Vegan Chocolate Banana Muffins
User Reviews
5
Vegan Chocolate Banana Muffins
Description
Vegan Chocolate Banana Muffins bring together whole wheat pastry flour and cacao powder as the dry base, complemented by ripe mashed bananas for natural sweetness and moisture. Almond butter adds richness and helps bind the batter, while plant-based yogurt contributes to the texture and tenderness. Maple syrup serves as the sweetener.
The batter includes baking powder and salt for leavening and flavor balance, with chocolate chips stirred in for pockets of melted chocolate. Baking at 350°F in lined muffin tins ensures even cooking and a soft crumb. Muffins are topped with extra chocolate chips before baking for added texture.
These muffins suit breakfast, snacks, or dessert for those seeking a dairy- and egg-free treat. The use of whole wheat pastry flour creates a mildly nutty flavor and less dense crumb than regular whole wheat flour, while the cacao powder enriches the chocolate profile.
Bananas must be ripe for sweetness and moisture; unripe ones can be ripened by brief baking. Plant-based yogurt can be substituted with nut milk and an acid for a similar effect, and maple syrup can be swapped with coconut sugar (adjusting yogurt quantity accordingly). The recipe advises against overmixing to maintain tender muffins.
Ingredients
- 1 c whole wheat pastry flour Note 1
- 1 teaspoon baking powder
- 4 tablespoon cacao powder
- ¾ c chocolate chips any size, vegan
- ¼ teaspoon salt
- 1 c banana 2 large or 3 small ones, see Note 2, ripe
- ¼ c almond butter can be replaced with peanut butter
- ⅓ c plant-based yogurt Note 3, such as cashew or soy
- 1 teaspoon vanilla extract
- ½ c maple syrup Note 4
Instructions
- Preheat the oven to 350 F and line a 12-count muffin tin with cupcake liners or if you don't mind oil, spray each cavity with a non-stick spray. You can also use a silicone muffin tin like this. It doesn't require greasing or liners.
- In a large bowl whisk together whole wheat flour, cacao powder, baking powder, salt and ½ cup of chocolate chips.
- Add bananas into a medium bowl and mash them with a fork or cocktail muddler. Add almond butter, yogurt, vanilla extract and Maple syrup and give everything a nice whisk.
- Make a well in the dry ingredients, then slowly pour wet ingredients into the center. Using a hand whisk gently mix the ingredients. Stop mixing when the batter is just barely combined. Don't overmix.
- Spoon the batter evenly into each cup or liner filling each halfway full. Top each muffin with the remaining chocolate chips and bake for 25 minutes. You can check the doneness by inserting a toothpick in the center of a muffin. It should come out with fewer crumbs.
- Remove muffins from the oven, let them cool for 10 minutes and then remove from the cavities.
Notes
- Ripe bananas are essential; if unripe, ripen them in a 350°F oven for 5-7 minutes before mashing.
- Whole wheat pastry flour can be replaced with all-purpose flour or a half-and-half mix with whole wheat for lighter texture.
- If no plant-based yogurt is available, substitute ⅓ cup nut milk plus 1 teaspoon apple cider vinegar or lemon juice for acidity.
- Maple syrup may be replaced with coconut sugar; increase yogurt amount to ½ cup if doing so.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 972 kcal
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 152.6g | 51% |
| Protein | 17g | 34% |
| Fat | 38.2g | 59% |
| Saturated Fat | 4.9g | 25% |
| Sodium | 373mg | 16% |
| Potassium | 117mg | 2% |
| Fiber | 17.8g | 71% |
| Sugar | 75.4g | 151% |
| Calcium | 1097mg | 110% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
