Vegan Double Chocolate Banana Muffins
Servings: 14 muffins
Ingredients
- 2 cups all purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 teaspoon baking soda
- 1 flax egg see notes below
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- ½ cup unsweetened applesauce
- ½ cup milk of choice
- 3 medium ripe bananas about 1 cup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½-3/4 cup chocolate chips depends how chocolatey you like it!
Instructions
- Preheat oven to 400°F. Prepare a muffin tin by lining with muffin liners.
- In a medium bowl, whisk together flour, cocoa powder, salt and baking soda.
- In a large bowl, add the flax egg, maple syrup, coconut oil and applesauce. Whisk together until fully combined (about 1 minute). Add the vanilla extract, mashed banana and milk. Whisk together until ingredients become smooth and banana is fully incorporated. Add the dry ingredients to the wet and mix using a spatula or wooden until just incorporated. At the last second, add the apple cider vinegar and mix once more. Do not over mix (this will make your muffins flat).
- Fold in the chocolate chips. The batter WILL be thick.
- Spoon the batter into the muffin tin. I add about ¼ cup of batter into each cavity. Add a few chocolate chips on top!
- Bake muffins for 5 minutes at 400°F. Without opening the oven, decrease the temperature to 350°F and bake for an additional 15-20 minutes (I typically do 17). Remove from oven and let cool for 5 minutes, after 5 minutes place on a cooling rack to cool completely.
Notes
*How to make a flax egg: combine 1 tablespoon of ground flax seed with 3 tablespoon of room temperature water, whisk and allow to sit for 15 minutes until a gel consistency begins to form.
*Note you can also use a regular egg if not vegan!
*STORAGE: These muffins will stay fresh for about 5 days in a closed container on the counter (I like to warm before serving) or they can be frozen for up to 3 months.
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