Chocolate Banana MUffins
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.
Servings: 12 muffins
- 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
- 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
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.
Serving: 12muffins | Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 238mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg