Vegan Banana Double Chocolate Muffins

1 Dozen
35 min

Hello!


Happy holidays! I love the holidays and all the food that goes with it! such as cookies,

Pies, tarts, cakes, and of course muffins! Lol


Today I am making something completely different. I am making vegan muffins. Don’t let the word vegan scare you. Seriously, don’t leave! Stay, keep reading …. You will not notice that these muffins are made out of plant-based ingredients! The muffins are very chocolaty, banana-ey, moist … you name it!

Vegan Banana Double Chocolate Muffins

Recipe details

  • 1  Dozen
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 2 large ripe bananas
  • 1/2 cup dark brown sugar
  • 2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container- DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 cup dark unsweetened cacao powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup soy milk
  • 1/2 cup fresh brewed coffee
  • 1/2 cup maple syrup
  • 1/4 cup agave
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips

Instructions


Preheat oven to 425 degrees F.
Line a muffin pan with cupcake liners. Set aside.
In a large bowl or using your stand mixer, mash the bananas (If using a mixer, mash them on medium speed).
Add the sugar and mix.
Meanwhile in a large bowl, sift the flour, cacao powder, baking powder, baking soda and cinnamon. Whisk to combine the ingredients.
Add the maple syrup, olive oil, agave, vanilla, coffee and milk to the mashed bananas and mix.
Add the dry ingredients to the mashed bananas bowl. Mix gently (on low speed) until all ingredients are fully combined for about 30 seconds. Don’t over-mix or the muffins will be tough.
Add 1/2 cup chocolate chips and fold with a spatula.
Scoop evenly into a prepared muffin tin.
Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
Bake at 425 degrees for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and continue to bake for 15 minutes or until a toothpick comes out *almost* clean. 

Comments

Next