milk, sugar, oil and vanilla extract and stir until the dough is smooth and without lumps. Add the chocolate chips and stir again.
  4. Grease the mold with a little oil and fill it almost completely as you can see in the photos. I use an ice cream scoop (the one used to make the balls) to spread out the batter, but it’s not necessary. You can sprinkle 4-5 chocolate chips on top of each muffin to make them extra pretty.
  5. Bake the muffins for about 20-25 minutes or until done. If you insert a wooden or metal stick and it comes out clean, they are done. Wait 5 minutes before unmolding and let them cool on a wire rack before eating.
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