Vegan Chocolate Banana Muffins
Take your banana bread to the next level with these chocolatey muffins!
Servings: 9
Equipment
- Muffin tin
Ingredients
- 4 small very ripe bananas covered in brown speckles is ideal
- ⅓ cup unsweetened applesauce
- 1 tbsp maple syrup
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
- 1 cup oat flour I grind my own in my blender using old fashioned rolled oats
- ¼ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup dark chocolate chips + more for sprinkling on top
Instructions
- Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
- In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, vanilla, salt, and maple syrup. Stir well.
- If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, almond flour, and cocoa powder, into a small bowl and whisk to break up any lumps.
- Pour the flour mixture into the wet ingredients and stir until combined.
- Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with more chocolate chips.
- Bake for 26 minutes. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
- Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!