Thursday, May 22, 2014

Vegan Banana-Pumpkin and Chia Seed Muffins with Dark Chocolate Chips

I love breakfast food. I'm sure I've told you all this many times before, but breakfast foods are just magical. Pancakes, YUM. Eggs. OBSESSED. French Toast... don't even get me started. Muffins, however are the one breakfast food I seem to have forgotten about... until now.

I had some overly ripe bananas sitting around, and being someone who rarely passes up a sweet opportunity, I decided to go with banana muffins. Banana muffins are good, but a bit overdone, no? As usual, I wanted to mix it up a bit. First off, I wanted to make these babies vegan. I found a great vegan banana muffin recipe online that calls for flax seeds, but I substituted chia seeds (I'm on a chia seed kick). The recipe also called for applesauce, which I did not have on hand, so I substituted some canned pumpkin. With a few extra tweaks to the recipe, these little breakfast cakes turned out super dense and moist. Victory.

Adapted from Kitchen Treaty

Vegan Banana-Pumpkin & Chia Seed Muffins with Dark Chocolate Chips

Makes 12 standard muffins.


  • 2 tablespoons chia seeds plus 6 tablespoons water 
  • 2 cup whole-wheat flour (can substitute all-purpose flour)
  • 1 teaspoon baking soda
  • 2 overripe bananas, mashed
  • 1/2 cup brown sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/3 cup olive oil or melted coconut oil
  • 1/2 cup almond milk
  • Dark chocolate chips
  • White sugar for sprinkling
  • Uncooked oats for sprinkling


  1. Preheat the oven to 350 degrees. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or coconut oil. 
  2. In a small bowl, stir together 2 tablespoons chia seeds and 6 tablespoons water. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the flour and baking soda. Set aside. 
  4. In a stand mixer or mixing bowl, mash the bananas. Whisk in the brown sugar, pumpkin, olive oil, and thickened chia seed. 
  5. Starting with dry ingredients, mix in half of the flour mixture and alternate with almond milk, ending with the dry mixture. Do not over mix. Batter will be thick and doughy. 
  6. Divide batter between 12 muffin cups. Sprinkle the top of each muffin with about 5-6 dark chocolate chips. Slightly push into the batter with a spoon. Sprinkle the tops with a bit of white sugar and uncooked oats.
  7. Bake for 18 - 20 minutes, until a knife inserted into the center of the muffins comes out with a few moist crumbs. 
  8. Remove from oven and place tin on a rack to cool for about five minutes before transferring out of the pan to continue cooling for about 20 minutes. 
  9. Transfer almost completely cool muffins to an airtight container overnight. The muffins will become more moist by the next morning. Enjoy!

These muffins are great with some almond butter and a cup of tea or coffee in the morning. Yummy cold or warmed up :) 

Happy baking and breakfasting!

xoxo Sugar Dame

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