A one-bowl vegan muffin recipe that uses up your over ripe bananas and is packed with chocolate chips and peanut butter!
I’ve said it before and I’ll say it again – I l-o-o-o-o-o-ove blogging! LOVE, LOVE, LOVE IT!! It’s everything I love to do. But I didn’t know what I wanted to be when I grew up so I just took random and dreadfully boring classes in college to complete my Bachelor’s in Business Administration. So I told myself I’d figure out what I wanted to do with my life later.
Well, later came… and went… and I still didn’t know what I wanted to do with my life. Over the years I wished I had gone back to school to be a graphic designer or a web developer. I wanted to do something that appealed to my creative side. But I just didn’t want the debt of going back to school. So I floundered for a while. Until one day I decided to start this life-changing blog!
Blogging is hard work. Really, really, REALLY hard and challenging work. Don’t let anyone fool you into thinking it’s easy. I can think of few things that are as rewarding as the hard work I have put in to getting my blog to a place where readers can easily find vegan and vegetarian recipes that will please their families!
However, after much research I decided there were a lot of changes I needed to make in order to be a reliable go-to resource for my readers. That included a complete makeover both on the front side (what you see) and the back side (where I blog). The goal of the implementing the changes was better search results on Google, faster load time for readers, easier search capabilities, branding, appealing layout, ease of use, and just an overall better blog!
So I reached out to my peers and asked for recommendations on who I can trust to make all of these improvements for me. After a call with an expert in the field I patiently waited for the many requested quotes to come back. And when they did, I was shocked at the prices! It would cost me $1,000’s. It took me days to get over the disappointment.
But I was only wasting precious time wishing there was an affordable way to do what I needed to do. The only way I could do what needed to be done was to change my frame of mind and start thinking, “I can do this myself.” Why not? Sure, the quotes were an indication that this would be a ton of work but, “I can do this.”
So I decided I would pay a graphic artist to create my new logo. I could feel my way through the rest. I was anxious, nervous, and excited. But as soon as I made the first click toward the changes… I broke my blog. That first step broke so.many.things. What had I gotten myself into? Why did I think I could do this? What was I thinking? Ah! I don’t know what I am doing!
It took a few minutes for my racing heart to finally rest so I could remind myself that there isn’t anything I can’t do that I put my mind to. I didn’t even have a second to spare to notify my readers that all communications would be on hold until I could fix what I broke.
Every.single.day I worked, and I worked hard, at all of the things that I broke and in the process worked to make all of the improvements that needed to be made. Over the past several weeks I have technically advanced more than I could have ever imagined. And as I have struggled and faced challenges and overcome hurdles, I have learned so much and felt deep affirmation that I am doing exactly everything I want to and love to be doing!
I don’t want to bore you with all of the details of this ginormous success, so I’ll just say that Google likes me now and my face literally hurts from physically beaming with joy and much relief that I am finally able to say I can return to regularly scheduled programming!
Ingredients in Vegan Banana Chocolate Chip Muffins
- Baking Soda
- Unsweetened Almond Milk
- Vanilla Extract
- Mashed Bananas
- Peanut Butter
- Vegan Chocolate Chips
How to Make Vegan Banana Chocolate Chip Muffins
- First, preheat the oven to 350 degrees.
- Line a muffin pan with wrappers and lightly spray them with non-stick spray and set aside.
- Mix together 1 2/3 cup flour, 1/2 cup sugar, 1 tsp baking soda, and 1/2 tsp salt.
- Stir in 1/3 cup oil, 1/3 cup unsweetened almond milk, and 1 tsp vanilla extract.
- Mash 3 bananas and stir into the batter along with 3/4 cup peanut butter. Mix well.
- Once the batter is smooth, stir in the vegan chocolate chips.
- Distribute the batter right to the top of the muffin wrappers so they are full.
- Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Tips for Storing Muffins
- After the muffins are cooled, you can store them in an air tight container. But for best taste, the muffins should be eaten within 1-3 days.
- Or, once they area cooled completely, individually wrap the muffins in plastic wrap and place them in a freezer safe bag. They can be kept in the freezer up to 3 months.
There is no feeling that compares to that of an accomplishment you set out to do and did. A goal that you let nothing get in the way of accomplishing. If it’s important to you, you’ll see it through. Dear readers, YOU are important to me! So thank you, from the very bottom of my bursting with gratitude heart for your support!
For More Muffin Recipes, Check Out:
- Vegan Pumpkin Cream Cheese Muffins
- Chocolate Zucchini Donut Muffins
- Vegan Blueberry Muffins
- Zucchini Cream Cheese Muffins
For More Vegan Recipes, Check Out:
- 2-Ingredient Vegan Fudge
- Vegan Chocolate Peanut Butter Pretzel Bites
- Quick and Easy Peanut Butter Overnight Oatmeal
- Vegan Peanut Butter Banana Brownies
- 1 2/3 cup Flour
- 1/2 cup Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 cup Oil
- 1/3 cup Almond/Soy Milk
- 1 tsp Vanilla Extract
- 3 Bananas, Mashed
- 3/4 cup Creamy Peanut Butter
- 1 cup Vegan Chocolate Chips
- Preheat oven to 350 degrees. Line a muffin pan with wrappers, spray wrappers lightly with non-stick spray, and set aside.
- Mix together the flour, sugar, baking soda, and salt.
- Stir in oil, almond milk, and vanilla. Add bananas and peanut butter. Mix well.
- When batter is smooth, stir in chocolate chips.
- Distribute batter evenly right to the top of the muffin wrapper so they are full and bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 281mgCarbohydrates: 42gFiber: 3gSugar: 21gProtein: 6g