Easy Vegan Chocolate Banana Muffins
These easy vegan chocolate banana muffins are easy to make and are full of chocolate goodness! Incredibly moist, rich, super spongy. and loaded with melted chunks of chocolate. They are wholesome enough for breakfast, and perfect for dessert!
Equipment
1 Mixing Bowl
1 Muffin Baking Tin for 12 muffins
Ingredients
- 3 mature bananas
- 1 cup Spelt flour 75 grams
- 1 cup Whole Spelt flour 75 grams
- ¾ cup Coconut sugar 65 grams
- ½ teaspoon of vanilla essence
- 2 Flax eggs Made with ground flaxseed and water
- ½ teaspoon of bicarbonate of soda
- ½ teaspoon of baking powder
- 1 table spoon 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
Watch me Make it (Video)
Instructions
- Start by preparing the flax eggs. Use 1 tablespoon of ground flax seeds with 2½ tablespoons of warm water per egg. Since this recipe uses two eggs, double the quantities as listed in the ingredients. Mix well and leave to set for 15 20 minutes.
- Preheat the oven to 180°C.
- Peel the bananas, place them in a mixing bowl, and mash them with a fork until smooth.
- Add the olive oil, vinegar, and plant-based milk to the mashed bananas and stir well.
- Stir in the coconut sugar and vanilla essence until fully combined.
- Add the cacao powder and prepared flax eggs, mixing thoroughly.
- Fold in the two types of flour (you can sieve them if you prefer, but it s not essential).
- Add the bicarbonate of soda and baking powder, then give everything a final good stir.
- Lightly grease 12 silicone muffin cases with olive oil and fill each one about three-quarters full with the cakemixture. Break up the dark chocolate into chunky pieces and place them on top of each muffin.
- Bake in the preheated oven for 25 minutes at 180 degrees centigrade.
- Remove from the oven, allow to cool on a rack, and enjoy!
Notes & Suggestions
Use very ripe bananas. The darker and softer they are, the sweeter and more flavourful your muffins will be.
Don't overmix the batter. Once you add the flour, gently fold everything together. Overmixing can make the muffins dense instead of soft and fluffy.
Chunky chocolate tip: Chop a good-quality dark chocolate bar into chunks.
Check for doneness. Insert a toothpick into the centre. If it comes out mostly clean (a bit of melted chocolate is fine), they're ready.
Serve: With a dollop of strawberry cherry ice cream, strawberries and chocolate go wonders together.
Storage: Cover the muffins and store at room temperature for 4 - 5 days, 7 days in the refrigerator, or freeze for up to 3 months. They reheat really well. Thaw for several hours or overnight, and reheat in the oven, microware or air-fryer.
Nutrition Profile
Nutrition
Easy Vegan Chocolate Banana Muffins
Serving Size
1 muffin
Amount per Serving
Calories
205
% Daily Value*
Fat
8.5
g
13
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
3
IU
0
%
Vitamin C
4
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
Share on Facebook Pin Recipe Tried This Recipe?Mention @dishingoutplants on Instagram or tag #dishingoutplants
