Vegan Chocolate Banana Muffins

Here are the ingredients you will be needing to make these vegan chocolate banana muffins:

Here's a quick rundown on each one:

• Bananas - These must be really ripe and spotty. If they aren't it will make the batter difficult to mix and affect the texture and sweetness of the muffins.
• Flour - You can use all-purpose flour (plain flour in the UK), spelt flour or wholewheat flour in this recipe. Make your muffins wholegrain by using spelt or wholewheat flour. Spelt is an amazing flour when you want a light fluffy texture and the nutrients of a wholegrain flour. It gives a much better result than wholewheat.
• Nut/seed butter - The source of fat in the recipe. Fat is necessary for a good texture and in this recipe it helps with the fudginess and richness. That's why I use it instead of oil or vegan butter. It also helps the muffins stay fresh longer (not that that will be much of an issue ;O)
• Sugar & maple syrup - We are using a mix of both. Both sweeten, the sugar gives structure and the maple syrup adds more fudginess. You can use any sugar you like. White sugar, cane sugar, brown sugar, coconut sugar are all fine. Keep your muffins refined sugar-free by using coconut sugar.
• Chocolate chips - I like to use semi-sweet chocolate chips in my baking. Most dark chocololate chips are naturally vegan but be sure to check the label when shopping just in case. You can also use the same amount of chopped up dairy-free free chocolate bar if you prefer but it will melt into the batter. Chocolate chips are designed not to melt and so will hold their form better.
• Cocoa,baking powder and baking soda - Cocoa to make the muffins chocolate flavour and also to add acidity. Baking powder and baking soda are necessary to leaven the muffins. Baking powder as per usual in baked goods, and baking soda too because it reacts with the acidic cocoa creating extra bubbles and lift. This provides the extra leavening that eggs would in a non-vegan recipe.
• Salt & vanilla - For flavour. Salt is just as important for enhancing flavours in sweet recipes as it is savoury. Use good quality sea salt and not table salt. Vanilla adds another flavour layer.

As for equipment, all you need is a muffin pan. I can't recommend USA Pan Muffin Pans highly enough. I absolutely love mine and nothing ever sticks in it. You don't even need to use liners. I will never use another brand.

I don't recommend you make any major changes to this recipe, except for the ones I have suggested, like using certain other flours, sugars or nut/seed butter, but you can add mix-ins of choice without affecting the chemistry of the recipe. Nuts, seeds or dried fruit would all work well. Add no more than 1 cup total. I think some walnuts would be really great!

If you love pumpkin, be sure to check out my Chocolate Pumpkin Muffins. They are a spin-off of this recipe that you are sure to enjoy!

Let the muffins cool completely on a wire rack before storing. If there is any warmth in them at all, as soon as they go into a sealed container condensation will happen, and that means damp muffins.

Once they are completely cool, pop them in an airtight container with some paper towels top and bottom to absorb any moisture.

Need to store leftover muffins for more than a couple of days? Then the freezer is your best option. These vegan chocolate banana muffins freeze extremely well for up to 3 months. Pop them into a freezer bag or a freezer-safe container and place them carefully in the freezer. When you want them, remove them from the freezer and let them defrost for a couple of hours at room temperature. You can make them taste oven-fresh again by warming them gently in the oven at 350°F (175 °C) for about 7 minutes.

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