Start your morning off right with a cup of coffee and one of these delicious vegan double chocolate banana muffins naturally sweetened with maple syrup and chock full of vegan chocolate chips.
These vegan double chocolate banana muffins are the perfect baked good to have around for snacking or paired with a smoothie for breakfast. They freeze well so you can totally bake up an extra batch for later. I find myself reheating them as a pre-workout snack often.
You are going to absolutely love these fluffy and ultra chocolate-y muffins made with a few simple ingredients you probably already have on hand. Speaking of chocolate, if you are looking for a fun banana bread recipe you can also check out this vegan chocolate swirl banana bread recipe!
STEP 1: Preheat your oven to 350 degrees Fahrenheit and spray muffin tin with cooking spray.
STEP 2: Combine the ground flax seed and water in a small dish to make your flax egg. Stir with a fork and set aside for 5 minutes until get forms.
STEP 3: Mash bananas with a fork and transfer to a large mixing bowl with the flax egg, milk, oil, and vanilla extract. Stir well with a spoon.
STEP 4: In a small mixing bowl, whisk together the dry ingredients. Add the dry ingredients to the larger bowl with the wet ingredients and stir just until there are no more large clumps of flour. Try not to over stir. Pour in the chocolate chips and stir to distribute through dough.
STEP 5: Add dough to muffin tin, evenly dividing it between the 12 muffin wells. Sprinkle the tops of the muffins with a few extra chocolate chips if desired for a prettier presentation. (I mean – who doesn’t love a few extra chocolate chips!) Bake for 18-20 minutes or until toothpick inserted into center of a muffin comes out clean.
Store these in an airtight container on the counter for up to 3 days. You can also store them in the freezer for up to 3 months. I usually freeze mine and just pop it into the microwave for 30 seconds to reheat it whenever the craving hits. 😉
You sure can! I used a frozen banana in the first batch of these muffins I made. To use frozen bananas in baking, make sure that you give them bit of time to defrost. You’ll notice that they release some liquid as they defrost – don’t toss it! Just add that into your bowl with the rest of your wet ingredients.
I like to use an ice cream scoop to add the batter to my muffin tin. It makes it so much easier to evenly fill each muffin well. One scoop full seems to be just the right amount of batter to fill each well 3/4 of the way full.
You can usually keep banana muffins in an airtight container on the counter for up to 3 days. After that, I would move them to the freezer. Muffins can be stored in the freezer for up to 3 months.
Start your morning off right with one of these vegan double chocolate banana muffins and a cup of coffee. Vegan, dairy-free, and naturally sweetened – a perfect snack!
Prevent your screen from going dark
Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin with cooking spray
In a large mixing bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
Add the bananas to the mixing bowl and mash the bananas well with a fork. Stir in the oil, soy milk, maple syrup, and vanilla. Set aside.
In a small bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
Add the chocolate chips. Stir to combine.
Divide batter evenly between 12 muffin cups.
Bake 18-20 minutes or until toothpick inserted into the center of a muffin comes out clean.
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 180mg | Potassium: 218mg | Fiber: 4g | Sugar: 15g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
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