Double Chocolate Vegan Muffins
These double chocolate vegan muffins are moist and fluffy, and made with whole food natural ingredients! They are sweetened with banana, and are whole grain! But you'd never know they're healthy!
Servings: 12
Calories: 113kcal
Ingredients
- 1 ½ cups white whole wheat flour
- ¼ cup coconut sugar
- ¼ cup cacao powder
- 1 teaspoon instant espresso optional
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups pureed banana about 5 bananas
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ cup mini dark chocolate chips (vegan)
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners. I prefer to use parchment paper liners as they easily peel away from the muffins!
- In a large bowl, whisk together the white whole wheat flour, coconut sugar, cacao powder, instant espresso (optional) baking powder, baking soda, and salt.
- Place ripe bananas in a food processor with the blade attachment. Pulse until bananas are smooth and pureed.
- Make a well in the center of the dry ingredients. Pour in the pureed banana, almond milk, and vanilla extract. Fold together until just combined.
- Add the chocolate chips, and gently fold into the batter.
- Using an ice cream scoop, or measuring cup, fill the muffin cups ⅔ of the way full. You should have enough batter for 12-14 muffins depending on how much batter you add to each cup. Sprinkle a few mini chocolate chips on top of each muffin.
- Place in preheated oven for 20 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Video
Notes
Tips for Making Chocolate Vegan Muffins
- For best results, don't over mix the batter. Lightly fold the wet ingredients and dry ingredients together. The batter will be a bit lumpy, but that's okay!
- If you don't have a food processor, you can mash the bananas with a fork until you get a smooth and liquid-like consistency.
- Be sure to use vegan chocolate chips to ensure that these are vegan. Many brands use milk products in their chocolate chips. Check the ingredient label before purchasing.
- Add in chopped nuts such as walnuts or pecans!
- If you don't have white whole wheat flour, you can always use all-purpose flour but it will not have the same high fiber or protein content. Another alternative is spelt flour, which is still a whole grain and works quite well in baked goods.
- If you'd like to make this gluten-free, you can substitute the white whole wheat flour with oat flour, or a 1:1 gluten-free flour mix.
- If you don't have coconut sugar, you can substitute it for organic brown sugar, organic white sugar, or maple syrup.
- I prefer to use unsweetened almond milk because I always have it on hand. However, if you have a nut allergy feel free to use oat milk or soy milk.
- Keep for 3-4 days at room temperature.
- Keep for up to 7 days in the refrigerator.
- Keep for 2-3 months in the freezer.
Nutrition
Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 173mg | Potassium: 134mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg