This is the second try of the vegan chocolate banana muffin, and while the first round was good, I think I stepped up my game with this one. As I usually only follow recipes vaguely, I’ll produce more iterations, but this one was good enough to write a reminder for myself.
Recipe for around 16 tasty vegan chocolate banana muffins when you use a muffin tray that holds 12.
Ingredients
- 250g Flour
- 60g Cocoa Powder Unsweetened
- 150g Sugar
- 1 Sachet of Vanilla Sugar or some Vanilla Extract
- 1 Sachet of Baking Soda
- ½ tsp Salt
- 2 tsp Instant Coffee Powder
- 1 Tbsp of Chia Seeds
- 1 Tbsp White Vinegar or Apple Vinegar
- 80ml Coconut Oil melted or Sunflower Oil or Margarine
- Plantbased “Milk” (around 200ml)
- 200g Vegan Chocolate Chips/ Chunks/ Sprinkles
- 1 Banana
Vegan chocolate banana muffin instructions
- Sift the flour, baking soda and cocoa powder into a mixing bowl and add the sugar, vanilla, salt and instant coffee powder.
- Add in the oil and vinegar and stir into a thick batter.
- Swell 1 tablespoon chia seeds in warm water and add.
- Add the plantbased milk to the batter until it has a both thick and smooth texture. I can’t really say how much that needs to be but the batter should not be too runny.
- Preheat the oven to 180°C
- Add in the chocolate.
- Cut the banana in slices and fold in gently. (Unlike the vegan bananabread I use a fresh banana and I don’t mush it so there are bigger banana pieces in the muffin next to the chocolate pieces)
- Put the paper cups into the tray.
- Put a big spoon full of batter into the muffin partitions and then add a few more chocolate pieces to the tops of the muffins.
- Bake for 20-25 minutes. I usually test with a toothpick after 10 minutes. If the toothpick inserted into the center of one of the muffins comes out clean (melted chocolate is fine but wet batter is not) they are done.
- Transfer to a wire cooling rack – don’t burn your finger on the hot chocolate – allow to cool until the chocolate isn’t dangerous anymore.