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Vegan Chocolate Banana Muffins
www.theconsciousplantkitchen.comThese moist vegan chocolate banana muffins are perfect for breakfast or a snack of for a kid's lunchbox.
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/vegan-chocolate-banana-muffins/ or scan the QR code here ➡️
Servings: 12 muffins
Calories: 145.9kcal
Ingredients
- 1 ⅓ cup Mashed Banana 4 small ripe bananas with many black spots on their skin
- ⅔ cup Almond Milk
- ¼ cup Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- ½ cup Coconut Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Unsweetened Cocoa Powder
- 1 ½ cup All-Purpose Flour or spelt flour
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups, or grease your tray with coconut oil. Set aside.
- Peel the ripe bananas, mash on a plate with a fork or potato mashed until smooth. It is ok if you still have chunks of banana. Measure precisely the amount required by the recipe and place it in a large mixing bowl.
- In the large mixing bowl, combine mashed banana, almond milk, melted coconut oil, and vanilla.
- Stir in cocoa powder, coconut sugar, salt, baking powder, and baking soda until smooth and well combined. Now add the all-purpose flour in two equal batches. Stir between each batch until smooth and completely incorporated. You want a smooth batter with no flour lumps - it is ok to have banana lumps!
- Stir in 1/2 cup dark chocolate chips in the batter if desired.
- Transfer the batter evenly into the 12 muffin holes.
- Bake for 25-35 minutes or until set on top and a skewer inserted in the center of the muffin comes out clean
- Cool on a rack for 1 hour before serving. Note that the muffin paper cups can stick to the batter if your muffins are still hot. They always peel off better the next day.
- Store in the fridge for 7 days, in an airtight container or cake box.
- Freeze in an airtight box and thaw at room temperature the day before.
Notes
Flour: This recipe doesn't work with almond flour, coconut flour, or oat flour. You must use all-purpose flour or spelt flour.
Nutrition
Serving: 1muffin | Calories: 145.9kcal | Carbohydrates: 24.7g | Protein: 2.3g | Fat: 5.1g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 209.9mg | Potassium: 134mg | Fiber: 1.8g | Sugar: 7.5g | Vitamin A: 16IU | Vitamin C: 2.2mg | Calcium: 42.3mg | Iron: 1.1mg | Magnesium: 19.3mg | Phosphorus: 42.8mg | Zinc: 0.3mg