These vegan banana chocolate chip muffins are moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Preheating ensures even baking and the liners make cleanup easier.
Mash the bananas in a large mixing bowl until smooth.
Use a fork or potato masher for quick mashing.
Add the sugar, oil, soymilk, and vanilla extract to the mashed bananas and whisk until combined.
Ensure the mixture is smooth for even flavor distribution.
In another bowl, sift together the flour, baking soda, baking powder, and salt.
Sifting helps to remove lumps and aerates the flour for a lighter texture.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Overmixing can lead to dense muffins; stop mixing as soon as the flour is incorporated.
Gently fold in the chocolate chips.
Reserve a few chips to sprinkle on top for a decorative touch.
Divide the batter evenly among the muffin liners, filling each about 2/3 full.
Use an ice cream scoop for consistent portioning.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a minute or two early to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess from trapped steam.
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