Vegan Double Chocolate Banana Muffins
Indulge in the rich, chocolatey goodness of vegan double chocolate banana muffins that will satisfy your sweet tooth and leave you wanting more.
Equipment
- muffin tin
- mixing bowls
Ingredients
For the Flax Egg
- 1 tbsp flax meal
- 2½ tbsp water
For the Muffins
- 2 medium ripe bananas
- 1½ tsp baking soda
- ½ cup coconut sugar
- 3 tbsp maple syrup
- ¼ cup tahini
- ¼ tsp sea salt
- ¼ tsp cinnamon
- 2 tbsp avocado oil
- ¾ tsp vanilla extract
- ½ cup cocoa powder
- ¾ cup gluten-free oats
- 1¼ cup almond flower
- ⅓ cup chocolate chips (dairy-free if needed)
Instructions
- Make your flax egg: In a small bowl, combine the flax meal and water. Allow sitting for 5 minutes while it thickens.1 tbsp flax meal, 2½ tbsp water
- Prep: Preheat the oven to 350°F. Line a muffin pan with 9 cupcake wrappers.
- Mash bananas and flax egg: Add bananas and your flax egg in a large bowl. Mash well to combine.2 medium ripe bananas
- Make the batter: Add coconut sugar, baking soda, cinnamon, maple syrup, tahini, sea salt, avocado oil, cinnamon, and vanilla in the same bowl. Whisk well to combine. Then, add cocoa powder, and mix again.1½ tsp baking soda, ½ cup coconut sugar, 3 tbsp maple syrup, ¼ cup tahini, ¼ tsp sea salt, ¼ tsp cinnamon, 2 tbsp avocado oil, ¾ tsp vanilla extract, ½ cup cocoa powder
- Add remaining ingredients: Add your almond flour and oats. Stir to combine. Note: if your batter is too runny, add a little almond flour, one tablespoon at a time. The runny batter could be due to the size of your bananas.¾ cup gluten-free oats, 1¼ cup almond flower, ⅓ cup chocolate chips
- Fill muffin tin: Add batter to the liners, filling them almost all the way using a cookie scoop. Add any additional chocolate chips at this point.
- Bake: Place the muffin tin in the oven and bake for 27-33 minutes, or until a toothpick comes out clean when inserted. Serve and Enjoy!
Notes
Calories are an estimate and may vary
Nutrition
Calories: 365kcal