*makes 18 muffins
  • 1/2 cup almond milk room temperature
  • 2 tablespoons distilled white vinegar
  • 2 1/2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup agave
  • 1/2 cup coconut oil melted and cooled slightly
  • 1 tablespoon vanilla extract
  • 1 1/4 cups mashed ripe bananas (about 3 bananas)
  • 1 cup vegan chocolate chips


  1. Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes
  2. Preheat oven to 425ºF
  3. Line a regular sized muffin tin with baking paper
  4. In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon
  5. Whisk together agave, oil,, vanilla, and the milk + vinegar mixture then stir in bananas
  6. Stir together dry and wet ingredients
  7. Fold in chocolate chips.
  8. Fill muffin tin tray allowing enough space for expansion whilst baking
  9. Bake at 425ºF for 5 minutes then decrease the heat to 350ºF and bake for another 5-8 minutes
  10. Remove from oven and let cool for a few minutes before removing from the tin and serving!
Recipe stolen from @healthhjunkie