Easiest Way to Prepare Appetizing NeverFail Chocolate Chip Banana Muffins Vegan

Without fail recipe ultimate Never-Fail Chocolate Chip Banana Muffins - Vegan easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Never-Fail Chocolate Chip Banana Muffins - Vegan with 15 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Never-Fail Chocolate Chip Banana Muffins - Vegan.

Ingredients for Never-Fail Chocolate Chip Banana Muffins - Vegan

1. Needed : Dry ingredients.

2. Needed 1 3/4 cup : whole wheat pastry flour (220 grams).

3. Needed : GF option: add 1 1/3 tsp xanthan gum.

4. Prepare 1 cup : cane (or turbinado) sugar (220 grams).

5. Needed 2 tsp : baking powder (10 grams).

6. Needed 1/4 tsp : fine salt.

7. Prepare 1/2 tsp : baking spice or cinnamon, optional.

8. Prepare : Wet ingredients.

9. Needed 1/2 cup : light vegetable oil (120 ml).

10. Prepare 3/4 cup : soy milk (180 ml).

11. Prepare 1-2 tbsp : vanilla extract.

12. Needed : Stir In.

13. Needed 2 : ripe/overripe bananas.

14. Prepare 1 cup : vegan chocolate chips or nut mixture of your choice.

15. Prepare : (I use mini chocolate chips for mini muffins).

If all ingredients Never-Fail Chocolate Chip Banana Muffins - Vegan it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Never-Fail Chocolate Chip Banana Muffins - Vegan

1. Line muffin pan with cupcake liners. For loaf - line loaf pan with baking paper or grease pan..

2. In a bowl, mix together dry ingredients with a FORK or balloon whisk..

3. Add wet ingredients and mix..

4. Heat oven to 330°F. (165 C.) For regular muffins or loaf, heat to 340-350°..

5. Mash bananas well and gently mix into the batter..

6. Fold in chocolate chips (or nut mixture)..

7. Fill muffin liners (or loaf pan) 3/4 full..

8. Bake mini muffins 18-20 mins, regular muffins 25-30 mins, loaf 35-40 mins. Muffins/loaf are ready when tops are slightly rounded and edges are lightly browned. Tops of the muffins/loaf should be bouncy when gently pressed..

9. Allow to cool in the pan for 1-2 minutes, then transfer to cooling rack..

10. Store in an airtight container. The muffins freeze quite well if sealed tightly and in 2-3 layers of insulation (double zip lock in glass container works best)..

11. This recipe makes 1 small-medium loaf, 12 large muffins (they don't rise much so look more like cupcakes), or 50-60 mini muffins..

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