Description
These vegan chocolate banana bread muffins are a moist, rich, and flavorful treat perfect for breakfast, snacks, or dessert. Combining ripe bananas with cocoa and dark chocolate, these muffins offer a deep chocolate taste while remaining dairy-free and egg-free. They bake quickly and easily in a standard muffin tray, making them a convenient and indulgent vegan bake for any occasion.
Ingredients
Wet Ingredients
- 360 g / 1½ cups mashed very ripe bananas
- 50 g / ¼ cup mild coconut oil or nut butter (such as hazelnut) (for oil-free version)
- 150 ml / ½ cup + 2 tbsp lukewarm soy milk (or other plant milk)
- 200 g / 1 cup sugar (demerara or coconut sugar)
Dry Ingredients
- 50 g / ½ cup unsweetened cocoa powder
- 1¼ tsp baking powder
- ¾ tsp baking soda
- 180 g / 1½ cups all-purpose wheat flour or gluten-free flour mix
- ½ tsp fine sea salt
Optional Ingredients
- 100 g / 3½ oz vegan 70% dark chocolate, diced small
- Chopped hazelnuts, for decoration
Instructions
- Preheat Oven and Prepare Tray: Heat the oven to 180° C / 355° F and place a standard 12-hole muffin tray ready for baking.
- Combine Wet Ingredients: In a large bowl, mix the mashed bananas together with the coconut oil (or nut butter), plant-based milk, and sugar until the mixture is well combined and smooth.
- Sift and Incorporate Dry Ingredients: Using a sieve over the bowl, sift the cocoa powder, baking powder, baking soda, flour, and salt into the wet ingredients. Gently fold the dry ingredients into the wet batter by making small circles in the center, slowly incorporating all dry ingredients to avoid lumps.
- Add Chocolate Chunks: Fold in the diced vegan dark chocolate, reserving a small portion if desired to decorate the muffins on top before baking.
- Fill Muffin Tray and Decorate: Evenly distribute the batter into the 12 muffin holes, filling each to a similar level. Optionally, sprinkle reserved chocolate pieces and chopped hazelnuts on top for extra decoration and texture.
- Bake Until Done: Bake the muffins for 22-23 minutes or until a toothpick inserted in the center comes out mostly clean but the muffins remain moist. Remove from oven and allow the muffins to cool completely before serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Substitute coconut oil with nut butter for an oil-free version.
- Lukewarm soy or other plant-based milk is best to help mix ingredients evenly.
- You can use gluten-free flour to make these muffins gluten-free.
- Adding chopped hazelnuts on top adds a pleasant crunch and nutty flavor.
- Check the muffins a few minutes before time as oven temperatures vary.
