Vegan Chocolate Banana Muffins
Author:Super satisfying, insanely delicious, Vegan Chocolate Banana Muffins. Fudgy, perfectly sweet, easy to make with no mixer required!
Ingredients
- 3 medium ripe and spotty bananas , (choose bananas about 8 inches in length. Once peeled the total weight of the 3 bananas should be about 375g / 13 oz. A few grams either side is ok though. It doesn’t have to be absolutely exact.)
- 6 tablespoons nut or seed butter , it should be drippy and not dry
- ¼ cup maple syrup , (real maple syrup not pancake syrup)
- 2 teaspoons vanilla extract
- ½ cup (100 grams) sugar of choice , any works here, white, brown, cane, turbinado, coconut..just use whatever you have.
- ¾ teaspoon fine sea salt , not table salt
- 1¾ cup (218 grams) all-purpose, spelt or wholewheat flour , (if in the UK plain flour is the equivalent of all-purpose)
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup (50 grams) cocoa powder
- ½ cup (85 grams) dairy-free chocolate chips , plus a handful extra for sprinkling the tops
INSTRUCTIONS
- Preheat oven to 425°F (218 °C) and place an oven shelf in the center of the oven. The oven temperature is not a mistake. For the best muffins, they need to go in high.
- Grease or line a 12 well or two 6 well muffin pans.
- Mash the bananas really well with a fork or potato masher until they are a slightly lumpy puree.
- Add the nut/seed butter, maple syrup, vanilla extract, sugar and salt to the bananas and whisk together until really well combined.
- Add the flour, baking powder, baking soda and cocoa powder and fold it in gently BY HAND (not with a mixer, food processor or blender) until everything is just combined. Do not over mix because it will affect the texture and rise of the muffins.
- Finally, add the chocolate chips and fold them through just enough to distribute them evenly.
- Spoon the batter into the prepared muffin pan and sprinkle the tops of each with a few more chocolate chips.
- IMPORTANT- Place the muffins in the oven on the middle shelf and set a timer for 5 minutes. Once the 5 minutes has passed, immediately turn the oven down to 375°F (190°C) without peeking or opening the door and cook for a further 13 - 14 minutes. Don't skip this temperature trick. It makes a HUGE difference.
- Check them with a toothpick, skewer or thin knife inserted into the middle of one muffin and if it comes out mostly clean then they are done. You might get some melted chocolate but there should be no visible wet batter. It is important not to over-bake these muffins. If anything they are better very slightly underdone to keep their moist fudginess.
- Remove from the pan and place on a wire rack. Allow to cool, although I do recommend eating one (very carefully) while still hot...Purely for research purposes of course...
NOTES
Store in an airtight container with some paper towels top and bottom to absorb any moisture, or freeze for up to 3 months.
NUTRITION
Serving: 1muffin | Calories: 237kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Sodium: 218mg | Potassium: 324mg | Fiber: 4g | Sugar: 20g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
