I loveee chocolate, bananas and any sort of baked good. So I extra love when those are all wrapped up into one beautiful little bite! I mean, who doesn’t like a chocolate banana muff!?
I have a tried and true chocolate banana muffin recipe that is already gluten and dairy free, but I wanted to see if I could if I could also make it vegan! Just trying to be inclusive :) For an egg replacer, I used Bob Red Mill's egg replacer for the first time and it was a total win! The end result is a perfectly balanced fudgy muffin. I made this a small batch recipe, because there’s only two of us in the house, and I’m usually the only one who eats all the baked goods!
As usual, I also used Lakanto's golden monkfruit sugar as a zero-calorie, low glycemic sugar substitute. If you don't have any, feel free to replace it with regular brown sugar.
Serving size is 1 muffin, recipe makes 6.
Please note, the nutritional information will change if you use alternate ingredients.