Vegan Chocolate Banana Muffins

These Vegan Chocolate Banana Muffins are a delightful treat for breakfast, dessert, or a snack. Packed with rich cocoa flavor and the natural sweetness of ripe bananas, they are both nutritious and delicious. These muffins are made with spelt or wholemeal flour, making them a wholesome choice. Enjoy these moist, chocolatey muffins with a cup of coffee or tea for a satisfying vegan indulgence.

Ingredients

  • Cacao Powder: ⅓ cup (100% cacao powder)
  • Boiling Hot Water: ⅓ cup
  • Spelt or Wholemeal Flour: 1 ½ cup
  • Ripe Bananas: 2 large or 3 medium/small (the riper, the better for sweetness)
  • Coconut Sugar or Xylitol: ½ cup (for lower sugar muffins)
  • Plant Milk: ⅓ cup
  • Apple Cider Vinegar or Lemon Juice: 1 tbsp (optional, to sour the milk)
  • Chia or Flax Meal: 1 tbsp
  • Water: 2 tbsp
  • Chopped Dark Chocolate or Chocolate Chips: 150 g (70% cacao solids or above)
  • Vanilla Extract: 1 tsp
  • Baking Powder: 1 tsp
  • Bicarbonate/Baking Soda: ½ tsp
  • Fine Salt: Pinch

Instructions

Preparing the Oven and Muffin Cases

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Muffin Cases: On a large baking tray, lay out 12 muffin cases ready to be used.

Preparing the Chia/Flax Egg and Plant Milk

  1. Make the Chia/Flax Egg: In a small bowl, mix your chia/flax meal with the water and leave to form a gloopy texture for about 5 minutes.
  2. Curdle the Plant Milk: In another small bowl, mix your plant milk with the apple cider vinegar or lemon juice (if using) and leave to curdle.

Preparing the Wet and Dry Ingredients

  1. Mix Cacao Powder and Water: Meanwhile, mix your cacao powder with the hot water in a separate bowl until completely smooth.
  2. Combine Dry Ingredients: In another separate bowl, mix your flour, coconut sugar, baking powder, ⅔ of your chopped chocolate pieces, bicarbonate/baking soda, and a pinch of salt until very well combined.

Preparing the Bananas

  1. Mash the Bananas: Smash your bananas with a fork on a chopping board until they are a smooth, gloopy texture. If you prefer, you can use a blender to achieve a smoother consistency, adding a bit of plant milk if needed.

Combining the Wet Ingredients

  1. Mix Wet Ingredients: In a separate bowl, combine the cacao mix, chia/flax egg, mashed bananas, vanilla extract, and the curdled plant milk (or an extra tablespoon of plant milk if you didn’t use vinegar).

Mixing Wet and Dry Ingredients

  1. Fold Wet into Dry: Add your wet ingredients to the dry ingredients. Fold gently with a wooden spoon for about 10-15 seconds until roughly combined. Avoid over-mixing to keep the muffins light and airy.

Filling the Muffin Cases

  1. Fill the Cases: Use two metal spoons to divide the mixture evenly among the 12 muffin cases. Each case should take roughly one large tablespoon of mixture. Top up with any leftover mix to ensure even cooking.
  2. Add Chocolate Topping: Sprinkle the remaining chopped chocolate onto the top of each muffin for a crunchy texture.

Baking the Muffins

  1. Bake: Bake in the middle of your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick or slim knife into a muffin; if it comes out clean, they are done.
  2. Cool: Once baked, remove from the oven and let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Muffins

  1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
  2. Mix Ingredients Separately: Mixing wet and dry ingredients separately before combining helps to ensure an even distribution and minimizes over-mixing.
  3. Avoid Over-Mixing: Over-mixing the batter can result in dense, flat muffins. Mix just until combined.
  4. Even Filling: Ensuring each muffin case has an equal amount of batter will help the muffins cook evenly.
  5. Baking Time: Avoid opening the oven door during the initial baking time to prevent the muffins from going flat.

Nutritional Information (per serving)

  • Calories: 311 kcal
  • Carbohydrates: 45 g
  • Protein: 6 g
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Sodium: 120 mg
  • Potassium: 300 mg
  • Fiber: 6 g
  • Sugar: 15 g
  • Vitamin A: 150 IU
  • Vitamin C: 5 mg
  • Calcium: 80 mg
  • Iron: 3 mg

Conclusion

These Vegan Chocolate Banana Muffins are a perfect blend of rich chocolate and sweet bananas, making them a delicious and healthy treat for any time of the day. Enjoy them fresh out of the oven or store them for a quick snack on the go. Happy baking!