Coconut Chocolate Chip Banana Muffins
All the deliciousness of banana bread with plenty of chocolate chips and coconut bits, these Coconut Chocolate Chip Banana Muffins are sure to be a hit. Made with whole wheat, oil free and of course vegan.
Servings 12 muffins
Ingredients
- 1 avocado
- 2 very ripe bananas
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 ½ cup white whole wheat flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup shredded coconut + more for topping
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and place liners in a muffin pan. Set aside.
- Combine avocado, bananas, maple syrup, almond milk, vanilla, and apple cider vinegar in the bowl of food processor and blend until smooth.1 avocado, 2 very ripe bananas, ¼ cup maple syrup, ¼ cup almond milk, 1 tbsp apple cider vinegar, 1 tsp vanilla
- In another bowl combine flour, baking powder, and salt.1 ½ cup white whole wheat flour, 3 tsp baking powder, ¼ tsp salt
- Add dry ingredients to wet and stir just to combine.
- Gently fold in coconut and chocolate chips.½ cup shredded coconut + more for topping, ½ cup mini chocolate chips
- Scoop batter into muffin pans and sprinkle with additional coconut if desired.
- Bake for 20-22 minutes or a toothpick inserted comes out clean and coconut topping is toasted.
