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Recipes

Best ever vegan muffins with bananas, pecans, and chocolate chips.

Banana-Nut Chocolate Chip Muffins

*This recipe is from The Urben Life’s blog and was slightly modified.  Because RylieCakes Vegan Cookie Mix has quick cooking oats, it made the batter a little thicker than if made with AP flour.  To adjust for that, I added some coconut milk in at the end.  Additionally, I didn’t have enough bananas so I substituted one banana for non-dairy yogurt.  These muffins turned out perfectly – flavorful + moist.  This is the first vegan muffin I’ve ever made that I am truly proud of and it’s all because of The Urben Life 🙏

Yield: 7 large and in charge muffins (or 12 normal sized muffins)

Allergens

Ingredients

  • 8.75 oz Vegan Cookie Mix
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 oz melted coconut oil
  • 1 tsp vanilla extract
  • 2.75 oz sugar
  • 2 large bananas, mashed
  • 3.75 oz non-dairy yogurt (I used Forager Cashew Yogurt)
  • 4 oz coconut milk
  • 2 oz dairy-free chocolate chips 
  • 1.25 oz pecans, roughly chopped

Instructions

Preheat oven to 350°F.  Line 12-cup muffin pan with paper liners.

  1. In a large mixing bowl, combine Vegan Cookie Mix, baking powder, baking soda, and salt.
  2. In a small bowl, whisk together coconut oil, vanilla extract, and sugar then fold into bowl with dry ingredients.
  3. Add mashed bananas, non-dairy yogurt, and coconut milk to large mixing bowl and stir until everything is just combined. Fold in chocolate chips and chopped pecans.
  4. Evenly fill 7 muffin cups if using tulip liners.  If filling regular muffin liners, fill cups until 2/3 full, will make closer to 12 muffins.  Bake for 25 minutes, rotating halfway through.  They are done when a toothpick inserted into the center comes out clean.
  5. Remove from oven and let cool for 15 minutes then transfer to wire rack. Enjoy!