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)
- 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
In a large mixing bowl, combine Vegan Cookie Mix, baking powder, baking soda, and salt.
In a small bowl, whisk together coconut oil, vanilla extract, and sugar then fold into bowl with dry ingredients.
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.
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.
Remove from oven and let cool for 15 minutes then transfer to wire rack. Enjoy!