Name: Easy Vegan Chocolate Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 bananas; 1 cup 75g Spelt flour; 1 cup 75gWhole Spelt flour; ¾ cup 65g of Coconut sugar; ½ tea spoon of vanilla essence; 2 Flax eggs; ½ tea spoon of bicarbonate of soda; ½ tea spoon of baking powder; 1 table spoons of apple cider vinegar; 40 g Pure cocoa powder; ½ cup 75 ml of Virgin olive oil; ¼ cup 40ml of vegetable milk; Pinch of salt; 75 g Dark Chocolate

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Why you’ll love this recipe

These vegan chocolate banana muffins are easy to make and are full of chocolate goodness! Incredibly moist, rich, and loaded with melted chunks of chocolate. They are healthy enough for breakfast and perfect for dessert! My family and friends find it hard to believe they are vegan. They literally will just melt in the mouth.

Muffins make perfect on-the-go snacks and are a great sweet treat for children’s lunch boxes. You can make them ahead and keep them fresh in the fridge or freezer. What I love about muffins is that you can dress them up with anything. Sweets, chocolate, creams, nuts, and seeds make the muffins much more interesting and pretty to see.

If you are a chocolate lover like me, why not try my Chocolate Fruit & Nut Bars, Chocolate & Mint Fudge, or my yummy Double Chocolate Chickpea Cookies?

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Key Ingredients

A complete list of ingredients with the exact amounts and step-by-step instructions can be found in the RECIPE CARD below.

Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links below:

Bananas

Spelt flour

Whole Spelt flour

Coconut sugar

Vanilla essence

Flax eggs

Bicarbonate of soda

Baking powder

Apple cider vinegar

Pure cocoa powder

Virgin olive oil

Vegetable milk

Salt

Dark Chocolate

Notes on ingredients & substitutions

Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links below:

WET INGREDIENTS

Bananas – Make sure the bananas are very mature. The bananas will be sweeter softer and easier to mash. If you blend the bananas into a liquid form there will be less of a banana taste when you bite into the muffin. I like to taste the banana.

Apple cider vinegar – I like apple cider vinegar in baking and I love the organ vinegar from Cal Valls. ACV is best but white vinegar works also! If you don’t have vinegar, lemon juice is the best replacement.

Virgin olive oil – Virgin Olive Oil – I always use one of the best organic cold-pressed oils from Cal Valls

Vegetable milk – Personally I like unsweetened organic soya milk but oat, almond, cashew or rice milk also works well.

Vanilla Essence –Vanilla essence is not as strong as vanilla extract. You can substitute the extract by using twice the amount of vanilla essence that the recipe calls for.

DRY INGREDIENTS

Spelt flour – You should find plain white spelt flour in your local store. Alternatively, you can use regular organic all-purpose flour.

Whole spelt flour – The same with whole spelt flour, you should be able to find it at your local store or health store. Alternatively, you can use whole wheat flour.

Coconut sugar – Many people are now choosing alternatives to white sugar, including coconut sugar, molasses, syrups, and nectars. Therefore, coconut sugar is the ideal choice if you are looking for a natural, plant-based sweetener to keep your blood glucose and energy levels up. Alternatively, you can use any brown sugar or white if you have to.

Flax eggs – See below in images – Mix the flax seeds and the water to make the flax eggs, and leave them for 15 minutes until they go gooey.

Bicarbonate Soda – It is a pure leavening agent. it is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient such as lemon juice, orange juice, or chocolate. It`s used to help the mixture rise.

Baking powder – is a chemical leavening agent that combines sodium bicarbonate soda and acid (or even two acids!) in one single dry, white powder. It’s sold in grocery stores.

Pure cocoa powder – I use pure organic unsweetened cacao powder. You can also use regular baking cocoa, but be sure to opt for unsweetened.

Himalayan salt– Pink Himalayan salt is similar to table salt, containing up to 98 percent sodium chloride. The rest is made up of trace minerals. Alternatively, use regular table salt.

75g Dark Chocolate – I have used 85% Dark Chocolate but you can use your chocolate of choice or dark chocolate baking chips

Equipment

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vegan chocolate bananas with olive oil — ***I used the best cold-pressed virgin olive oil***

How to make a summary (see pictures)

A complete list of step-by-step instructions you can find in the RECIPE CARD below:

Easy Vegan Chocolate Banana Muffin ingredients

Above you will see all the necessary ingredients.

mashed bananas in a bowl — **Mature bananas**

***A complete list of step-by-step instructions you can find in the RECIPE CARD* *below.***

Make sure the bananas are nice and ripe and pop them in a bowl and mash them with a fork.

cake mixture — ***Dry & wet ingredients***

Add all the wet ingredients to the mashed bananas and then gradually add in the dry ingredients.

flex egg ingredients — ***Flax seeds & water makes flax egg***s

Mix the flax seeds and water to make the flax eggs, you will achieve a gooey consistency. Add the mixture to the chocolate mixture.

Cake mixture in cases — ***muffin mixture in cases***

Cake mixture with the chocolate pieces on top — ***muffin mixture in cases***

Scoop the mixture into 12 muffin moulds. Add the chocolate pieces on top of each muffins and bake for 25 minutes at 180 degrees.

Then you will have perfectly delicious baked vegan chocolate muffins.

***Frequently Asked Questions* *(FAQ)***

Why do bananas work well in baking?

Bananas are a great egg substitute in baking and work well because they retain their moisture even after baking, and as we know moisture is typically the role fat plays in baking. They also work wonderfully in pancakes.

Can I use any other fruit or vegetable purée?

Alternatively, substitute the banana purée for pumpkin or squash purée. Apple or pear sauce too. Basically any high (natural) sugar purée. A low sugar purée won’t have the same effect, because that means it’s more water, and the water will evaporate when baking.

Are you wondering why these Easy Vegan Chocolate Banana Muffins are healthier than traditional chocolate Muffins?

They are healthier because bananas are used and they are an excellent source of soluble fibre. Fibre fills you up and keeps you going for longer. They are rich in resistant starch which helps the digestion process.

Can I freeze muffins?

Yes, you can! Make sure they are completely cool. Keep the muffins in a suitable freezer container and freeze for up to 3 months.