Chunky Monkey Mini Muffins

Kids and adults will find it hard to keep their hands off these wholesome vegan muffins, loaded with nutrition from whole wheat flour and dried dates.  Make a batch of this healthy, plant-based recipe for quick snacking all week. 

MEDIUM     Servings: 18      Ready In: 30 minutes

Chunky Monkey Mini Muffins - Healthy, Plant-Based, Oil-Free, Chocolate Banana Vegan Bread Recipe

Chunky Monkey Mini Muffins - Healthy, Plant-Based, Oil-Free, Chocolate Banana Vegan Bread Recipe

Chef's Tips: Vegan Chocolate Chips make for an easy dairy-free treat in these kid-friendly muffins

Chef's Tips: Vegan Chocolate Chips make for an easy dairy-free treat in these kid-friendly muffins

Chef's Tip: Squish bananas before peeling to help soften them for this healthy, oil-free, plant-based recipe

Chef's Tip: Squish bananas before peeling to help soften them for this healthy, oil-free, plant-based recipe

Ingredients

1 cup dried pitted dates (200 g) 
3/4 cup almond milk (6 oz)
1 1/2 cups mashed bananas (about 3-4 bananas) 
2 tablespoons ground flax meal (13g)
6 tablespoons warm water (3 oz)
1 cup All-Purpose Flour (120g)
1/2 cup Whole Wheat Pastry Flour (60g)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Vegan Mini Chocolate Chips


Pin It, Share It:

Chunky Monkey Mini Muffins - Healthy, Plant-Based, Oil-Free, Chocolate Banana Vegan Bread Recipe

Procedure

Gather ingredients and preheat oven to 375 F.
To make the wet mixture: Combine the dates, almond milk, and banana in a microwave-safe container.  Microwave 75-90 seconds, until bananas soften and almond milk bubbles.  Set aside for 5-10 minutes, allowing the dates to soften.  Use a blender or food processor to puree the mixture until smooth and creamy.
To make flax "egg": Combine flax meal with the 6 tablespoons of warm water. Let sit for at least 5 minutes.  After 5 minutes, your flax "egg" will look egg-like: gooey, gelatinous, even snotty.
To sift dry ingredients: Place a fine-mesh strainer or sifter over a large bowl and measure the dry goods into the strainer.  Sift dry ingredients to remove any clumps.
To make batter: Combine the wet puree with the flax "egg".  Add to the bowl with the dry ingredients and mix to combine.  Fold in the chocolate chips.  Mix together wet and dry until combined.

To bake muffins: Portion batter into a silicon mini-muffin baking tin or use non-stick baking cups.  Bake at 375F (350F convection) for 15-20 minutes, or until a toothpick can be inserted and come out clean. 
Time to go bananas!

Chef's Tips: Hidden nutrition comes from mashed bananas, ground flaxseed, and whole wheat flour.  Mini chocolate chips make these irresistible for kids of all ages.

Use dairy-free mini chocolate chips to keep these vegan. You can also substitute with dried fruits, nuts, or seeds.


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (2 mini muffins or 1 regular-sized)

Calories 161.67
Calories From Fat (27%) 43.48
% Daily Value
Total Fat 5.13g 8%
Saturated Fat 2.75g 14%
Cholesterol 0mg 0%
Sodium 169.47mg 7%
Potassium 174.95mg 5%
Total Carbohydrates 28.89g 10%
Fiber 3.22g 13%
Sugar 15.62g
Protein 2.59g 5%
Calcium 1.69mg <1%
Iron 51.43mg 286%
Vitamin A 13.68IU <1%
Vitamin C 0.02mg <1%


A flax egg is used often in plant-based baking as a healthy substitute for traditional eggs. Flax is loaded with Omega-3 fat and budget-friendly. Join Chef Katie in the kitchen as she shows you how to make a flax egg and uses it for oil-free Smoky Roasted Almonds.