Banana Chocolate Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Banana Chocolate Muffins are simple and delicious muffins made with only 6 ingredients, no eggs, no dairy, and no refined sugar. They're a great way of fixing a sweet craving.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-chocolate-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 208.3kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cup Mashed Banana equivalent to 3 large bananas
½ cup Unsweetened Cocoa Powder
½ cup Unrefined Cane Sugar I use rapadura sugar, brown sugar works too
¾ cup Lukewarm Almond Milk (note 1)
⅓ cup Light Olive Oil (note 2)
1 ½ cup Self-Rising Flour (note 3)

Optional - recommended for Flavor

½ cup Chocolate Chips
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray with cooking oil spray. Set aside.
In a small bowl or a large jug, whisk cocoa powder, brown sugar, lukewarm milk, and light olive oil until no more lumps of cocoa powder are visible. Set aside.
In a large mixing bowl, mash the banana with a fork. For the best texture, measure the amount with precision by packing the mashed bananas in measuring cups and sweeping off the excess on top.
Add self-rising flour, the chocolate milk-mixture made before, and vanilla extract if used.
Stir with a rubber spatula until well combined and no lumps of flour can be seen.
Fold in the chocolate chips if used, and stir to combine evenly.
Divide the batter evenly into the prepared muffin pan.
Bake the muffins on the center rack for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.

Notes

Note 1: Any plant-based milk works, like oat milk, soy milk, or cashew milk.

Note 2: Any light-flavor oil works.

Note 3: 1 1/2 cup of self-rising flour is equivalent to 1 cup of all-purpose flour and 3 teaspoons of baking powder.

Gluten-free option: Use 1 cup of Bob's Red Mill 1:1 gluten-free flour blend and 1/2 cup oat flour. + 3 1/2 teaspoon baking powder.

Nutrition