Vegan Chocolate Banana Muffins
Serves | 12 muffins |
Dietary | Vegan |
Meal type | Breakfast, Snack |
Website | Adapted from Two Peas and Their Pod |
Ingredients
- 1 1/2 Cups whole wheat flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 Tsp baking soda
- 1/2 Tsp baking powder
- 1/4 Tsp salt
- 4 ripe bananas (mashed)
- 1/4 cup canola oil (melted)
- 1/4 cup almond milk (or any type of milk)
- 1 Tsp vanilla
- 1/2 cup semi sweet chocolate chips
Note
These muffins freeze really well - just defrost in the microwave for 20 seconds when you are ready to eat them. I love them topped with a smear of peanut or almond butter.
Directions
1. | Preheat oven to 350 and spray a 12 cup muffin tin with cooking spray. |
2. | In a large bowl combine whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a small bowl mix together mashed bananas, coconut oil, almond milk, and vanilla. |
3. | Add wet ingredients to dry and stir until just combined. Add chocolate chips and mix to evenly distribute. |
4. | Divide batter among muffin cups and bake for 20 minutes, or until firm. Remove and let cool in the pan for about 10-15 minutes before removing. |