Soft, fluffy and healthier double chocolate banana muffins that happen to be vegan! Chocolate is always the best way to start your day!
You ever have one of those days at work where you are emotionally drained? Well, I had one of those recently and just needed chocolate. Lots and lots of chocolate. And what better way to enjoy chocolate than to eat it first thing in the morning for breakfast, right?
I have my go-to double chocolate muffins but wanted to incorporate some bananas into the mix. I usually eat a banana every day so this would be a great way to include it into my breakfast.
These muffins are healthier than your typical bakery style double chocolate muffins and are also vegan. Just make sure you use vegan baking chips if that's what you need.
My family and I gobbled up these muffins in no time. Addie saw some bits of banana poking through the muffins and asked if it was pumpkin. When I told her it was banana, she complained a bit, but the then I looked up again and she had scarfed the rest of the muffin down and had chocolate all over her face. That, my friends, is a happy camper.
Vegan double chocolate banana muffins
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 1/3 cups banana, mashed
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 cup chocolate chips of choice
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
In a medium sized bowl, mix together the banana, applesauce and melted coconut oil. Transfer this to the large bowl and gently fold everything together until a few streaks remain.
Fold in the chocolate chips and evenly distribute the batter into the muffin pan, filling each well about 3/4 full. If desired, sprinkle additional chocolate chips on top for a prettier presentation.
Bake in your preheated oven for 10 minutes. Then turn down the temperature to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving. Store muffins in an airtight container at room temperature or in the refrigerator. They will keep for several days and can also be frozen and thawed.
Yield: 12 muffins
Source: Barely adapted from Baker by Nature