Chocolate Banana MUffins

5 from 2 votes

Vegan chocolate banana muffins made with whole wheat flour. These are dainty little treats that is also perfectly acceptable as breakfast 🙂 These are also refined sugar free, easy to make and wonderful make ahead recipe. Amazingly soft, moist, with subtle banana flavor and delightful chunks of dark chocolate, these muffins are great for breakfast as well as snacking.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: chocolate banana muffins

Servings: muffins

Calories: 158kcal

Author: Harini

Ingredients

Wet ingredients

3 medium bananas over ripe, peeled and mashed, around 1.25 cups
1/2 cup coconut sugar
1/4 cup oil canola or light olive oil
1/3 cup cashew yogurt or Greek yogurt
1/2 teaspoon vanilla extract or powder

Dry Ingredients

1.25 cups whole wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/4 cup dark chocolate chopped

Instructions

Preheat oven at 180 C or 325 F. Grease and dust a muffin tin or place paper liners.
Place peeled over ripe bananas in a bowl and mash them very well.
To that add 1/4 cup canola oil or olive oil, 1/2 cup yogurt, 1/2 cup sugar, 1/2 teaspoon vanilla extract or bean powder.
Sift 1 1/4 cup whole what flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder and 1/4 cup unsweetened cocoa powder over the wet ingredients or in a separate bowl.
Mix very well with a spoon.
Combine dry and wet ingredients, mix well to make the muffin batter. It will be quite thick.
Spoon in the batter into muffin tin lined with paper liners. Push one or two squares of dark chocolate into each tin.
Bake in the preheated oven for 12-15 minutes Let cool in the pan for 3-4 minutes. Serve chocolate banana muffin warm.

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