My mom has a BOMB banana bread recipe that we’ve been using for years – super moist, chocolatey, and a sure crowd pleaser. But the recipe calls for eggs and yogurt – that’s what helps is stay moist. I don’t think its easy to recreate a vegan version of that recipe exactly, but one can try! I stumbled upon The Buddhist Chef’s recipe for vegan banana bread and it looks super simple and good! I used this as inspiration to recreate our Banana Bread Muffins. I would use full-fat ingredients in this recipe – helps it stay moist. Check it out and let me know what you think!!

Vegan Banana Bread Muffins:

• 2 ripes banana
• 1 tbsp fresh lemon juice
• 3/4 cup original coconut milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup cane sugar
• 2 1/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup dark chocolate chips/chunks
• Baking Spray
• standard muffin tin

1. Preheat oven 325 degrees. Spray a standard muffin tin generously and set aside.

2. In a large bowl, mash the banana until mushed. Add in the lemon juice, coconut milk, vegetable oil, vanilla, and sugar. Using a handheld mixer or a stand mixer with a whisk attachment, mix together on low until blended – do not over mix!

3. In another large bowl, sift together all the dry ingredients. Add the dry ingredients to the wet ingredients and use a spatula to mix together until incorporated – again, not over-mixing! Add in the chocolate chips, combine.

4. Pour about 1/4 cup of batter into the prepared muffin tin – batter should come up about 3/4 the way of each cup. Place in the middle rack of the oven and back about 20 minutes, or until golden brown and an inserted toothpick comes out clean. Remove and cool. Batter makes about 15-18 cupcakes, so I would reuse the muffin pan once the cooked muffins have cooled.

5. Serve with coconut butter spread.. NOM!