Banana Chocolate Muffins
Prep. Time
20 minutes
Cook Time
25 minutes
Servings
15 muffins
Difficulty
Challenging
Nut-Free, Soy-Free, dairy-free, egg-free
If you’re in the mood to bake something cozy and a little bit messy (in the best way), these muffins are just the thing. A quick mix of simple ingredients, a little whisking, and before you know it, your kitchen smells like pure happiness.
I made these with a balance of great and healthy ingredients, that compliment each other to serve my kids the yummiest chocolate muffin! It can be wrapped as a snack on the go or frozen and used later, when you have unexpected guests you want to impress!
These muffins come out golden, gently crisp on top, soft and tender inside — the kind of bake that disappears almost as quickly as it cools. So grab a bowl, get a little flour on your sleeves, and let’s get baking. Warm muffins are only a few good whisks away...
Ingredients
-Dry ingredients-
7oz (200g) whole-grain spelt flour
3.5oz (100g) all-purpose flour
2oz (60g) unsweetened pure cocoa powder
2oz (60g) chocolate-flavored powder (sweetened quick cocoa mix)
3 tbsps plant-based chocolate chips
1 tsp baking powder
4.7oz (135g) brown coconut sugar
-Wet ingredients-
1 riped banana, mashed
1.25 cup plant-based milk + 1 tbsp flaxseed meal + 2 tsps apple vinegar
3.5oz (100g) plant-based unsalted butter, melted (follow my recipe here, or use store-bought; for a soy-free butter, choose an option that is free of this allergen)
3 tbsps coconut oil, unrefined, melted
0.5 cup apple sauce
Instructions
Preheat the oven to 370F/190C.
Place muffin paper or silicone cups in a muffin baking pan.
In a large mixing bowl, combine all the dry ingredients and mix.
In a measuring cup, combine the milk, flaxseed and apple vinegar, and mix for 30 seconds.
Pour the mixture to a second mixing bowl.
Place the butter and coconut oil in a microwave-safe dish, and heat it for 30 seconds. Stir once out of the microwave, and if it hasn't completely melted, reheat for 30 more seconds.
Add the melted butter and oil as well as the rest of the wet ingredients to the second mixing bowl. Mix well until consistent.
Gradually add the dry mixture into the second bowl with the wet ingredients, and whisk everything together until consistent.
Pour the batter to each muffin cup up to 3/4 of the cup height.
Immediately place in the oven and bake for 25 minutes, or until the top has a crust and the muffin is stable by touch.
Place on a cooling rack and serve warm.
Notes
The pure cocoa powder can be exchanged with more sweetened quick cocoa mix, which requires reduced amount of sugar (take it down to 3.5oz/100g).
You can use refined coconut oil if preferred, or only plant-based butter instead of half and half as it appears in the recipe.
For a nut-free and/or soy-free muffins, pick a plant-based milk that is free of these allergens.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!