Vegan Chocolate Banana Muffins
Recipe from Two Peas and Their Pod
Chocolate for breakfast? YES! You will never know these chocolate banana muffins are healthy because they are SO good!
Servings: 14
Calories: 187kcal
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup Dutch processed cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ripe bananas, mashed (1 1/2 cups)
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 3/4 cup vegan mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, stir together mashed bananas, coconut oil, almond milk, and vanilla extra. Add the banana mixture to the dry ingredients and stir until combined. Stir in 1/2 cup of the mini chocolate chips.
- Spoon batter into prepared muffin cups. Sprinkle remaining mini chocolate chips over the tops of each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving. Enjoy!
Notes
If you need the muffins to be vegan, make sure you use vegan chocolate chips. If you need the muffins to be gluten-free you can use all-purpose gluten-free flout. The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.
Nutrition
Serving: 14g | Calories: 187kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 132mg | Potassium: 172mg | Fiber: 2g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.7mg