The Vegan Chocolate Muffins are moist, very chocolatey & super rich. These muffins contain no flour, eggs, or dairy. They are gluten-free & are rich in healthy ingredients. This is provided by peanut butter/almond butter as the base that provides moisture & body. The muffins are sweetened by the acidity in ripe bananas. They have the flavor of a dark brownie that is produced by cocoa powder. Vegan Chocolate Muffins take only one bowl & a spoon/whisk. There is no requirement for a mixer. They are fast to bake & keep. In addition, they freeze perfectly.
STATS
- Prep Time: 10 minutes
- Serving Size: 1 muffin
- Yield: 9 muffins
- Course: Snack, Breakfast, Dessert
- Cook Time: 20 minutes
- Cuisine: American
- Method: Baked
- Diet: Vegan, Gluten-Free
- Difficulty: Easy
- Total Time: 30 minutes
EQUIPMENT
- Mixing bowl
- Whisk/fork
- Measuring cups & spoons
- Muffin tin
- Paper liners/nonstick spray
- Cooling rack
INGREDIENTS:
- Three ripe, medium-sized bananas
- One teaspoon of vanilla essence
- Half a cup of natural peanut butter/almond butter
- One-fourth cup of maple syrup
- 1/4 cup of cocoa powder without sugar
- Half a teaspoon of baking soda
- One-fourth of a teaspoon of salt
- 1/3 cup vegan chocolate chips (optional)
INGREDIENT NOTES:
Bananas:
- Make your best use of brown-spotted ripe bananas when trying to get the best sweetness & texture.
Nut butter:
- Almond butter maintains a flavor-neutral. Peanut butter is added to give a stronger flavor. Blend & not lumpy.
Maple syrup:
- This provides natural sweetness & dampness. May substitute with date or agave, which works in large amounts.
Cocoa powder:
- To obtain a deep flavor, use unsweetened dark cocoa.
Vanilla:
- Cures away a cold & enhances the chocolate flavor.
Baking soda:
- Adds lightness because it lacks flour & eggs.
Salt:
- Tames down the sweetness & gives the chocolate some punch.
Chocolate chips:
- Make sure it is vegan by using dairy-free chips. Microchips would melt quickly. Not necessary, yet advised.
INSTRUCTIONS:
- Set the oven temperature to 175°C (350°F).
- Use oil spray/nine paper liners to line a muffin tray.
- Blend the banana in the bowl till it becomes a smoothie
- Mix well after adding the almond butter, maple syrup & vanilla.
- Add baking soda, salt & chocolate powder.
- Blend till the batter is smooth.
- Add the chocolate chunks and fold gently.
- Fill the batter into each muffin cup evenly.
- If you wish, you can scatter a few extra chips over the tops.
- By the end of 18 to 22 minutes of baking, only a few crumbs should be sticking to the toothpick when it comes out.
- Let the baked goods cool in the pan for five minutes.
- Now move it to a wire rack to finish cooling.
TIPS:
- Bananas that have been allowed to over-ripen will taste best.
- Do not overmix, but combine until combined.
- Let the muffins rest & cool to set the texture.
- To enhance the extra-rich flavor, mix some brewed coffee into the batter, about a tablespoon.
- To keep things more textured, add finely chopped nuts or shredded coconut.
STORAGE INFORMATION
FRIDGE:
- Keep in the freezer for as long as five days in a tightly closed container.
FREEZER:
- Muffins may be kept in the freezer for a maximum of two months when wrapped separately. Thaw in the microwave for 20 seconds or at room temperature.
FAQs:
Could I do these nut-free?
- Yes! Sunflower seed butter or tahini will do.
May I get rid of the maple syrup?
- Yes. Substitute with sweet date mush/syrup without sugar in case necessary.
Do they have the flavor of a banana?
- A little. To make it less bananary, take only two bananas and add a little more nut butter.
May I apply applesauce instead of banana?
- Partly. In case you need it, replace one banana with 1/3 cup unsweetened applesauce.
Are they able to make these in mini muffin tins?
- Yes! Bake time should be reduced to around 10 to 12 minutes.
NUTRITION:
Fat: 9 g
Saturated Fat: 2 g
Calories: 160
Carbohydrates: 18 g
Fiber: 3 g
Sugar: 10 g
Protein: 4 g
Sodium: 120 mg
Calcium: 40 mg
Iron: 1.2 mg
Potassium: 240 mg
