There is something about it that's sweet, bitter, velvety, and indulging. Chocolate muffins are no exception, either. My vegan Double Chocolate Banana Muffins are rich, moist, but not overly sweet. They are great with coffee or tea in the morning or afternoon snack.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert, Breakfast & Brunch
Cuisine: American, American Inspired
Servings: 12regular size muffins
Author: Plant-Based Matters
Ingredients
1 3/4cupsall-purpose flour
2tbspraw cacao powder
2 1/2tspfinely ground dark roast coffee beans(or any coffee beans of your choice)
2tspbaking powder
1tspbaking soda
1/4tspsalt
3-4bananas(makes about 1 1/4 cups puréed/mashed bananas)
1/3cupsugar(I use cane sugar)
1/4cupneutral oil(I use sunflower oil)
1/4cupunsweetened soymilk(or any unsweetened plant-based milk)
1tspvanilla extract
3/4cupsemi-sweet chocolate chips
Instructions
Preheat the oven at 350°F.
Mix dry ingredients. In a medium to large bowl, combine all-purpose flour, raw cacao powder, ground coffee beans, baking powder, baking soda, and salt. Whisk together to mix well. Get rid of any lumps. Set aside.
Mix wet ingredients. In another large bowl, mash bananas using a fork until smooth or puréed. Then, add neutral oil, unsweetened soymilk, sugar, and vanilla extract. Whisk together until all the wet ingredients come together.
To the wet ingredient mix, add the dry ingredient mix. Use a spatula to mix together by folding (do not overmix.) Lastly, add chocolate chips and fold again.
Pour the mixture into the regular sized silicon or parchment lined muffin tin. Do not fill to the top.
Bake them in the oven for 20-25 minutes. After 20 minutes, check the doneness by sticking skewer to the center. If it comes clean, it’s done. If it’s a bit wet, put it back in the oven and bake for another 3-5 minutes.
Take them out the oven and let cool down on a cooling rack before serving.
Notes
Ground coffee beans will enhance the chocolate taste also control the sweetness. If you are intolerant with coffee, you may skip it.
To store, keep them in a container with a lid at room temperature. Consume within 2-3 days. You should be able to keep them in the fridge for longer freshness.